White Pork Tripe

Name: White Pork Tripe
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Ingredients: 1 (about 1 kg) pork stomach (turn it inside out, wash the inner lining clean, and trim off the fatty parts); 5 g cilantro; 10 g ginger and scallions; 50 g cooking wine; 25 g soy sauce (portion it into small dishes and add sesame oil for dipping); 5 g sesame oil (serve it together with the soy sauce); 5 g alum (rub it on thoroughly to remove the sticky residue); 10 g rice vinegar

Made primarily from pork tripe, processed using a special technique, then sliced into strips and arranged on a plate. Serve with soy sauce and sesame oil for dipping. The texture is tender, smooth, and refreshing.

3 hours

Easy

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Ingredients

pork stomach (turn it inside out, wash the inner lining clean, and trim off the fatty parts) 1 (about 1 kg)

cilantro 5 g

ginger and scallions 10 g

cooking wine 50 g

soy sauce (portion it into small dishes and add sesame oil for dipping) 25 g

sesame oil (serve it together with the soy sauce) 5 g

alum (rub it on thoroughly to remove the sticky residue) 5 g

rice vinegar 10 g

Instructions

Cleaning and Initial Cooking

Turn the pork stomach inside out and wash away any residue from the inner lining. Trim off the fatty parts, then turn it right-side out and rub it thoroughly with alum. Rinse away the sticky residue, briefly blanch it in boiling water, and lift it out. Scrape off the white membrane, then rub the stomach thoroughly with alum and rice vinegar and rinse it clean. Place it in a pot of boiling water, add the cooking wine, ginger, and scallions, and simmer until the tripe is about 80% tender. Remove it and split it lengthwise into 2 pieces. Lay the pieces flat in a basin, place a heavy weight on top to flatten them, and let them cool naturally.

Cutting and Plating

Trim the cooled tripe into 3 rectangular blocks, each 6.6 cm wide. With the inner lining facing up, cut the blocks into strips 6.6 cm long and 1 cm wide, arranging the strips neatly into decorative knife-cut panels. Slice the remaining tripe and arrange it in a basin. Place 2 of the decorative panels side by side along the sides, then lay another panel across the top so that it forms a slight bridge. Garnish the tripe with cilantro.