I am an avid martial arts fan; traditional martial arts that is. I began training Tai Chi back in 2000 after training in the external martial arts almost all my life. I love Tai Chi. It was at the start of the millennium that my training metamorphosed into a gentler and more relaxed approached. I was not as temperamental as I was ten years before that just because of Tai Chi. I grew as a martial artist and so did the art I learned to love anew. My perspective towards external arts diminished and I was opened to a new form of training so much different from what I used to train. The concept circled around breathing, relaxation and enjoyment of training. It never dealt with angst, anger, struggle, and fear; of being always ahead of the game. That was a whole new concept interpreted into a fighting form and art, and it was a very refreshing approach for someone who has been stuck in the same, old training as traditionally taught by teachers to students.
Anyway, what I really enjoyed after a hard’s day training that lasted for three hours was the close proximity of many dimsum and noodle houses in Manila’s Chinatown. That was the treat I had always wanted and waited after training. I would usually eat ‘Chicken Feet’ and ‘Fried Taro,’ however, I wouldn’t let the Beef Tripe escape my weekly cravings. I would order one alongside my regulars. Rice was off the list. It was dimsum and, to enjoy the small treats, eating rice, in my book, was prohibited.
I had never learned how to cook nor distinguish Beef Tripe up until I discovered the grocery shelves in Toronto’s Chinatown. The groceries had a massive line-up of delectable and sometimes unrecognizable inner parts of the beef and the pig, and everything was raw, cured and or pickled and supposedly edible. I saw the Towel and Honeycomb Beef Tripe sitting at one of the shelves and grabbed hold of a portion of the smoother, more edible looking Towel Tripe.
Cooking the Beef Tripe is easy, but quite time consuming. Nevertheless, the finished product came out exactly like those I have tasted in Manila and Toronto’s Chinatowns; actually even better with the more seasoning I added in the pot.
- 1 portion Beef Tripe (Towel)
- 3-4 Slices of Ginger
- 2-3 Stalks Green Onions
- 1 small White Onion
- Black Peppercorns
- 2-3 cups of Chicken Stock
Wash and rinse the Beef Tripe.
Start boiling a small pot of Chicken Stock, add some pieces of ginger and green onion stalks and black peppercorns together with the Beef Tripe.Let the pot boil to simmer for an hour or so; checking the doneness of the Beef Tripe every now and then. Cooking times would vary depending on how much Tripe is in the pot. Add more stock or water if necessary when the stock level reduces. Let the Beef Tripe cool down and chop into bite size pieces.