Ingredients
-
3
-
40
-
40
-
3
-
6
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Ginger Scallion Tripe (Dim Sum Style), My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I’ve spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it’s becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is… and enjoy!, I am suggesting that you try cooking it in a slow cooker its easier and the tripe has time to soak in all the seasoning and flavor! Take it from a Food Technology guy that loves food!, Great recipe. One thing to note, do not simmer for 2 hours. I did that and the tripe was way too soft, almost gelatin like. Bring pot to a boil then simmer the tripe for 20 to 30 mins. Then fry with all ingredients added for 3 or 4 mins and you’re good to go.
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Steps
|
1
Done
|
Clean the Tripe Well Under Running Water. |
|
2
Done
|
Place the Whole Pieces of Tripe in a Large Pot and Fill With Chicken Stock, Water, 2 1/2 Ounces of the Sliced Ginger, 4 Scallion Stalks, 1 Garlic Clove, Sesame Oil, 1/2 Cup of the Rice Wine, White Pepper, Salt and the Dried Chilil Peppers. |
|
3
Done
|
Place the Pot Over High Heat and Bring to a Boil. Lower Heat to a Simmer and Continue to Simmer For 2-3 Hours. Check For Doneness by Piercing Tripe With a Fork. Tripe Should Be Tender but Easily Sliced With a Knife, not Rubbery. |
|
4
Done
|
Drain the Tripe and Slice Into 1 Inch Strips. Discard Broth. |
|
5
Done
|
in a Wok, Heat Peanut Oil on Medium High Heat. |
|
6
Done
|
Add and Sautee the Garlic Clove, 1/2 Ounce of Julienned Ginger, and 2 Julienned Scallions. About 2 Minutes. |
|
7
Done
|
Add the Tripe and Remaining 1/2 Cup Rice Wine. Simmer For 2 Minutes. Discard the Garlic Clove. |
|
8
Done
|
Make a Slurry With the Chicken Broth and Cornstarch. Add Mixture to Wok. Stir to Thicken. About 2 Minutes. Serve With Rice. |
