Tripe with white wine & black bean sauce

Tripe with white wine & black bean sauce

Tripes au vin blanc et sauce aux haricots noirs

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

What I loved about Lyon was the authentic bouchons (restaurants) that serve dishes passed down from generation to generation. The highlight of the bouchons, for me, was the offal dishes on offer, and tripe was always the star of the show.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 french shallots, diced
3 garlic cloves, diced
20g knob of fresh ginger, peeled and julienned
2 red chillies, sliced, plus extra to serve (optional)
125ml white wine
2 tablespoons light soy sauce
300g tripe, washed and cut into 2 cm chunks
1 tablespoon chinese fermented black beans, (see glossary)
1/2 teaspoon sesame oil
5 coriander sprigs, plus extra leaves to garnish
steamed white rice, to serve

Method

  1. Heat the vegetable oil in a heavy saucepan over medium heat. Gently cook the shallot, garlic, ginger and chilli for 2–3 minutes, or until softened.
  2. Stir in the wine and soy sauce and bring to the boil. Add the tripe, reduce the heat to a simmer and cook for about 15 minutes. Stir in the fermented black beans and sesame oil. Thinly slice the coriander sprigs, then add to the wok and stir to combine.
  3. Garnish with extra coriander leaves and serve with steamed white rice, with extra sliced chilli if desired.
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