Braised Shredded Tripe
Shandong-style Braised Silver Threads: bright white in color, fresh and savory, with soft, tender tripe strips.
Ingredients
tripe (rubbed to remove the black membrane, washed, boiled and shredded)
1 kg
rendered lard (cooked lard)
50 g
sesame oil
10 g
ginger water
10 g
minced cilantro
50 g
minced garlic
25 g
scallion segments
50 g
wet starch (thin slurry for thickening)
10 g
salt
6 g
chicken broth
750 g
Sichuan peppercorns (for cooking the tripe)
to taste
cooking wine
to taste
MSG
to taste
Instructions
1
Step 1
Blanch the tripe briefly in hot water, then remove it. Rub off the black membrane and wash clean. Place the tripe in a pot of water, add scallions, ginger (smashed), and Sichuan peppercorns, and simmer until the tripe can be pinched apart by fingers. Remove from the pot and cut into thin strips.
2
Step 2
Heat rendered lard in a wok over high heat. Add minced ginger and minced garlic and sauté until fragrant. Pour in the cooking wine, then add the ginger water, salt, MSG, and chicken broth, along with the shredded tripe. Once the soup comes to a boil, skim off the foam. Thicken with the thin starch slurry, drizzle in the sesame oil, sprinkle with minced cilantro, and serve.
