1. Place omasum in a large pot and add water to cover by at least 4 inches (10 cm); add vinegar and salt. 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. Clean and dry the pot. 2. Place omasum 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 ¼-inch (5 mm) slices. Set aside. 3. Heat a wok or large, heavy skillet over high heat; add oil, swirling to coat. Add garlic, gingerroot, chili peppers to your taste and black beans; cook, stirring, for about 30 seconds, until fragrant. Add omasum and stir-fry for about 90 seconds or until evenly coated. Stir in bouillon, sugar, sesame oil and soy sauce. Stir cornstarch mixture and drizzle it into wok, stirring constantly. Cook, stirring, for about 90 seconds or until sauce is thickened and glossy. Stir in green onions and serve immediately.

Beef Omasum Tripe with Fermented Black Beans

Ingredients

Directions

Cuts Used in This Recipe

Omasum Bible Tripe