Did I mention that I like offal? I want to change people’s minds about it... it can be awesome. I always sneak an offal recipe onto every restaurant menu I work on. This is a dish that satisfies ourselves as chefs – because we like eating things that are more obscure, but I also think it appeals to people who really know food. This dish is, essentially, boiled offal, mixed with loads of chilli oil, soy and vinegar and covered in green shallots, sesame seeds and coriander. The name of the salad refers to a well-balanced relationship. For one to work, there needs to be a balance of light and passive (yin) and heavier or stronger (yang) elements.
Bring the stock to the boil in a large saucepan and gently lower in the tripe and pig’s ears. Bring the stock back to the boil and simmer for 3 hours, or until the tripe is tender to the touch and the ears are slightly tender, but not falling apart.
Remove the tripe and pig’s ears from the masterstock and transfer to a tray. Leave to cool, then refrigerate. When firm and cold, thinly slice both the tripe and ears into thin strips, cover and refrigerate until ready to serve.
Combine all the ingredients with
In a bowl combine the tripe, pig’s ears and salad ingredients (except the pepitas) and mix well. Give the dressing a quick whisk and add to the salad. Toss well, top with the pepitas and serve.
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