serves
4
prep
40 minutes
cook
1:30 hour
difficulty
Mid
serves
4
people
preparation
40
minutes
cooking
1:30
hour
difficulty
Mid
level
Stream free On Demand
Happiness On A Plate (food memories)
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 10 g cooking salt
- 400 g honeycomb tripe
- 100 ml rice bran oil
- 1 large brown onion, finely diced
- 2 garlic cloves, minced
- 100 g Jinhua ham, sliced into strips 2-3 mm wide (can substitute jamon or prosciutto)
- 100 g Chinese celery, sliced
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 litres chicken stock
- 35 g kanzuri paste (see Note)
- 100 ml rice vinegar
- 100 g butter, diced and chilled
- light soy sauce, to season
- mirin, to season
- 10 g French tarragon, chopped
Instructions
- Fill a large saucepan with 3 litres of water with the salt to the boil.
- Whilst waiting for water to boil, thinly slice the honeycomb tripe approximately 2 mm thin and add to boiling water and simmer for 30 minutes, or until tender.
- Drain the tripe through a fine mesh sieve and rinse well with cold water. Transfer to a bowl and refrigerate.
- Heat the oil in a large heavy-based saucepan and add the onion, garlic, ham, celery, coriander and fennel seeds and sauté until translucent and tender.
- Add the chicken stock, bring to the boil and reduce to a simmer. Cook for 30 minutes, or until reduced by half.
- Add the kanzuri paste and rice vinegar. Whisk to incorporate. Add the sliced tripe and mix into the kanzuri sauce. Bring to a simmer.
- Once simmering, gently add the butter and stir to emulsify. Taste and season with soy or mirin if needed. Add the tarragon and serve immediately.
Note
• Kanzuri is a Japanese fermented paste of chilli, yuzu and koji. It is available from Japanese grocers and online.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Happiness On A Plate (food memories)
