Fine-Shredded Beef Tripe

Name: Fine-Shredded Beef Tripe
Ingredients: 750g Raw beef tripe (cut into 5 pieces, blanch in boiling water for 3 minutes, then rub off the black membrane, boil for 1 hour until about 70% tender); 15g Wet starch; 50g Soaked bamboo shoots (cut into thin strips slightly shorter than the tripe); 1g MSG (monosodium glutamate); 1.5g Dried red chili flakes; 3g Fine salt; 50g Beef broth; 2.5g Sesame oil (original text reads "sesame stain"); 10g Scallion segments (cut into 2 cm long pieces); 100g Cooked tea oil; 20g Yellow vinegar (part used for rubbing to remove the gamey smell)

A Hunan stir-fry dish featuring shredded beef tripe and sliced bamboo shoots, with a crispy-tender texture and aromatic, spicy, savory flavor.

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Ingredients

Raw beef tripe (cut into 5 pieces, blanch in boiling water for 3 minutes, then rub off the black membrane, boil for 1 hour until about 70% tender) 750g

Wet starch 15g

Soaked bamboo shoots (cut into thin strips slightly shorter than the tripe) 50g

MSG (monosodium glutamate) 1g

Dried red chili flakes 1.5g

Fine salt 3g

Beef broth 50g

Sesame oil (original text reads "sesame stain") 2.5g

Scallion segments (cut into 2 cm long pieces) 10g

Cooked tea oil 100g

Yellow vinegar (part used for rubbing to remove the gamey smell) 20g

Instructions

Preparing the tripe

Cut the raw beef tripe into 5 pieces, place in a bucket, pour boiling water to cover, and stir continuously with a wooden stick for 3 minutes. Remove and place on a cutting board, forcefully rub off the black membrane, rinse clean with water, then place in a pot of cold water and boil for 1 hour until about 70% tender, then remove.

Shredding and marinating

Lay each piece of tripe flat on the cutting board, trim off the outer layer, cut into thin strips about 5 cm long and place in a bowl. Mix with 10g of yellow vinegar and 1g of fine salt, forcefully rub to remove the gamey smell, then rinse clean with cold water and squeeze out excess moisture.

Preparing the sauce

Cut the bamboo shoots into thin strips slightly shorter than the tripe. Cut the scallions into 2 cm long segments. Take a small bowl and combine beef broth, MSG, sesame oil, 10g of yellow vinegar, scallion segments, and wet starch to make a thickening sauce.

Stir-frying

Heat a wok over high heat, add tea oil and heat until 80% hot. First add the bamboo shoot strips and dried chili flakes and stir-fry a few times, then add the tripe strips and 2g of fine salt and stir-fry until fragrant. Pour in the prepared sauce, quickly stir-fry a few times, then remove from heat and serve.