Enoki Mushroom and Tripe Salad with Garlic
A classic Chinese cold dish combining enoki mushrooms and tripe strips, dressed in a garlicky sauce for a refreshing and appetizing flavor.
Ingredients
10 items- Pork Tripe 200g
- Enoki Mushrooms 150g
- Garlic 3 cloves
- Light Soy Sauce 1 tbsp
- Vinegar 1 tbsp
- Sesame Oil 1 tsp
- Salt to taste
- Sugar a pinch
- Chili Oil 1 tsp
- Cilantro a handful
Nutrition
Steps （5 steps）
Put the cleaned tripe in a pot with enough water, add 2 slices of ginger and 1 tbsp Shaoxing wine. Bring to a boil over high heat, then reduce to medium heat and simmer for about 40 minutes until a chopstick can easily pierce the thickest part. Remove and let cool, then cut into thin strips.
Trim the roots of enoki mushrooms and separate into small bundles, wash. Boil water in a pot, blanch the mushrooms for 1 minute until soft, immediately transfer to ice water, then drain well.
In a small bowl, combine the garlic paste, light soy sauce, vinegar, sesame oil, salt, sugar, and chili oil. Stir until the sugar and salt dissolve, forming the dressing.
Place the tripe strips and enoki mushrooms in a large bowl, pour the dressing over, and toss well with chopsticks to coat everything evenly. Let marinate for 5 minutes.
Transfer to a serving plate, garnish with cilantro leaves, and serve. Chilling for 30 minutes in the refrigerator enhances the flavor.
Tips
Thoroughly scrubbing the tripe with flour and salt is essential to remove odor. Adjust cooking time based on tripe thickness. Blanching mushrooms then plunging in ice water keeps them crunchy. Adjust dressing to personal preference.
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