Stir-fried Pork Tripe with Coriander
A classic Lu cuisine dish of stir-fried shredded pork tripe with cilantro as the primary accompanying ingredient. It features a distinct white-and-green color scheme and a fresh, savory, mildly spicy flavor.
Ingredients
Pork tripe (scoured with alkaline and vinegar, remove all white fat and impurities, wash clean then boil)
500 g
Coriander (cut into sections)
50 g
Cooking wine
15 g
Salt
3 g
Ginger juice
5 g
Scallion (cut into shreds)
10 g
Ginger (cut into shreds)
10 g
Garlic (sliced)
10 g
Sesame oil
5 g
MSG
to taste
Vinegar
to taste
Ground white pepper
to taste
Alkaline (for scouring pork tripe)
to taste
Neutral cooking oil (for stir-frying)
to taste
Instructions
1
Step 1
Scour the pork tripe with alkaline and vinegar, remove all white fat and impurities, then rinse thoroughly with clean water. Blanch in boiling water, then replace the cooking water. Add scallion sections, cooking wine and ginger slices, simmer over low heat until fully cooked. Remove from heat, let cool, then cut into thin strips. Cut coriander into sections and slice garlic.
2
Step 2
Heat oil in a wok or pan over medium heat, add scallion shreds, ginger shreds and sliced garlic, stir-fry until fragrant. Add the tripe strips and toss to combine, pour in cooking wine. Add salt, ginger juice, MSG, vinegar, ground white pepper and coriander, stir-fry evenly, drizzle with sesame oil and serve.
