Fine Shredded Tripe
A traditional Hunan dish featuring stir-fried beef tripe strips with bamboo shoot slices, seasoned with dried red chili flakes. The tripe is crisp yet tender, with a savory, well-rounded flavor.
Ingredients
fresh tripe (divided into 5 pieces, boiled until 70% tender then cut into 5 cm long fine strips)
750 g
wet starch (for thickening sauce)
15 g
soaked yulan bamboo shoots (cut into fine strips)
50 g
MSG (for thickening sauce)
1 g
dried red chili flakes
1.5 g
fine salt (part for marinating, part for stir-frying)
3 g
beef broth (for thickening sauce)
50 g
sesame oil (for thickening sauce)
2.5 g
scallion segments (for thickening sauce)
10 g
cooked tea oil (for stir-frying)
100 g
yellow vinegar (part for marinating to remove odor, part for thickening sauce)
20 g
Instructions
1
Prepare the tripe
Divide the fresh tripe into 5 pieces, place in a bucket, cover with boiling water, stir constantly with a wooden stick for 3 minutes, remove and place on a cutting board, scrub off the black membrane thoroughly, rinse clean with water, add to a cold water pot and boil for 1 hour until 70% tender, then remove
2
Shred and marinate
Lay each tripe piece flat on the cutting board, trim off the outer wall, cut into 5 cm long fine strips and place in a bowl, mix with 10 g yellow vinegar and 1 g fine salt, knead vigorously to remove odor, then rinse clean with cold water, squeeze out excess water
3
Prepare side ingredients and sauce
Cut the yulan bamboo shoots into fine strips slightly shorter than the tripe strips. Take 1 small bowl, add beef broth, MSG, sesame oil, 10 g yellow vinegar, scallion segments and wet starch to make a thickening sauce
4
Stir-fry
Place the wok on high heat, add tea oil, heat until 80% hot, first add bamboo shoot strips and dried red chili flakes, stir-fry a few times, then add tripe strips and 2 g fine salt, stir-fry until fragrant, pour in the prepared sauce, stir-fry quickly a few times, then serve
