Oil-Blasted Sautéed Beef Tripe Tips
A dish made by briefly frying velveted beef tripe in oil, then stir-frying it with cucumber, carrot, and other ingredients, and finishing with a cornstarch slurry.
Ingredients
Beef tripe tips (soaked in cold water for 10 minutes, sliced with a slant knife)
to taste
Wet starch (for coating)
6 g
Egg white
to taste
Salt
to taste
Carrot (cut into 3cm long, 1cm wide slices, blanched)
to taste
Cucumber (cut into 3cm long, 1cm wide slices)
to taste
Duck oil (for stir-frying and flash-frying)
to taste
Chopped green onion
to taste
Milk
to taste
Cooking wine
to taste
Ginger juice
to taste
MSG
to taste
Wet starch (thinned for sauce thickening)
2 g
Instructions
1
Prepare the beef tripe tips
Soak the beef tripe tips in cold water for about 10 minutes. Slice along the grain into 4cm long, 3cm wide thin slices using a slant knife. Rinse clean, drain excess water, then add 6g wet starch, egg white, and salt, and mix evenly.
2
Prepare the vegetables
Wash the carrots clean, cut into 3cm long, 1cm wide slices, and blanch in boiling water until fully cooked. Wash the cucumbers clean, then cut into 3cm long, 1cm wide slices.
3
Flash-fry the tripe
Heat a wok over high heat, add duck oil and heat to 40-50% of its smoking point. Add the coated tripe slices and stir briefly to separate them, then drain off excess oil.
4
Stir-fry the final dish
Return the wok to high heat, add 18g duck oil and chopped green onion. When the onion is just about to turn golden, add the cucumber and carrot slices and stir-fry a few times. Then add the tripe slices, milk, cooking wine, ginger juice, and MSG, stir-fry a few more times. Drizzle in 2g of thinned wet starch to thicken the sauce, then add 12g duck oil, toss the wok a few times to combine, and serve.
