Braised Lamb Tripe Shreds with Soft Garlic
Beijing-style braised lamb tripe: sheep's honeycomb tripe is simmered until tender, peeled and julienned, then braised with garlic paste for a soft, silky texture.
Ingredients
Lamb tripe (remove the black skin and honeycomb membrane; cut into shreds after cooking)
4
Garlic paste
65 g
Shaoxing wine
20 g
Salt
8 g
Water chestnut starch (mixed with water for thickening)
47.5 g
Sesame oil
20 g
Chicken fat
20 g
Clear broth
650 g
Lard (for stir-frying the garlic paste)
to taste
Instructions
1
Preparing the Main Ingredient
Blanch the lamb tripe in water that is about 80% hot, then immediately lift it out and quickly rub off the black skin. Rinse it with water, then simmer in water for about 3 hours, until a chopstick can pierce through easily, indicating it is fully cooked. Remove and rinse briefly in cold water, then transfer to warm water. Use your hands to peel off the honeycomb membrane of the tripe, rinse again, and cut it into fine shreds. Blanch the shreds once in boiling water, then remove and set aside.
2
Braising
Stir-fry the garlic paste with lard until the garlic turns golden. Add the clear broth, then add the lamb tripe, along with the salt and wine. Bring to a boil, skim off the foam, then stir in the wet water chestnut starch to make a light sauce. Drizzle with chicken fat and sesame oil, and serve.
