Prep and cook suggestion for tripe
Hi all, I like tripe in my pho. Yesterday I bought some tripe from the local Asian market. Can someone kindly provide some tips on how to make this as good as what I get in the restaurants?
Tripe is the easiest thing to cook when used for pho. First though, make sure you buy the right kind of tripe as there are several. If you get it from a Vietnamese supermarkets then chances are they will have only one kind, the right kind, called omasum. This is not the honeycomb type.
- Boil up water in a pot (pot size depends on how much you're cooking).
- Boil the tripe (cut to better fit the pot if preferred).
- Five to 10 minute boil should be good.
- Strain, rinse and let cool to whatever temperature comfortable for slicing or storing in cooler for later use.
- Slice the tripe into thin strips, as thin or even thinner than the pho noodle is good.
- Some people like thicker pieces, so it's really your preference.
Personally I like the crunch but not the chewiness, which is what it should be. So I like my tripe sliced thin. If you're making pho at home, then you're the boss.