Spicy Beef Tripe
A bold Sichuan classic that pairs springy beef tripe with dried chilies and fragrant aromatics for a dish that truly packs heat.
Story
This crowd-pleasing Chinese bar snack is not for the faint of heart. The secret lies in the double-blanching method—boiling the tripe briefly, then shocking it in ice water. This removes any strong odor while giving the tripe that wonderfully chewy texture that soaks up all the spicy, numbing sauce.
Ingredients
beef tripe
500g
dried red chilies
15-20 pieces
Sichuan peppercorns
1 teaspoon
garlic, minced
4 cloves
fresh ginger, sliced
3 pieces
scallions, cut into sections
2 stalks
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
Chinese cooking wine
1 tablespoon
sugar
1/2 teaspoon
salt
to taste
Instructions
1
Prep and blanch the tripe
Rinse the tripe well under running water, then cut into bite-sized strips about 5cm long. Bring a pot of water to a vigorous boil, add the tripe, and cook for 2 minutes to draw out any impurities. Drain immediately and plunge into cold water for another minute. This two-step blanching process gives the tripe a cleaner taste and firmer bite.
2
Toast the chilies and peppercorns
Heat a wok over medium-high heat. Add the oil and swirl to coat the surface. Toss in the dried chilies and Sichuan peppercorns, stirring constantly for about 30 seconds until they become fragrant. Watch carefully—these burn easily and will turn bitter.
3
Stir-fry the tripe
Add the garlic, ginger, and scallions to the wok. Stir-fry for 1 minute until aromatic. Toss in the prepared tripe and crank up the heat. Pour in the soy sauce, cooking wine, and sugar. Continue stir-frying for 3-4 minutes, tossing constantly, until the tripe is evenly coated and heated through.
4
Season and serve
Taste and adjust with salt as needed. The dish should have a bold, numbing kick from the Sichuan peppercorns. Serve immediately while piping hot, ideally with steamed rice to help balance the intense heat.
