Blanched Beef Tripe
Quick-blanched beef tripe drizzled with scallion oil, with a crisp, tender and fresh texture.
Ingredients
beef tripe (washed and cut into small strips)
1 large
ginger (sliced)
1 small
scallions (tied into knots)
3-4
cooking wine
1 tbsp
cilantro
1
fine salt
2 tsp
Instructions
1
Blanch
Place a large bowl of water in a pot, add sliced ginger and bring to a boil. Pour in 1 tbsp of cooking wine and 1 tsp of fine salt, then bring to a boil again. Add the beef tripe to the boiling water to blanch. Once the beef tripe curls, remove it, drain the water, place it on a plate, and arrange a few pieces of cilantro on top of the beef tripe.
2
Drizzle with Hot Oil
Wash and dry the pot thoroughly, then add a small amount of oil. Add the knotted scallions and fry until the scallions release their fragrant aroma. Turn off the heat, remove the scallion knots, and immediately drizzle the hot scallion oil over the blanched beef tripe. Toss lightly and serve.
