If you are not a fan of beef tripe, this salad is just as versatile with
charred squid or baby octopus from the BBQ.
“Thanks Molly for your inspiration” I tell my friend. “I love beef tripe at yum cha and this recipe is right up my alley!”.
Beef tripe salad with coriander and grape tomato
This salad is one of the most practical “meat” salads because beef tripe, squid and octopus freezes extremely well.
Every yum cha lover has their “favourite” and mine, among many, is beef tripe with black bean and another with julienne ginger and shallots.
“This salad is so simple to prepare coz you only need to drizzle crispy garlic and sesame oil over it” Molly tells me.
I took up her challenge and the moment the tangy, spicy taste hit my palate, I know this recipe will be replicated many times over summer with a range of riesling, chardonnay, pinot gris and of course, icy cold beer.
- 200 gms of beef tripe, sliced crosswise into 1cm wide strips
- 1 punnet grape tomatoes ~ sliced into quarters
- 1 bunch coriander
- 2 birdeye chilli, thinly sliced
- 1 bunch coriander, roots removed, stalks thinly diced for dipping sauce and leaves for salad
- Garlic oil: 3 cloves of garlic, thinly diced, then mixed with 5 tablespoons of vegetable oil and microwave for 2 minutes until golden brown and crispy
- Dressing: Mix 1 tablespoon sesame oil and with the crispy garlic oil
- Dipping sauce: Finely dice coriander stalks, fresh chillies then mix into a dipping bowl with 3 tablespoon lemon juice and 5 tablespoon fish sauce. Adjust taste of dipping sauce according to your liking.
- Bring a sauce pot of water to a rolling boil;
- Add in beef tripe and let simmer for at least 8 minutes in a rolling boil. Then remove and strain in colander under cold water, let cool in fridge until ready to serve;
- Assemble beef tripe, coriander and grape tomatoes on a serving platter then drizzle with crispy garlic and sesame oil and a sprinkle of white pepper;
- Add salt and white pepper to taste;
- Serve chilled with your favourite beer or white wine.
Serves: 3 – 4 people
This salad is my trump card this coming summer. It is a simple recipe that is tangy, spicy and delicious all at once.
So dear readers, what is your favourite fruit, vegetable or “meat” salad if we could even call it one?