Cilantro Stir-Fried Beef Tripe
A quick and aromatic Chinese dish featuring tender beef tripe tossed with fresh cilantro and a balanced blend of seasonings. The high-heat stir-fry technique creates irresistible wok flavor.
Story
This classic northern Chinese dish showcases the bright, herbaceous flavor of cilantro paired with chewy, tender beef tripe. The key is quick cooking over high heat to maintain texture and preserve the fresh flavors.
Ingredients
beef tripe
300g, pre-cleaned and thinly sliced
fresh cilantro
1 cup, chopped (stems and leaves)
garlic
3 cloves, thinly sliced
ginger
1 inch, julienned
green onions
2 stalks, cut into diagonal pieces
vegetable oil
2 tablespoons
salt
1/2 teaspoon
white pepper
1/4 teaspoon
sugar
a small pinch
rice wine
1 tablespoon (optional)
Instructions
1
Blanch the tripe
Bring a pot of water to a rolling boil. Add the sliced beef tripe and cook for about 2 minutes until it turns slightly opaque. Drain thoroughly and set aside. This step removes any residual impurities and partially tenderizes the tripe.
2
Prepare the aromatics
While the tripe drains, slice the garlic, julienne the ginger, and cut the green onions into diagonal pieces. Roughly chop the cilantro, keeping the tender stems intact. Have all seasonings measured and ready nearby.
3
Season the aromatics
In a small bowl, combine the sliced garlic, ginger, green onions, and cilantro. Add the salt, white pepper, and sugar. Toss gently to distribute the seasonings evenly. The salt will draw out some moisture, creating a flavorful base.
4
Stir-fry and combine
Heat oil in a wok or large skillet over high heat until smoking. Add the blanched tripe and stir-fry for 30 seconds. Add the seasoned aromatics and toss everything together quickly for another 30 seconds until well combined and heated through. Remove from heat immediately to prevent overcooking.
