Yang-suk-pyeon (Steamed Tripe Terrine)

Ingredients

• beef tripe
• sesame oil
• clear soy sauce
• black pepper
• Sichuan pepper
• ginger
• egg

Instructions

1. Blanch the skinned tripe in ample boiling water, turning it, then scrape off the black membrane with a knife until white.
2. Mix sesame oil, clear soy sauce, black pepper, and Sichuan pepper; pack into a jar and seal its mouth.
3. Set the jar in a pot of water so it floats and steams; cook about half a day until very tender, then slice.
4. Bring the broth to one boil, ladle over, and optionally garnish with ginger, ground pepper, and round-cut fried egg (gomul).
5. Alternative: boil peeled tripe very tender, shred fine, and serve as a seasoned soup — so good no one can tell it is tripe.