Stir-Fried Velveted Tripe with Egg White

Name: Stir-Fried Velveted Tripe with Egg White
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 1000 g Raw beef (or lamb) tripe collar (yields 250 g of tripe heart); 10 g MSG (monosodium glutamate); 10 g Cooking wine; 10 g Dried shiitake mushrooms, soaked and stems removed; 20 g Starch; 10 g Bamboo shoot slices; 20 g Milk; 10 g Cucumber, cut into inch-long pieces; 5 g Scallion, chopped into rings; 10 g Carrot; 500 g Peanut oil (about 40 g actually used); 1 Egg white; 2.5 g Salt

A renowned dish from a whole-lamb feast, with vivid color, crisp tenderness, and a fragrant, savory flavor.

1h 40m

Easy

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Stir-Fried Velveted Tripe with Egg White

Ingredients

Raw beef (or lamb) tripe collar (yields 250 g of tripe heart) 1000 g

MSG (monosodium glutamate) 10 g

Cooking wine 10 g

Dried shiitake mushrooms, soaked and stems removed 10 g

Starch 20 g

Bamboo shoot slices 10 g

Milk 20 g

Cucumber, cut into inch-long pieces 10 g

Scallion, chopped into rings 5 g

Carrot 10 g

Peanut oil (about 40 g actually used) 500 g

Egg white 1

Salt 2.5 g

Instructions

Prepare the main and secondary ingredients

Remove the outer skin with grass buds from the beef (or lamb) tripe collar, then remove the inner skin and fat, trim the edges, and reserve 250 g of the tripe heart. Use a knife to slice the tripe heart into thin cloud-like slices. Soak the dried shiitake mushrooms until tender, remove the stems, and cut into pieces. Cut the bamboo shoot slices, cucumber, and carrot into inch-long domino-shaped pieces. Chop the scallion into rings and set aside.

Coat and chill

Place the sliced tripe in a small bowl, add 2 g of salt, 20 g of starch, and 1 egg white. Use your hand or a spoon to evenly coat the tripe with a thin slurry, then refrigerate for about 1 hour before using.

Slip-stir fry in oil

Heat a wok over high heat and add 500 g of peanut oil. When the oil reaches about 120°C (250°F), add the coated tripe slices and spread them apart, then add the secondary ingredients and pour in 100 g of cool oil. Pour the main and secondary ingredients into a colander to drain the oil completely.

Final stir-fry and serve

Return the wok to the heat with a thin layer of oil at the bottom, sizzle the chopped scallion, add the drained main and secondary ingredients, pour in 10 g of cooking wine, add 10 g of MSG and 20 g of milk, quickly toss together, and transfer to a plate to serve.