If you are looking for ways to incorporate more nutrient-dense organ meats into your diet, the spicy Szechuan tripe salad is a must try! Full of flavours and kicks, spicy Szechuan tripe salad is a great way to introduce organ meats to the hesitant eaters.
I used pork tripes in this recipe as you can see from the photos. Pork tripes are also called pig stomaches, or hog maw. This dish can also be made with beef tripes instead.
Tasty and Nourishing Organ Meats
When I shared my herbal pig stomach soup last week, I thought it would be a big step for someone new to offal to start eating pig stomaches in a herbal soup. Although I LOVE the healing benefits of that remedy, I have to admit it does take someone who already appreciates the natural flavours of pig stomach to enjoy the soup. Why don’t I share another flavourful dish that can introduce tripes in a super tasty way? One for the hesitant organ eaters.
In North America, organ meats are often thought of as gross. The truth is, organ meats are very healthy providing many nutrients you can’t obtain in a vegan or vegetarian diet or from eating only muscle meats. I consider myself very lucky to grow up in a rich traditional culture eating organ meats growing up. In fact, according to many Asian tastebuds, organ meats are delicious! Whether the organ meats are healthy or not aren’t the first thing on our minds when we go for a dishful of offal – I think that says a lot about how much offal is part of the Eastern food culture, in which traditional eating advocated by Weston A. Price is still the mainstream.
I am not going to lie, I ate a whole big plate of this salad with nothing else for lunch the other day. I do get cravings for various organ meats. Even when my Canadian-born husband and children frown at my food choices, I still buy and make them for myself.
When I don’t have the time to cook organ meats, and for my family who don’t enjoy the taste of organs, we supplement a quality desiccated liver for an extra boost of B vitamins, iron, zinc, and preformed vitamin A.
We use both the desiccated liver capsules which is great for hiding the taste, and desiccated liver powder which is more economical for mixing into foods. Perfect Supplements is the brand I trust. They have an awesome volume discount on the website, and special promotions throughout the year.
Many of my readers follow a WAPF traditional diet, therefore I negotiated for an exclusive discount code for my readers with Perfect Supplements. You can stack my discount code with their volume discount and special promotions. Enter code YANG10 to get additional 10% off your entire purchase at checkout, for up to 35-45% discount in total.
Ingredient Substitution for Special Diets
Organ meats are recommended by many healing diets, from paleo/AIP, Keto to GAPS. I want to bring you a true Szechuan tripe salad recipe, therefore some of the off-limit ingredients may not be avoidable, such as hot chilli, and a little sugar to bring out the authentic flavours.
If you need to stick to a dietary guideline for reasons, such as allergies, I highly recommend you to check the ingredient list below to adapt to the specific dietary protocol you need to follow. Sugar can be easily substituted with honey or coconut sugar. Soy sauce is replaceable with tamari for gluten-free or coconut aminos for soy-free. But I am afraid nightshade just isn’t avoidable – a dish is not Szechuan without hot chilli. You can skip it, but just know that it won’t be authentic. Check other ingredients too such as Szechuan pepper, peanuts for compliance with your diet.
The secret ingredient in this dish is the Szechuan Chili Oil sauce. This sauce is so tasty and unique. If you need to avoid certain ingredients in this pre-packaged sauce, alternatively you can make your own. A home-made chilli oil will do the job and you can use healthier ingredients, but it won’t taste as amazing as the store-bought one I used in this recipe. I love to advocate for the cleanest and most natural ingredients and diets, but I would make an exception for this Szechuan Chili Oil sauce in an authentic Szechuan dish. I also don’t use it often enough to make my own from scratch. As long as I eat an overall balanced and nourishing diet, I don’t worry about a little spices and condiments I use in miniscule amount in order to make organ meats taste delicious.
Preparing Pig Stomach (Tripe)
You can find in my previous recipe a section on how to clean pig stomach in details. Don’t skip them! Once the pig stomaches (or beef tripes) are cleaned, I highly recommend cooking the stomaches whole along with your bone broth. It takes about 2 hours of simmering the tripes for them to be tender. Even if you boil the tripes by themselves, reserve the broth you boil the tripes in – a lot of the nutrients and gelatines are already cooked into the broth, which contains a ton of healing benefits. It will be an extra boost of nutrition in any other recipe that calls for broth.
