Chewy Boiled Lamb Tripe Salad
#HomeCooking #DrinkingSnack #LambSalad #CuminFlavor #EasyRecipe #LambDish #SeasoningRecipe
Enjoy a delicious boiled lamb tripe salad at home that rivals your favorite lamb skewer restaurants! This recipe, inspired by boiled lamb tripe I found on Coupang, boasts a wonderfully chewy texture and rich flavor. We’ve enhanced the savory taste with a cumin sauce base, complemented by chili powder and soy sauce. I initially planned to use half of the 1kg portion for a hearty soup, but the irresistible taste of the tripe salad led me to use it all! Its savory and slightly salty flavor, which intensifies with each chew, makes it the perfect accompaniment to beer or soju, and a delightful side dish for rice. The unique aroma of cumin blended with the sweet and spicy seasoning creates a dish so addictive you’ll keep reaching for more. Try making it right now!
Main Ingredients- Boiled lamb tripe 1kg (pre-cleaned and boiled)
- 2 Tbsp soju (to remove gamey odor)
- 3 Tbsp chili powder (adjust to taste)
- 2 Tbsp cumin sauce (store-bought)
- 2 Tbsp soy sauce (or fish sauce)
- 1 Tbsp minced garlic
- 1/2 stalk green onion (white parts preferred)
- 1 Tbsp cooking wine (mirin or cheongju)
Cooking Instructions
Step 1
The pre-boiled lamb tripe has a greyish outer layer and is already cleaned and boiled. Before cooking, to ensure hygiene and eliminate any potential gamey smell, briefly blanch it in vigorously boiling water.
Step 2
Add the boiled lamb tripe to the rapidly boiling water, along with 2 tablespoons of soju for odor removal. Blanch for about 1-2 minutes. This step will make the tripe chewier and completely remove any unpleasant odors.
Step 3
Drain the blanched tripe using a sieve. Rinse it quickly under cold running water to cool it down. This prevents the tripe from overcooking and helps maintain its firm, chewy texture.
Step 4
To ensure the dressing adheres well, add 1 tablespoon of minced garlic. Prepare the green onion by trimming the white parts, then roll them up and slice thinly into fine strips. Slicing them thinly like julienned leeks will help the seasoning distribute evenly and add a satisfying crunch. (Tip: Slicing the green onion into thin strips is better than using pre-cut pieces.)
Step 5
Now it’s time for the main seasoning. Add 3 tablespoons of chili powder, 2 tablespoons of store-bought cumin sauce, 2 tablespoons of soy sauce, and 1 tablespoon of cooking wine. Mix everything thoroughly with your hands, rubbing it in well. It’s important to ensure the seasoning is evenly distributed without clumps. (Tip: Vinegar can cause spoilage quickly. If you desire a touch of acidity, it’s recommended to add a little just before serving or serve with a soy-based dipping sauce. Sesame oil has also been omitted to maintain freshness.)
Step 6
The seasoning has deeply permeated every piece of the tripe. The chewy tripe, crisp green onion strips, and flavorful dressing come together to create a mouthwatering boiled lamb tripe salad. It looks just like the dish you’d find at a lamb skewer specialty restaurant.
Step 7
Here’s your perfect boiled lamb tripe salad, a fantastic option for both a drinking snack and a side dish for rice! It pairs wonderfully with fried foods and is also excellent to enjoy on its own. It’s not overly spicy, but rather savory and delightfully salty, with the distinct aromatic notes of cumin that awaken your appetite. If you prefer, a little fresh vinegar sprinkled on top just before serving can add an extra layer of flavor.
