Korean-style Tripe #SundaySupper

Offal.

Admittedly, I am not a lover of ALL offal, but I do love honeycomb beef tripe. Chewy bordering on rubbery texture, but the slightly gamey, nutty, and sweet flavors make it a unique treat that I seek out. If I am eating out and tripe happens to be on the menu, I will most certainly try it.

Every once in a while I get a hankering for tripe. As a child, I remember the beefy brothy soups that my mom would make loaded with beef brisket and thin slices of honeycomb tripe. I remember the smell more than the texture. The funky smell would fill the whole house and my dad, with his ultra sensitive sense of smell, would throw open the sliding door and all the windows to diffuse the odor ignoring our cries that it was -20 degrees out.

Tripe is not something I could find in our local grocery store or any store in my 10 mile radius, but I knew I could find it at a Korean market which is about 20 miles away or a good 35 minute drive! About 20 minutes too long for me.

I make my trip down to the Korean market every 4 to 6 months. My trips to the store are infrequent because a) I hate driving and b) I hate driving. The store isn’t that far away, but far enough where I just get antsy. Needless to say, this is a huge shopping trip for me and I will usually load up on staples and other treats that will last me until my next haul. I guess it’s not unlike a trip to Costco or the like. Anyway, sometimes the store has tripe, but sometimes they don’t. Fortunately, in my last trip they had a few packages out and I snagged a couple of the frozen tripe.

And yes, as I mentioned before, the smell is quite unpleasant. I mean, beef tripe IS the stomach lining of a cow – the second stomach chamber or reticulum to be exact. As it’s cooking, you’d think some big-mouthed monster was breathing down on you after an all-nighter with coffee and Cheetos. Yeah, that bad. And yes, the texture is chewy, almost rubbery, and a little gelatinous as you machinate through the layers of the tripe. The honeycomb tripe is usually a creamy white color and very pliable. One side is smooth while the other side is velvety with a honeycomb pattern. Have I enticed you at all?

So instead of making the usual seollantang, kalbi tang, or kkori gomtang with beef tripe or yahng (양), I’ve decided to try something a little spicy. This saucy spicy dish is best served with some steaming hot white rice. And of course, it’s so worth it!

Print Recipe

Korean-style Tripe #SundaySupper

Course: Main

Cuisine: Korean

Author: Amy Kim | kimchi MOM

Ingredients

• 1-1.5 lb. honeycomb beef tripe
• 1/4 cup all-purpose flour
• Kosher salt
• Cooking oil
• 1 medium yellow onion thinly sliced
• 1 teaspoon kosher salt
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1/4 cup kochujang
• 3 stalks green onions cut into 2-inch lengths
• 1/4 - 1/2 cup water
• 1 tablespoon roasted sesame seeds
• 1-2 teaspoons sesame oil

Instructions

• In a colander, generously sprinkle the tripe with Kosher salt and half of the amount of flour. Scrub the tripe like you're scrubbing a stubborn stain out. Rinse with cold water, repeat the scrubbing with salt and the remaining flour, and rinse again.
• In a large pot, add the tripe and add enough water so that there is 1 to 2 inches above the tripe. Bring it to a boil over high heat. Lower the heat to low and simmer for 45 minutes to 1 hour or when the tripe is tender - when a chopstick or butter knife can easily pierce the tripe. When tripe is overcooked, it becomes a gelatinous mush, so keep an eye on it while it's simmering.
• Drain and rinse the tripe in a colander. Cut the tripe into thin slices.
• Heat a couple of tablespoons of oil in a nonstick skillet over medium-high heat. Add the onion, garlic, ginger, salt, and green onions and sauté until the onions are softened and translucent.
• Add the kochujang and tripe, and stir until the tripe is coated. Add enough water so that the mixture gets nice and saucy.
• Take the skillet off the heat. Stir in sesame oil. Top with sesame seeds before serving.

This week we’re sharing recipes for dishes made with ingredients that we “hunt” for! You are in for a treat!

Spread it on Thick

• Homemade Mascarpone from That Skinny Chick Can Bake
• Sugar Plum Fairy Jam from What Smells So Good?
• Porcini Compound Butter from Nosh My Way

Nibbles and Sides

• Baked Rice with Mushrooms from Basic N Delicious
• Brie Blackberry Bites from Family Foodie
• Foie Gras Bites from Jane’s Adventures in Dinner
• Miso Risotto from Crazy Foodie Stunts

The Main Event

• Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
• Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
• Korean-style Tripe from kimchi MOM
• Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
• Maple Bison Blueberry Burgers from Noshing With The Nolands
• Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
• Spicy Sausage Pasta Skillet from Nik Snacks
• Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
• Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
• Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats

• Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
• German Fruit and Nut Bars from Magnolia Days
• Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
• Lemon Blueberry Scones from Killer Bunnies, Inc
• Raspberry Muffins from Cindy’s Recipes and Writings
• Pumpkin Spice Puppy Chow from Pies and Plots
• Ultimate Chewy Brownies from The Perfect Brownie
• Vanilla Poached Tamarillos from Manu’s Menu
• Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
• Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com

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