A few weeks ago, a local association called GoOFY (Growers of Organic Food Yukon) held an event about nose-to-tail eating—eating every bit of an animal that is harvested. Which is not only sound ethical practice, but a really sustainable and delicious way to live and eat. In the spirit of that event and nose-to-tail eating, in general, here is a favourite recipe that is often requested at my house.

Tripe has a somewhat chewy texture (think something like squid) but has a really mild flavour when prepared well, and acts like a wonderful sponge to any sort of flavour you pair it with.

Ginger and soy braised tripe

Ginger and soy braised tripe

Yield: 2

Tripe has a somewhat chewy texture (think something like squid) but has a really mild flavour when prepared well, and acts like a wonderful sponge to any sort of flavour you pair it with.

Ingredients

  • ½ kg honeycomb tripe
  • Salt
  • 1 teaspoon toasted sesame oil
  • 1 shallot, finely chopped
  • 2 tbsp. grated ginger
  • 3 cloves garlic, finely chopped
  • 1 cup soy sauce
  • 2 cups water
  • 1 tbsp. brown sugar
  • Sliced scallions, to garnish
  • Toasted sesame seeds, to garnish
  • Steamed white rice, to serve

Instructions

  1. Bring a large pot of water to a boil over high heat with a pinch of salt. Add the tripe and cook for 5 minutes, then drain, and when the tripe is cool enough to handle, thinly slice.
  2. Place a skillet over medium-high heat and add the sesame oil. When simmering, add the shallot and cook until soft (about 3 minutes), then add the ginger, garlic, soy sauce and 2 cups of water. Bring to a simmer, then add brown sugar and sliced tripe. Simmer until the cooking liquid has reduced and is thick—about 40 minutes. Adjust seasoning, if necessary, and serve with steamed rice garnished with scallions and sesame seeds.

Notes

Tripe! It acts like a sponge, soaking up all the awesome savory flavours you’re going to add to the pot