Sauerkraut Lamb Tripe
A home-style stir-fry of cooked lamb stomach and pickled cabbage, featuring a rich, savory sauce that's aromatic without being greasy—an appetizing dish perfect with rice.
Ingredients
cooked lamb tripe (cut into strips, blanched briefly in boiling water, drained)
400 g
sauerkraut (cut into strips)
300 g
scallion (washed and minced)
1
ginger (washed and sliced)
1 small piece
garlic (washed and minced)
8 cloves
lamb liver
175 g
winter bamboo shoots
25 g
cornstarch
to taste
cooking oil
30 g
sesame oil
2 tsp
cooking wine
2 tbsp
white pepper powder
2 tsp
fine salt
2 tsp
MSG
2 tsp
Instructions
1
Ingredient Preparation
Cut the lamb tripe into strips, blanch briefly in boiling water, then drain. Cut the sauerkraut into strips. Wash and mince the scallion and garlic. Wash and slice the ginger.
2
Stir-Fry and Simmer
Heat the cooking oil, add the scallion, ginger, garlic, lamb tripe and sauerkraut, and stir-fry until fragrant. Splash in the cooking wine, add one large bowl of water, and bring to a boil. Stir in the MSG, salt and white pepper, simmer briefly, then drizzle with sesame oil to finish.
