What I loved about Lyon was the authentic bouchons (restaurants) that serve dishes passed down from generation to generation. The highlight of bouchons, for me, were the offal dishes on offer, and tripe was always the star of the show.
- 1 tbsp vegetable oil
- 2 French shallots, peeled and diced
- 3 garlic cloves, diced
- 20 g piece ginger, julienned
- 2 red chillies, sliced
- 125 ml (½ cup) white wine
- 2 tbsp light soy sauce
- 300 g tripe, washed, cut into 2 cm chunks
- 1 tbsp Chinese fermented black beans
- ½ tsp sesame oil
- 5 coriander sprigs, plus extra leaves to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a heavy saucepan over medium heat. Gently cook shallot, garlic, ginger and chilli for 2-3 minutes or until softened.
Add the white wine and soy sauce and bring to the boil. Add the tripe and simmer for about 15 minutes. Add fermented black beans, sesame oil, then finely slice the coriander sprigs and add to the wok. Stir to combine.
Transfer to a serving plate and garnish with extra coriander leaves. Serve.