Tripe with Black Mushrooms

Click to Enlarge	Tripe with Black Mushrooms China - Hunan
	Serves Effort: Sched: DoAhead:	2 main ** 4 hr Most		This recipe takes some time but not a lot of work. Adventurous eaters who like tripe and other gelatenous delacies will enjoy this dish, though others may be appalled (if they find out what it is, anyway).

7
1/2
4
1
1/2
1
1-1/2
3/4

#
oz
cl
c
T
c
T

Black Mushrooms dry
Trip, cooked (1)
Red Chili large (1)
Garlic
Cilantro (step)
Lard or oil
Stock
Soy Sauce

Prep

Soak MUSHROOMS about an hour in warm watter. Squeeze out water and slice into strips about 1/8" wide.
Cook TRIPE in several changes of water with 1 t salt and a lemon slice in each change. It should remain a bit chewy but a fork should pierce it easily. Cut into 1/8" wide strips about 2" long and mix with Mushroom slices.
Core CHILIS and slice lengthwise into strips about 1/8" wide and 2" long.
Chop GARLIC fine.
Chop CILANTRO including stems quite small.

Run

In a sauté pan heat LARD (oil) and fry chili slices until just a bit wilted. Turn heat down and add STOCK, SOY SAUCE and Garlic, bring to a boil and simmer about 5 minutes.
Stir in Tripe / Mushroom mix, bring back to a boil and simmer another 5 minutes.
Stir in Cilantro and turn off heat immediately.
Serve at once garnished with Cilantro sprigs.

NOTES:

Tripe: for best appearance use "blanket" (flat) tripe. Market tripe in the U.S. is cleaned and par-boiled but needs more cooking. To yield 1/2 pound you need to buy a whole pound or just a bit more.
Chilis: use Holland Red, Fresnos or Red Anaheim - more information on our Chili page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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