Hot and Sour Beef Tripe
A traditional Hunan dish with an attractive red-and-white appearance and a crisp, fragrant, sour-and-spicy flavor.
Ingredients
water-soaked beef tripe (washed and shredded)
400 g
pickled radish
50 g
dried chili peppers
10 g
chopped cilantro
20 g
cooking wine
10 g
white vinegar
20 g
sesame oil (drizzled at the end)
5 g
lard (for stir-frying)
50 g
water starch slurry (for thickening)
15 g
chicken broth
to taste
salt
to taste
MSG
to taste
Instructions
1
Blanching
Wash the beef tripe and cut into thin strips. Bring a pot of water with a pinch of salt to a boil, blanch the tripe briefly, then drain well.
2
Stir-frying
Heat the lard in a wok, add the dried chilies, pickled radish, tripe, cooking wine, vinegar, salt, MSG, and chicken broth, and stir-fry until evenly combined. Thicken with the starch slurry, drizzle with sesame oil, sprinkle with cilantro, and serve.
