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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Johnny’s Tripe BBQ

3.0

3 lbs honeycomb tripe

½ cup white vinegar (for the initial soak)

Water (enough to fully submerge the tripe)

2 tablespoons sea salt

5 to 6 kaffir lime leaves

3 stalks lemongrass (end tips and heavily crushed)

3 tablespoons oyster sauce

1 ½ tablespoons sugar

1 tablespoon Asian chicken bouillon powder (like Knorr)

1 teaspoon MSG (optional, but gives an authentic savory depth)

1 tablespoon garlic powder

1 teaspoon black pepper

2 stalks lemongrass (tender inner part, finely minced or crushed)

Clean & Soak: Wash the tripe thoroughly, soak it in the vinegar for about 20 minutes, then wash and dry it completely.
Boil: Boil the tripe with the sea salt, kaffir lime leaves, and lemongrass until it is fork-tender (checking every 10 minutes).
Season: Cut into large pieces and toss with the oyster sauce, sugar, chicken bouillon, MSG, black pepper, garlic powder, and crushed lemongrass. Tip: Taste-test the seasoning blend before letting it sit so you can adjust the saltiness or sweetness to your liking.
Grill: Grill on high heat for 5–10 minutes per side over hot coals for that smoky BBQ flavor, watching closely to prevent burning.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Bbq

CuisineAsian

Occasions🍗Barbecue👥Gatherings

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 2 weeks ago

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