Three-Color Tripe
A Hunan-style dish of three-color beef tripe, boiled and drizzled with a tangy, spicy, aromatic sauce.
Ingredients
Fresh beef tripe (cut into elephant-eye slices)
300 g
Green peas
5 g
Shiitake mushrooms (diced)
2 g
Red chili peppers (diced)
5 g
Dried chili peppers
1 g
Soy sauce
2 g
Salt
2 g
Vinegar
10 g
MSG (monosodium glutamate)
2 g
Cooking wine
4 g
Cornstarch (for thickening)
3 g
Cooking oil
5 g
Sesame oil (drizzle before serving)
1 g
Chicken broth (for braising)
to taste
Instructions
1
Step 1
Cut the beef tripe into elephant-eye slices, blanch in boiling water, then braise thoroughly in chicken broth and arrange on a serving plate. Dice the shiitake mushrooms and red chili peppers.
2
Step 2
Heat oil in a wok until hot, toss in the dried chili peppers and let them pop fragrant, add the prepared ingredients and seasonings, thicken with a cornstarch-and-water slurry, drizzle in a small amount of sesame oil, and pour the sauce over the tripe. Serve immediately.
