Sliced Pork Tripe with Amomum

Name: Sliced Pork Tripe with Amomum
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 100 g pork tripe (cleaned, inner membrane scraped off, cooked and cut into strips); 10 g Amomum seeds; 100 g lard; 3 g ground pepper; 2 g Sichuan peppercorns; 10 g ginger; 10 g scallion whites; 3 g salt; 15 g Shaoxing wine; 1 g MSG; 15 g bean starch (for sauce thickening); 500 g clear broth

Sichuan Amomum Pork Tripe Strips

Tender, crisp tripe strips are served in a thick, rich, savory, fragrant, and flavorful sauce. This dish offers benefits of promoting qi circulation to relieve pain, resolving dampness and invigorating the spleen.

1h 5m

Easy

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Ingredients

pork tripe (cleaned, inner membrane scraped off, cooked and cut into strips) 100 g

Amomum seeds 10 g

lard 100 g

ground pepper 3 g

Sichuan peppercorns 2 g

ginger 10 g

scallion whites 10 g

salt 3 g

Shaoxing wine 15 g

MSG 1 g

bean starch (for sauce thickening) 15 g

clear broth 500 g

Instructions

Preparing the Pork Tripe

Clean the pork tripe, blanch in boiling water until cooked through, remove and scrape off the inner membrane.

Cooking the Tripe

In a separate pot, combine clear broth, pork tripe, ginger, scallion whites and Sichuan peppercorns. Cook until the tripe is tender, skim off any surface foam, then remove from heat and cut into strips.

Braising the Dish

Bring the reserved 500g of broth to a boil, add the sliced tripe and Amomum seeds, stir, then add lard and MSG. Thicken the sauce with the prepared bean starch, stir evenly and serve.