We don’t know a lot of dishes using ox tripe apart from the traditional goto (congee with ox tripe) and kare-kare. The only time I cooked ox tripe differently was when I made a quick stir fry out of them. And I didn’t even get to post the recipe because the photos didn’t look too good.
Well, Speedy did it again. He discovered a rather unusual recipe and tried it. He boiled ox tripe until tender, marinated the tripe in herbed butter, coated them with bread crumbs, grilled them until crisp them served them with a to-die-for vinaigrette. He brought them up to my study sometime between lunch and dinner and we feasted. He took photos too.
Based on a recipe from iFood.tv.
- 1/2 k. of ox tripe, cut into 1-1/2 inch squares, simmered with an onion, garlic, a carrot and peppercorns until tender
about 1/4 c. of butter, softened
chopped parsley (as much or as little as you like)
about 3/4 c. of fine bread crumbs
For the vinaigrette:
juice of one lemon
rind of half a lemon
extra virgin olive oil
- Make the vinaigrette. Pour the lemon juice into a bowl. Add just enough olive oil, sugar, salt and pepper to suit your taste. Stir in the lemon rind. Set aside to allow the flavors to develop.
Mix the parsley into the butter then place in a double boiler to melt the butter.
Place the well-drained tripe in a shallow container. Pour the butter-parsley mixture over them then mix lightly to coat each piece of tripe with the butter. Marinate in the fridge until the butter hardens.
Take the tripe out of the fridge. Before the butter melts, coat each piece of tripe with bread crumbs. This isn’t mere dredging — this is generously coating all tripe pieces with bread crumbs.
Thread the tripe with bamboo skewers, about three to four pieces per skewer. Grill over high heat.
For best results, you really want the bread crumb coating to get scorched. Well-scorched. The flavor of the herbed butter comes out better that way.
Serve the grilled tripe with the vinaigrette on the side. Great as a main dish or as an appetizer.
Cooking time (duration): 20 minutes, excluding simmering and chilling
Number of servings (yield): 2 to 3
Meal type: lunch