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Beef Tripe Cold Plate

Ingredients A    
2 lbs. Beef Honey Comb Tripe
Ingredients B  
3 Tbs. Soy Paste
    Sriracha Hot Chili Sauce (green cap, amount by preference)
Ingredients C (optional dipping sauce)
3 Tbs. Soy Sauce
¾   Tbs.  Garlic (minced) 
Tbs.  Sugar 


  1. Boil tripe in a pot with water cover over the tripe, for 20-25 minutes. To check readiness, use a chopstick and poke into a piece of tripe. If chopstick goes through trip easily, it is ready.
  2. Remove tripe from water, rinse under cold water and pat dry.
  3. Place cooked tripe in a plate and cover with saran wrap. Place in the refrigerator for 1-2 hours before serving.
  4. Before serving, thinly slice tripe (about ¼-inch wide by 2-inch long) and place in a serving dish.
  5. Tripe is delicious serving with either sauce B or C.
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