My dad was going to pick up some pork belly from the asian store, but he came home and told me that there wasn't any there and handed me something else and said it was beef belly. I looked inside, and it was pale, with bumps and looked weird. On it said the words, "beef omasum" so I quickly went and looked it up online, apparently its the third part of the stomack in ruminants. LOL... Should I eat it? Have any of you tried it before? What are some things I can do with it?
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Chinese dim sum uses that in dishes. I find the taste pretty mild, but I'm not a big fan of it the texture. It's a little chewy, but it's something my dad absolutely loves. I grew up around it all the time, so I don't have the "ick" factor programmed in me, so I'd say...eat it!!:)
It's supposedly good cooked with some chili and green onions, or maybe throw some garlic in. You can steam it and then flavor it, or you can stir-fry it with pork and bamboo shoots. It's supposed to taste pretty good in stews, too.
This is my friend's recipe:
TANGY TRIPE SALAD WITH BEAN SPROUTS
Translated from: http://hanieliza.blogspot.com/2009/02/kerabu-perut-taugeh.html
INGREDIENTS: 500 grams/1 lbs tripe, to be boiled till soft and sliced thinly Juice from 5 limes 1 cup bean sprouts 1 tb fish sauce Salt and sugar to taste (or omit, or replace with sweetener of choice)
TO JULIENNE: (use a mandolin?) 1 large onion 2 gingerflowers (I am not sure if you can get this as the Asian markets, maybe also known as laksa flower, these are light pink bulbs) 5 long beans 1 red chili pepper
TO BLEND: 3 red chilli peppers 5 birdseye chilli peppers (the small hot peppers used in Thai cuisine) 3 red shallots
METHOD: Mix everything up in a salad bowl. Serve with white rice (or not!, LOL)
Dim Sum Spicy Tripe!! http://www.gourmet.com/recipes/2000s/2009/07/dim-sum-spicy-tripe
You'll have to sub for some "non-plaeo" ingredients though.