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Recettes
Thai-Style Omasum Tripe and Steak Salad

Recipe

Thai-Style Omasum Tripe and Steak Salad

20 min prep

40 min cooking

Serves 6

Difficulty 3/5

This recipe falls into the category of laap (also spelled larb) which are vibrant, flavourful protein forward salads. Originating from the northeastern region of Thailand, called Isaan, this style of salad can be found all over southeast Asia. It’s most-commonly served with crisp vegetables and sticky rice as part of a multi-dish meal.

Ingredients

4 tsp (20 mL) canola or sunflower oil, divided 1 tbsp (15 mL) oyster sauce 1 tsp (5 mL) soy sauce ¼ tsp (1 mL) fresh ground pepper 8 oz (250 g) Beef Top Sirloin Grilling Steak, about 1 inch (2.5 cm) thick 8 oz (250 g) Beef Omasum Tripe 1 tbsp (15 mL) white vinegar 2 tbsp (30 mL) jasmine or long-grain glutinous rice (uncooked) ½ tsp (2 mL) granulated sugar 1 Thai chili pepper, thinly sliced (or to taste, see Tip) 1 small stalk lemongrass, bottom half only, trimmed and thinly sliced 2 tbsp (30 mL) water or no-salt-added beef broth 1 tbsp (15 mL) EACH fish sauce and fresh lime juice (approx) 3 tbsp (45 mL) thinly sliced shallots ½ cup (125 mL) loosely packed fresh mint leaves ½ cup (125 mL) chopped fresh cilantro

Directions

1. Whisk together 2 tsp (10 mL) of the oil, oyster sauce, soy sauce and pepper in a shallow dish large enough to hold the steak. Add steak; turn to coat well. Cover and refrigerate while preparing the remaining ingredients. 2. Place omasum in a large pot and add water to cover by at least 4 inches (10 cm); add vinegar. Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse well under cold, running water. 3. Place the tripe on a cutting board with the flaps running vertically. Cut lengthwise in between the flaps into 3- to 4-inch (8 to 10 cm) pieces; cut crosswise into ⅛-inch (3 mm) thick slices. Set aside. 4. Heat a small skillet over medium heat. Add the rice and cook, stirring, about 10 to 12 minutes, until the rice is a deep brown. Immediately transfer to a plate; let cool. Grind to a coarse powder in a spice grinder or mortar and pestle. Set aside. 5. Remove meat from marinade; discard marinade. Pat steak dry with paper towel. Heat remaining oil over medium-high heat in a heavy skillet. Pan-fry steak for 10 to 12 minutes, turning twice or more, or until an instant read thermometer inserted sideways into center of steak reads 145ºF (63ºC) for medium-rare doneness at the least (or 160ºF/71ºC for medium, or 170ºF/77ºC for well-done). Transfer to a cutting board and let rest for 5 minutes. 6. Cut steak across the grain into thin slices and place in a large bowl; discard accumulated juices. Add omasum, sugar, chili pepper, lemongrass, water and 1 tbsp (15 mL) each fish sauce and lime juice. Toss to coat beef well. Taste and add more fish sauce and lime juice, if desired. Add shallots, mint, cilantro and toasted rice powder. Toss well and serve immediately.

Tip

For a milder salad, reduce the chili pepper to one half or leave it out, or add more if you prefer more heat.

Cuts Used in This Recipe

Steak

Bifteck de haut de surlonge à griller

Les abats et sous-produits comestibles

Feuilleté (Omasum)

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