Ingredients
1 whole pork stomach (about 500 g / 1 lb), 100 g cucumber, 25 g each green bell pepper and red bell pepper.
Seasonings
1/2 teaspoon each of fine salt and light soy sauce, 1 teaspoon of mustard oil, and a pinch each of MSG, chicken bouillon, aged vinegar, wasabi paste, cooking wine, and sesame oil.
Preparation
1. Wash the cucumber, drain well, peel and remove the seeds, then cut into thin shreds. Mix with salt and let sit to draw out moisture, then drain and arrange on a serving plate as a base.
2. Remove the stems and seeds from the green and red bell peppers, wash them, and cut into thin strips.
3. Remove the slime and internal fat from the pork stomach, then rinse thoroughly.
Steps
1. Place a pot on the stove, add water and bring to a boil, then blanch the pork tripe in the hot water and remove it.
2. Add enough water to a clean pot, pour in cooking wine, and cook the pork tripe until done. Remove, let cool, and shred into strips.
3. In a bowl, combine wasabi, aged vinegar, and light soy sauce, stirring well to create a sauce.
4. Place the shredded pork tripe, green bell pepper strips, and red bell pepper strips in a bowl, pour in the prepared sauce and toss to coat, then add mustard oil, salt, MSG, and chicken bouillon, mixing everything evenly, and serve on top of the shredded cucumber, finishing with a drizzle of sesame oil.