Preliminary Processing of Pork Tripe (for Stir-Frying, Soaking, Quick-Frying, Salt-Baking, or Salt-and-Pepper Preparation)

Name: Preliminary Processing of Pork Tripe (for Stir-Frying, Soaking, Quick-Frying, Salt-Baking, or Salt-and-Pepper Preparation)
Prep time: 2 h 33 min
Cook time: 25 min
Total time: 2 h 58 min
Cuisine: Chinese
Ingredients: 500 g pork stomach, including the inner membrane, prepared for tenderness; 50 g alkaline water (potassium carbonate solution), for Method 1 (50 g per 500 g pork stomach); 20 g baking soda, for Method 1 (20 g per 500 g pork stomach); 1000 g water, for the gentle heating in Method 1; 4 g Teliisin curing agent, for Method 2 (4 g per 500 g pork stomach, diluted with 20 g water); 5 g tenderizing powder, for Method 2 (5 g per 500 g pork stomach)

Treat the pork tripe with alkaline water, baking soda, or Telisu (特丽素) to achieve a crisp, springy texture before stir-frying, soaking, blanching, salt-baking, or pepper-salt cooking.

2h 58m

Easy

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Preliminary Processing of Pork Tripe (for Stir-Frying, Soaking, Quick-Frying, Salt-Baking, or Salt-and-Pepper Preparation)

Ingredients

pork stomach, including the inner membrane, prepared for tenderness 500 g

alkaline water (potassium carbonate solution), for Method 1 (50 g per 500 g pork stomach) 50 g

baking soda, for Method 1 (20 g per 500 g pork stomach) 20 g

water, for the gentle heating in Method 1 1000 g

Teliisin curing agent, for Method 2 (4 g per 500 g pork stomach, diluted with 20 g water) 4 g

tenderizing powder, for Method 2 (5 g per 500 g pork stomach) 5 g

Instructions

Turning and Washing

Clean all exterior fat from the pork stomach, turn it inside out, and add a small amount of salt and dry starch. Rub vigorously for 2-3 minutes so that the salt, starch, and the stomach's own mucus combine, then rinse thoroughly to remove the mucus.

Method 1: Alkaline Water and Baking Soda

For each 500 g of pork stomach, mix with 50 g alkaline water and 20 g baking soda and marinate for 30 minutes. Place it in a stainless-steel pot, add 1000 g water, and heat gently until it just begins to boil; turn off the heat and soak for 10 minutes. Remove the pork stomach and rinse under running water for 2 hours, until all traces of the alkaline smell are gone. Chill it on ice for later use, or display it in a refrigerated case.

Notes:

Gentle heat gives the best result during heating.
Heat the pork stomach only to about 8/10 doneness, meaning just beginning to boil. If it is undercooked, it can quickly become tough again as the alkalinity is lost; if it is overcooked, it loses its crisp-tender texture.
Rinse it thoroughly to remove all traces of the alkaline taste and odor.

Method 2: Teliisin and Tenderizing Powder

For each 500 g of pork stomach, mix with 4 g Teliisin curing agent, diluted with 20 g water, and marinate for 15 minutes. Add 5 g tenderizing powder, mix again, and marinate for another 15 minutes. Then soak it in beer for 10 minutes. The pork stomach is ready for chopping on the cutting board or for chilled display on ice.