BLAZING BRAISED GIZZARD
by MrJoeLuciano
If tripe isn’t your thing, the spices in this dish will more than make up for its taste. And if you do like tripe, boy are you in for a treat!
Active cooking time: 20 mins. Total cooking time: 80 mins. Serves 2
Ingredients
1 lb gizzard (450g)
1 lb beef tripe (450g)
vinegar
½ cup oil (120mL)
½ cup + 1 tbsp scallion, chopped (56g)
½ cup red bell pepper, finely chopped (75g)
1 tbsp fresh ginger, finely chopped (6g)
3 red chili peppers, finely chopped
5 red chili peppers, whole
⅓ cup favorite hot sauce (80 mL)
1 tsp salt (2.5g)
1 tsp paprika (2.5g)
½ tsp black pepper (1.5g)
½ tsp cayenne powder (1g)
½ tsp annatto powder, for color (1.5g)
¼ cup soy sauce (60 mL)
Clean gizzards and tripe with cold water and vinegar. [For good cleaning tips, refer to the Lestallum Stewed Tripe recipe!]
Bring 6 cups (1.5L) of water to boil in a stew pot. Place gizzards and tripe in pot and cover. Simmer for 70-80 minutes or until tripe is tender (the longer the better).
Drain gizzards and tripe into colander. Rinse with cold water, and cut tripe into 3x2 inch (8x5cm) rectangles.
In a wok, heat oil to 375°F (190°C). Add ½ cup scallion, chopped red bell pepper, and finely chopped fresh ginger, and fry for 30 seconds. Then add your gizzard, tripe, chopped chili peppers, favorite hot sauce, salt, paprika, black pepper, cayenne powder, and annatto powder. Stir well and cook for 10 minutes.
Add soy sauce and whole chili peppers and cook for 2 more minutes. If not red enough, mix in more annatto powder until you reached desired redness.
Serve hot, garnish with chopped scallion.
Creator: MrJoeLuciano (IG, Reddit)