Related: More recipes of offal and odd bits you will love
- Adrenal Support Chinese Herbs and Pig Stomach Soup
- Chinese Herbal Healing Oxtail Soup
- Nourishing Liver, Vegetable & Sweet Rice Congee
- Scottish Sautéed Veal Kidney
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Spicy Szechuan Tripe Salad
- 1 cooked pig stomach or beef tripes, approx. 1-1.5 lb. (see recipe notes #1)
- 150 g enoki mushroom (optional)
- 1/2 cup cilantro
- 2 cloves garlic
- 1 tsp naturally-brewed tamari soy sauce
- 4 tsp naturally brewed Chinese rice or sorghum vinegar (may contain other grains)
- 1/4 tsp sea salt (or to taste, see recipe notes #2)
- 2 tsp Szechuan chili oil sauce (or to taste, see recipe notes #3)
- 1 tsp sesame oil
- 1/2 tsp ground Sichuan/Szechuan peppercorn (see recipe notes #4)
- 1/2 tsp organic unrefined sugar
- 2 tbsp crushed peanuts (peanut-free option: substitute with sesame seeds)
- 1 tbsp toasted sesame seeds
- Trim off the roots of the enoki mushroom then rinse. Be sure to separate the enoki mushroom into individual strands.
- Bring water to a boil. Blanch the enoki mushroom for 10 to 15 seconds. Strain and set aside to cool.
- Cut the cooked tripes into thin slices. (See recipe notes #1 for cleaning and cooking suggestions.)
- Cut the cilantro into 1 inch long segments. Mince the garlic.
- Mix all the ingredients together in a bowl. Serve and enjoy!
- You can find in my previous recipe a section on how to clean pig stomach in details. Don’t skip them! Once the pig stomaches (or beef tripes) are cleaned, I highly recommend cooking the stomaches whole along with your bone broth. It takes about 2 hours of simmering the tripes for them to be tender. Even if you boil the tripes by themselves, reserve the broth you boil the tripes in – a lot of the nutrients and gelatines are already cooked into the broth, which contains a ton of healing benefits. It will be an extra boost of nutrition in any other recipe that calls for broth.
- The tripes are assumed to be cooked in a broth with salt. If not, more salt may be required to flavour the tripe salad.
- Szechuan chili oil sauce contain a handful of ingredients and have a few variations. I use a store-bought one, as I don't cook with it frequently enough to make my own. Here is the easiest version you can make at home, and then there are the more elaborate versions as well. The amount of chilli I used in this recipe makes it moderately spicy. People from Szechuan usually like their dishes much spicier. You may use the Szechuan chili oil sauce more liberally if you like the heat.
- Ground Szechuan pepper corn can be found in Chinese grocery stories, but it is not common. I prefer to grind mine fresh from whole Szechuan pepper corn. Freshly ground Szechuan pepper corn is also more pungent and flavourful.
- Calorie calculation is based on 1 serving.
I have come a long way in trying organ meats and I would love to try making your recipe! However, I am not sure if I can source pasture raised tripe. I regularly purchase from local farmers at the farmers market, but I don’t see tripe. I’ll have to ask if they could save it. Where are you able to source yours?
Hi Sarah, I totally hear you. As hard as it is to source pasture-raised beef and chicken (but still possible from local butchers), it’s almost impossible to source tripe and other odd bits that the general public don’t consume. I have only been able to find tripes at Asian stores. I believe hormones are not allowed in Canadian pork production.
That szechuan sauce sounds delicious! I would have never thought to pair that with tripe, but it sounds wonderful!
Thank you Corrine. It’s a very authentic Szechuan dish and popular in China. It goes by the name “red oil sliced tripe” if I take the literal translation. Everyone there knows about it, but again Chinese just love tripes 🙂
Ah, I love szechuan oil! That’s my kind of flavor! I cook with offal regularly, but haven’t really used tripe much. Thanks for sharing the recipe.
Raia Todd says
I don’t think I’ve ever tried tripe before. You sure make it look delicious!
Ah yes girl, you are speaking my love language with that dressing! YUM – can’t wait to try it!
Thanks Renee! Happy cooking :). Yes, the combination of all the ingredients make it distinctively Szechuan. Some people may like it a little more sweet, other may like a little more chilli. Feel free to play with the dressing!
Emily @ Recipes to Nourish says
You sure make organ meat look beautiful! This looks delicious!
Joni Gomes says
I would like this, have had tripe before and it was excellent. Thanks for the recipe!
Aren’t they good? I think tripes are delicious too!
linda spiker says
I also have never cooked tripe, but this looks delicious!
This looks absolutely delicious! I never cooked with tripe before, but this makes me want to attempt it.
Thank you Jean! Tripes don’t have a very strong taste like the liver. I think it’s a fairly easy organ meat to get into.