Cold Tossed Pork Tripe
A spicy, refreshing cold dish of braised pork tripe, sliced into thin strips and tossed with green and red chili pepper strips.
Ingredients
pork tripe (wash repeatedly with clean water)
500 g
red chili pepper (washed and shredded)
1
green chili pepper (washed and shredded)
1
scallion (washed and cut into sections)
1
ginger (partially peeled and crushed, partially minced)
1
Sichuan peppercorns
to taste
star anise
to taste
dried chili peppers
to taste
sesame oil
1 tbsp
cooking wine
1 tsp
aromatic vinegar
1 tsp
fine salt
1 tsp
MSG
2 tsp
Instructions
1
Preparing Ingredients
Wash the scallions and cut them into sections; wash the ginger, partially peel and crush it, partially mince it and set aside; wash the pork tripe repeatedly with clean water; wash the green and red chili peppers and shred them.
2
Blanching the Pork Tripe
Bring water to a boil, blanch the pork tripe until it turns white, then remove it, scrape it clean, and remove any excess fat.
3
Braising the Pork Tripe
Wash the pot, add water and bring to a boil, then add the pork tripe, scallion sections, ginger pieces, chili peppers, star anise, Sichuan peppercorns, and cooking wine. After it comes to a rolling boil, skim off the foam, reduce to low heat, and simmer.
4
Shredding and Plating
After about 1 hour, remove the pork tripe and let it cool, then cut it into shreds, arrange on a plate, and add the chili pepper shreds.
5
Tossing and Serving
Mix the fine salt, MSG, aromatic vinegar, and sesame oil together, drizzle over the tripe shreds and chili pepper shreds, sprinkle with minced ginger, and serve.
