Monday, August 18, 2008

Spicy Tripe 香辣百葉 [Xiang La Bai Yeh]

"Xiang La Bai Yeh" is a spicy and crunchy appetizing cold dish with tripe, coriander, garlic, chili and sesame oil.

Origin: Hunana province.

Variety: mixed with chili threads, ginger threads, marinated chinese cabbage, green soybeans, mushrooms, bamboo shoots, carrot threads etc.

How to do?
1. Wash, boil an hour, clean up hard exterior of the cow tripe, then cut in slices or threads.
2. Cut coriander and other seasonal ingredient in threads.
3. Mix all with chili oil and sesame oil.

Where to eat?
Hunan specialist restaurant or occasionally any spicy specialist restaurant.

山東小館 Les Delices du Shandong
88, bd de l'Hôpital
75013 PARIS
T 01 45 87 23 37
m° Campo Formio

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