Clay Pot Lamb Tripe
Tender, aromatic, and refreshingly light, this Shandong-style dish features lamb tripe as the main ingredient, slow-simmered in a clay pot.
Ingredients
Lamb tripe (omasum, main ingredient)
2.5 kg
Chicken fat (seasoning)
10 g
Salt (seasoning)
5 g
MSG (seasoning)
5 g
Pickled shrimp oil (seasoning)
10 g
Cooking wine (seasoning)
10 g
Scallion segments (seasoning)
15 g
Ginger pieces (seasoning)
15 g
Scallion shreds (seasoning)
10 g
Ginger shreds (seasoning)
5 g
Sichuan peppercorns (seasoning)
10
Chicken broth (seasoning)
2.5 kg
Instructions
1
Preparing the Lamb Tripe
First blanch the lamb tripe in 80°C hot water and remove; rub off the black membrane by hand, wash, then place it into a pot of boiling water. Add the scallion segments, ginger pieces, and Sichuan peppercorns, and simmer over low heat for about 3 hours until tender. Remove the tripe, pick off any fat and debris, then rinse again with warm water. Cut into triangular pieces, boil in hot water for 1 minute, then drain and set aside.
2
Clay Pot Braising
Place the tripe pieces into a clay pot, pour in the chicken broth, and bring to a boil over high heat, skimming off any foam. Add the scallion shreds, MSG, and cooking wine, plus the salt. Once the soup returns to a boil, reduce to low heat and cook for 5 minutes. Drizzle with the chicken fat, then scatter the scallion shreds and cilantro segments on top. Serve the pickled shrimp oil in a small bowl alongside the clay pot tripe.
