Ssamjang is a table condiment and isn’t really intended for use in cooking, but we were curious how it would act if combined with other ingredients to create a basting sauce. We found that it could work, and the basting sauce was not overly spicy but had just enough bite to satisfy the taste buds.
The tripe is a very tough organ meat, so you can’t just cut, skewer, and grill it; you first need to simmer it until tender. So, how did we make the beef tripe skewers? How long is the grilling time? Well, grilling time is quite short because it’s really just charring the tripe.
Cooking the tripe in heavily salted water gives you the chance to give it a first layer of flavor, and since tripe is an organ meat, it does have a strong odor, so add spices and herbs to the cooking liquid to help mask the unpleasant aroma.
Cut the tenderized tripe into bite-sized pieces and skewer them; grill them about six inches from the heat; baste frequently; flip the skewers over; and baste frequently once more. The basting sauce will caramelize as the grilling proceeds to give the tripe both texture and flavor.
how to cook beef tripas on the grill…
Spicy grilled beef tripe skewers 🔗
Beef tripe comes from the muscular wall of the cow's stomach. It is not the same as cow intestines. There are three kinds of beef tripe sold for cooking. Honeycomb tripe or blanket tripe is what you need for this recipe. Book tripe is not recommended.It takes about six hours of simmering to tenderize beef tripe on the stovetop. It takes eight to ten hours in a slow cooker depending on the setting you choose. In a pressure cooker, it takes a little over two hours.How you want to tenderize the tripe is up to you. But I highly recommend that you add plenty of salt to the cooking liquid. And to neutralize any strong smell, a stalk of lemongrass and a few slices of ginger will help tremendously.
Prep: 10min
Total: 20min
Ingredients:
- 1 kilogram blanket or honeycomb beef tripe (cooked until tender, drained and cooled)
- 1 two-inch knob ginger peeled and sliced
- 4 cloves garlic peeled and lightly pounded
- 2 to 3 tablespoons ssamjang (available in Asian groceries)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seed oil
Instruction:
- Cut the tripe into bite-size pieces.
- Thread with the bamboo skewers, about five to six pieces per stick.
- Place all the ingredients for the basting sauce in a blender or mini food processor and process to make a paste.
- Heat you grill and place the skewered tripe on the rack which should be no lower than six inches from the heat.
- Baste the skewered tripe generously at 15-minute intervals to allow the meat to soak up the sauce before brushing more.
- Turn the skewered tripe over after about two minutes and baste the opposite side repeatedly as well.
- Repeat the process of turning the skewered tripe and basting until the sauce caramelizes and the tripe is charred along the edges.
- Serve your grilled spicy beef tripe as a snack, an appetizer or pair with rice as a main course.
FAQ
What is the best way to cook tripe?
To cook beef tripe, prepare a broth with vegetables, seasoning, salt, and water. Simmer the tripe in the broth for one to three hours until it is tender. Save the broth for future use. Clean the tripe and cut it into uniform pieces. Boil the tripe alone for 15 to 30 minutes to soften it.
How long does tripe need to cook?
Even though fresh tripe has already been partially cooked, you must simmer it, covered, for 1 1/2 to 2 1/2 hours until it is tender before using it as directed in a recipe. When using fresh tripe, remove and discard all fat, rinse it thoroughly in cold water, and cut it into manageable pieces.
How long does it take to make tripe tender?
Tripe should be soaked in cold water for five to ten minutes, rinsed, and cut into pieces before being placed in a large pot of water and poached for one to two hours until tender.