Oil-Blasted Lamb Tripe
A classic Beijing dish with a milky-white hue and crisp-tender bite—tender lamb tripe is seared over roaring heat, then cloaked in a glossy sauce that is fragrant yet never greasy.
Story
Oil-Blasted Lamb Tripe is a celebrated Beijing classic, prized for its elegant milky-white color and delightful crisp-tender texture. Tender cuts of lamb tripe are tossed into a roaring-hot wok for a flash of high-heat cooking, locking in their delicate snap before being enveloped in a light, glossy sauce. The result is a dish that feels both refined and rustic—fragrant and savory, yet remarkably clean and never heavy on the palate. It is a shining example of northern Chinese wok craftsmanship, where speed, heat, and precision turn a humble ingredient into a table centerpiece.
Ingredients
Lamb tripe (remove fat, wash clean, cut into strips)
200g
Green garlic (remove skin and root, cut into segments)
2g
Garlic slices
2g
Cooked lard (actual consumption about 22g)
600g
Sichuan peppercorn oil
16g
Chicken broth
12g
Wet starch
8g
Cooking wine
6g
vinegar
2g
salt
2g
MSG
2g
scallion (cut into segments)
2g
ginger juice
5g
Instructions
1
Prepare ingredients and sauce
Remove the fat from the lamb tripe, wash it clean, and cut it into 4×2 cm strips. Cut the scallions and garlic sprouts into 0.6 cm segments. Place them together in a bowl, then add garlic slices, wet starch, cooking wine, vinegar, salt, ginger juice, MSG, and chicken broth, and mix into a thickening sauce.
2
Blanch
Scald the tripe strips briefly with boiling water.
3
Stir-fry over high heat
Pour lard into a wok, heat it over high heat until smoking, add the tripe strips and stir-fry for 2 seconds, then pour into a colander to drain off the oil.
4
Finish the dish
Heat Sichuan pepper oil in the wok, add the stir-fried tripe strips, stir-fry a few times, pour in the thickening sauce, then stir-fry for another 3–4 seconds and it is done.
