Grilled offal (tripe, intestine, heart, tongue) cooked over charcoal at a tabletop grill with house tare sauce. Osaka's Zainichi Korean community developed this tradition in Tsuruhashi.

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Make it at home

Serves 260 minMedium

Ingredients

  • 300g beef tripe (shiro), cleaned
  • 200g small intestine (marucho), cleaned
  • 100g beef heart, sliced 5mm
  • Tare: 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, 2 cloves garlic, 1 tbsp sesame oil
  • Sesame seeds and spring onion to serve

Method

  1. Blanch tripe and intestine three times: bring to boil each time, drain, and rinse under cold water.
  2. Mix tare ingredients and marinate offal for 20 minutes.
  3. Heat a charcoal grill or cast-iron griddle to very high heat.
  4. Grill tripe 2-3 minutes per side until charred at the edges; intestine 1-2 minutes per side.
  5. Serve immediately with rice and extra tare on the side.

Editor tip. Charcoal produces a different flavour from gas; the smoke and direct heat char the fat in a way not replicable on an electric grill.