Clay Pot Tripe
Tender and delicately fragrant, with a light, refreshing flavor.
Ingredients
Lamb tripe (omasum) (remove the black membrane, boil until cooked, and cut into pieces)
2.5 kg
Chicken fat
10 g
Salt
5 g
MSG
5 g
Brined shrimp oil
10 g
Cooking wine
10 g
Scallion segments
15 g
Ginger pieces
15 g
Scallion shreds
10 g
Ginger shreds
5 g
Sichuan peppercorns
10 pieces
Chicken broth
2.5 kg
Cilantro segments
to taste
Instructions
1
Step 1
First, blanch the lamb tripe briefly in 80°C hot water and remove it. Rub off the black membrane from the tripe by hand. Once cleaned, place it in 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, strip away any fat and debris, rinse with warm water, then cut it into triangle-shaped pieces. Place the pieces in boiling water and cook for 1 minute, then remove and drain.
2
Step 2
Place the tripe pieces into a clay pot, add the chicken broth, and bring to a rolling boil over high heat. Skim off the foam. Add the scallion shreds, MSG, cooking wine, and salt. Once the soup returns to a boil, simmer over low heat for 5 minutes. Then drizzle in the chicken fat, sprinkle with scallion shreds and cilantro segments, and it is ready. Serve the brined shrimp oil in a small bowl alongside the clay pot tripe.
