Cilantro Stir-Fried Beef Tripe

Name: Cilantro Stir-Fried Beef Tripe
Prep time: 15 min
Cook time: 3 h 5 min
Total time: 3 h 20 min
Cuisine: Chinese
Ingredients: 250 g beef tripe (boil for 3 hours until 70% tender, remove the black skin, and cut into pieces); 3 g fine salt; 75 g cilantro (washed and cut into 3 cm segments); 5 g vinegar; 10 g chopped scallion; 40 g clear broth; 5 g minced ginger; 25 g rendered chicken fat; 2 g white pepper; 15 g sesame oil

Beijing-cuisine style, crisp-tender and clean-fresh, with bold cilantro aroma. Light and non-greasy, served dry without sauce or starch thickening.

3h 20m

Easy

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Ingredients

beef tripe (boil for 3 hours until 70% tender, remove the black skin, and cut into pieces) 250 g

fine salt 3 g

cilantro (washed and cut into 3 cm segments) 75 g

vinegar 5 g

chopped scallion 10 g

clear broth 40 g

minced ginger 5 g

rendered chicken fat 25 g

white pepper 2 g

sesame oil 15 g

Instructions

Step 1

Clean the tripe, place it in a pot of cold water, bring to a boil, and simmer for 3 hours until about 70% tender. Remove from the heat and let it cool in the liquid.

Step 2

Lay the tripe flat on a cutting board, remove the black outer layer, and cut it into pieces about 5 cm long and 1.3 cm wide. Boil the pieces for 1 more minute. Wash the cilantro clean and cut it into 3 cm segments.

Step 3

Pour the rendered chicken fat into a wok and heat over high heat. Add the chopped scallion and minced ginger, and as soon as they become fragrant, quickly add the tripe pieces and stir-fry for a few seconds. Immediately add the clear broth, salt, white pepper, vinegar, and cilantro segments, toss a few times, drizzle with sesame oil, and serve.