Lunch salad suitable to serve preferably with fresh bread. It is also suitable with toasted baguettes or toast.
Ingredients:
| 500 g |
of cooked pork tripe (can be substituted with pork gizzards) |
| 50 g |
of Judas ear |
| 2 pcs |
strips of crushed garlic |
| 1 pcs |
red pepper |
| 1/2 pcs |
of leek (green part) |
| 5 cl |
chicken stock |
| 2 tbsp |
rice oil (can be substituted with olive oil) |
| 1 tsp |
grated ginger |
|
some Sweet chilli |
|
Hoisin sauce
|
salt |
Procedure:
Slice cooked tripe into noodles, place in a bowl, add strips of bell pepper, Judas ears, and leek rounds, breaking them up.
Add chicken broth, add crushed garlic, grated ginger, Hoisin sauce to taste, Sweet chili sauce, oil.
Salad can be salted a little, mix everything and let it cool and spread for at least 1 hour.
Note:
Text and photo: D. Marounek