Yang Bokkeun Beop (Stir-Fried Tripe)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- beef tripe
- oil
Instructions
- Heat a small pot-lid very hot and drizzle with oil.
- Put the tripe in, toss quickly, and scoop out into a gourd bowl — it turns out tender.