Awhile back I had this in a really good chinese place that I had driven past a 100 x without going in. It was tripe,tongue,shin,really slow braise,very aromatic,spicy served with peanuts & spring onions.
So I figure I can do that one day, same style & use a bunch of nose to tail bits at once.Pouring rain here 4x4 wouldnt start, swearing & cursing up to the market in my rain gear & hiking boots. Walked past the butcher well what do you know,2 kinds of tripe
I froze the leftover stock from my Northern Chinese oxtail a while back.Thats going to be the first building block,but after that its freestyle. Same as always.
I have never cooked tripe only eaten a few times always in Asian style,the full Pho or whats in the photo.
Again its a winter thing here they couldnt give it away in summer I am going to have to sell it to the butchers daughter