Tripe salad with greens and peanuts
4 servings
160 minutes
Salad with tripe, herbs, and peanuts is an exquisite French recipe that combines the tender texture of beef tripe with the crunchy freshness of salad and the spicy aroma of peanut oil. Historically, dishes with offal were valued in French cuisine for their rich flavor and benefits. This salad surprises with a contrast of textures: soft tripe harmonizes with juicy cherry tomatoes and refreshing greens. The dressing made from mustard, egg yolk, and aromatic peanut oil adds nutty depth and a hint of spiciness to the dish. Such a salad is perfect as a light dinner or an unusual appetizer for gourmets seeking to explore new gastronomic dimensions.
1
Boil the tripe in salted water and cut it into thin strips.
- Beef tripe: 400 g
- Salt: to taste
2
Wash and dry the lettuce leaves.
- Green salad leaves: 200 g
3
Cut the cherry tomatoes in half.
- Cherry tomatoes: 10 pieces
4
Prepare mayonnaise by mixing egg yolk, mustard, peanut oil, salt, and black pepper.
- Egg yolk: 1 piece
- Mustard: 1 tablespoon
- Peanut oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Chop the greens.
- Fresh herbs: 30 g
6
Mix the tripe with lettuce leaves and tomatoes. Dress the salad with mayonnaise and sprinkle with chopped herbs.
- Beef tripe: 400 g
- Green salad leaves: 200 g
- Cherry tomatoes: 10 pieces
- Fresh herbs: 30 g
