Tri-color Beef Tripe
A traditional Hunan-style cold appetizer featuring three vibrant colors, with a tangy, spicy, and aromatic flavor profile, highlighting the crisp texture of beef tripe.
Ingredients
Fresh Beef Tripe (cut into diamond-shaped slices)
300g
Green Peas
5g
Shiitake Mushrooms (diced)
2g
Red Chili Peppers (diced)
5g
Dried Chili Peppers
1g
Soy Sauce
2g
Salt
2g
Vinegar
10g
MSG
2g
Cooking Wine
4g
Starch (water starch for thickening)
3g
Cooking Oil
5g
Sesame Oil (a small amount drizzled)
1g
Chicken Stock (for braising)
As needed
Instructions
1
Prepare the Beef Tripe
Cut the beef tripe into diamond-shaped slices, blanch in boiling water, then braise thoroughly in chicken stock and arrange on a plate. Dice the shiitake mushrooms and red chili peppers.
2
Pour the Sauce
Heat oil in a wok, add dried chili peppers and stir-fry until fragrant, add the ingredients and seasonings, thicken with water starch, drizzle with a small amount of sesame oil, then pour the thickened sauce over the beef tripe and serve.
