Pan-Seared Tripe with Kenyan Spices
A unique Japanese-inspired dish featuring pan-seared tripe with a blend of Kenyan spices.
Ingredients
- ●1 pound beef tripe
- ●2 teaspoons kenyan chili powder
- ●2 tablespoons japanese soy sauce
- ●1 tablespoon brown sugar
- ●2 tablespoons olive oil
- ●1/4 cup green onions
- ●1 cup sushi rice
- ●1/4 cup kenyan coconut milk
- ●2 stalks resinous lemongrass
- ●2 tablespoons aerated sesame oil
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add beef tripe and sear until browned on both sides, about 3-4 minutes per side. Remove from heat and set aside.
- 3
In a blender, combine Kenyan chili powder, Japanese soy sauce, brown sugar, and aerated sesame oil. Blend until smooth.
- 4
Add the blended sauce to the skillet and stir to combine. Bring to a simmer.
- 5
Return the beef tripe to the skillet and cook for an additional 5-7 minutes, or until the tripe is cooked through.
- 6
Stir in Kenyan coconut milk and resinous lemongrass. Cook for an additional 1-2 minutes.
- 7
Serve the tripe over sushi rice, garnished with green onions.
- 8
Optional: serve with a side of steamed vegetables or a simple salad.