Honeycomb Tripe

Preparation info

  • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

Blanch tripe in boiling water and then braise for about 4 hours in Chinese masterstock (Essentials). Remove from the stock and refrigerate. Once cold, dice the tripe into 1 cm (½ inch) cubes and cook on a plancha or in a frying pan until crispy and caramelised.