Sour and Spicy Beef Tripe
A Hunan-style cold appetizer of stir-fried beef tripe with pickled vegetables and dried chili peppers. Sour and spicy with a crisp texture, finished in striking red and white.
Ingredients
beef tripe (washed and cut into strips)
400 g
pickled radish
50 g
dried chili peppers
10 g
chopped cilantro
20 g
cooking wine
10 g
white vinegar
20 g
sesame oil (for drizzling)
5 g
lard (for cooking)
50 g
cornstarch slurry (for thickening)
15 g
chicken broth
to taste
salt
to taste
MSG
to taste
Instructions
1
Blanching
Wash the beef tripe and cut into strips. Bring a pot of water with a pinch of salt to a boil, blanch the tripe briefly, then drain well.
2
Stir-frying
Heat the lard in a wok. Add the dried chili peppers, pickled radish, beef tripe, cooking wine, vinegar, salt, MSG, and chicken broth. Stir to combine, thicken with the cornstarch slurry, drizzle with sesame oil, sprinkle with cilantro, and serve.
