Recipe by Chef Sheldon Simeon
Photography by Mieko Horikoshi
2 lbs. cow skin, cut into 3-inch pieces
1 thumb-size pc. ginger root, crushed
½ C. apple cider vinegar
1 Kula onion, julienned
3 thumb-sized pcs. ginger root, peeled and chopped finely
1 Hawaiian chili pepper, chopped
salt and pepper
Place cow skin in a medium-sized sauce pan, pour in water to cover the pieces of cow skin, bring to a boil and simmer for 2-3 minutes. Remove from heat and discard boiling water.
Rinse cow skin with cool water to rid the scum and return to sauce pan. Add in fresh water up to about 2 inches over the cow skins. Add in crushed ginger and bring to a boil, then turn down and simmer for 2-3 hours or until the cow skins are tender and chewable but not overly soft. Add more water as necessary. Drain boiling liquid and allow cow skin to cool.
Cut cow skin into thin slices and place in a large mixing bowl. Add vinegar, finely chopped ginger, onion and chili and toss. Season with salt and pepper to taste.