Tripe and Chilli Salad

I really love tripe. It’s great braised, fried, or, as in this dish, a combination of both. Some of my favourite ways with tripe are à la lyonnaise, cooked with lots of onions until meltingly tender, or braised with chickpeas and vinegar in the Turkish way, or poached, crumbed, fried, and served with tartare sauce. Tripe adds a great crunch to this fresh and light salad. It goes beautifully with steamed jasmine rice.