Cockscomb Pork Tripe Salad
Traditional Jiangsu cold dish. Pork tripe tips are cut and shaped into chicken combs, blanched until fully cooked, then tossed in a cold dressing. It has a bright white color with a crisp, tender texture.
Ingredients
Pork tripe (main ingredient, peeled and washed clean)
2
Sesame oil (seasoning)
15 g
Ginger juice (seasoning)
3 g
MSG (seasoning)
3 g
Cooking wine (seasoning)
2 g
Salt (seasoning)
2 g
White pepper powder (seasoning)
1 g
Instructions
1
Cutting
Peel the tripe and wash it thoroughly to remove any impurities. Score the tripe meat with several vertical cuts, then slice diagonally across the top into a cockscomb pattern. Soak in clean water and rinse several times.
2
Blanching
Place the tripe into a pot of boiling water, blanch briefly until just heated through, then remove and drain off the excess water.
3
Mixing
Transfer the tripe to a mixing bowl, add the ginger juice, cooking wine, MSG, salt, white pepper, and sesame oil. Toss well to coat evenly, plate, and serve.
