Experimented with some lovely tripe on the BBQ.
1. If the tripe is smelly, wash in some tamarind juice,
2. Cut into 2-3 inch pieces and boil in a stock of some carrots, onion, garlic and large green chilies and some chicken powder. Simmer for 2.5 - 3 hours, depending on how tender you like it.
3. Drain and pat dry the tripe.
4. Melt some better with crushed garlic, chopped spring onions, Korean red chili powder, sesame oil, and a bit of sugar and salt to balance.
5. Spoon over the marinade and leave it in the fridge for the butter to harden.
6. Sprinkle with some dry breadcrumbs.
7. Grill on the BBQ till slightly charred.
what a world.
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