Choi Kang-rok's Dapper Tomato

• Beef tripe 2kg
• Red onion 2
• Garlic 3 cloves
• Red bell pepper 5
• Jujubes 12
• Butter 55g (40g for sauce, 15g for pasta)
• Tomato paste 60g
• Curry powder 60g (mixture of aged curry and Curry Queen)
• Whole tomatoes 800g
• Tomato juice 800ml
• Red wine 1 bottle (sweet variety)
• Parmesan cheese, to taste
• Salt, to taste
• Pepper, to taste
• Heavy cream 1 tbsp
• Powdered cheese 2 tbsp
• Fresh red onion (for garnish), to taste

Recipe 🍳

Cooking tips 💡

• For easier fat trimming, slightly freeze the beef tripe until it has a thin layer of frost, then slice downwards to remove the fat.
• If the tripe has a strong, gamey odor, sprinkle chicken powder on it during the trimming stage, knead it in, and let it sit for a while before rinsing.
• To achieve a well-rounded flavor, it's crucial to fully reduce the sauce and ensure the alcohol from the wine has completely evaporated; otherwise, the taste may be light or disjointed.
• When pairing with pasta, use freshly grated Parmesan cheese instead of pre-grated powder to fully preserve the original flavor of the sauce.

Recommended for 🙋

• ⭐Those who want to enjoy beef tripe in a unique and trendy Western stew style, beyond grilled or hot pot preparations.
• ⭐Those looking for a rich and hearty main dish for a home party that pairs well with wine or pasta.
• ⭐Those who want to personally recreate Chef Choi Kang-rok's delicate gastronomic design and cooking tips.