Shredded Beef Tripe
A traditional Hunan dish featuring shredded beef tripe stir-fried with bamboo shoot slices, offering a crisp, tender, and spicy flavor.
Ingredients
beef tripe (cut into 5 pieces, immersed in boiling water and stirred for 3 minutes, scrub off black membrane, rinse, then cook in cold water pot for 1 hour until 70% tender)
750 g
wet starch (for sauce)
15 g
rehydrated bamboo shoots (cut into sections about 5 cm long)
50 g
MSG
1 g
dried red chili powder
1.5 g
salt
3 g
beef broth (for sauce)
50 g
sesame oil
2.5 g
green onion segments
10 g
tea oil (for stir-frying)
100 g
yellow vinegar (10g for mixing and kneading, 10g for sauce)
20 g
Instructions
1
Process beef tripe
Cut raw beef tripe into 5 pieces, place in a bucket, pour boiling water to submerge, stir continuously with a wooden stick for 3 minutes, remove to a cutting board and scrub off the black membrane, rinse thoroughly with clean water, then put into a cold water pot and cook for 1 hour until 70% tender, remove.
2
Slice and marinate
Lay each piece of beef tripe flat on the cutting board, trim off the outer wall, cut into thin shreds about 5 cm long and place in a bowl. Mix with 10g yellow vinegar and 1g salt, knead vigorously to remove odor, then rinse with cold water, squeeze dry.
3
Prepare bamboo shoots
Cut bamboo shoots into thin shreds slightly shorter than the beef tripe shreds. Take a small bowl, add beef broth, MSG, sesame oil, 10g yellow vinegar, green onion segments, and wet starch to make a thickening sauce.
4
Stir-fry
Place a wok over high heat, add tea oil, heat until about 80% hot. First add bamboo shoot shreds and dried chili powder, stir-fry a few times, then add beef tripe shreds and 2g salt, stir until fragrant. Pour in the prepared sauce, stir-fry quickly a few times, then serve.
