Dim Sum Style Tripe with Satay Peanut Sauce
Dim Sum Style Tripe with Satay Peanut Sauce
Ingredients
For the Tripe
- 1 1/2 pounds beef tripe, honeycomb or blanket, cleaned
- 2 inches ginger, sliced
- 3 green onions, cut into 2-inch pieces
- 1/4 cup Shaoxing wine
- 2 star anise
For the Satay Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk, full-fat
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons water, or more, as needed
For Garnish
- 2 tablespoons roasted peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 green onions, thinly sliced
Instructions
- 1
Rinse the beef tripe thoroughly under cold running water. Place the tripe in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Drain the tripe and rinse again.
⏱️ 20 min
- 2
Return the blanched tripe to the clean pot. Add the sliced ginger, green onions, Shaoxing wine, and star anise. Cover the tripe with fresh cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the tripe is very tender. The tripe should be easily pierced with a fork.
⏱️ 150 min
- 3
Once tender, remove the tripe from the pot and let it cool slightly. Discard the cooking liquid and aromatics. Once cool enough to handle, cut the tripe into bite-sized pieces, approximately 1-inch squares or strips.
⏱️ 15 min
- 4
While the tripe is simmering, prepare the satay peanut sauce. In a medium bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes until smooth. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
⏱️ 10 min
- 5
In a large skillet or wok, heat a small amount of oil over medium heat. Add the cut tripe and sauté for 3-5 minutes until lightly browned and slightly crispy on the edges.
⏱️ 5 min
- 6
Pour the satay peanut sauce over the tripe in the skillet. Toss to coat evenly and cook for another 2-3 minutes, allowing the sauce to warm through and cling to the tripe.
⏱️ 3 min
- 7
Transfer the tripe with satay peanut sauce to a serving dish. Garnish with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately as a dim sum appetizer or side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sum Style Tripe with Satay Peanut Sauce
For the Tripe
- 1 1/2 pounds beef tripe, honeycomb or blanket, cleaned
- 2 inches ginger, sliced
- 3 green onions, cut into 2-inch pieces
- 1/4 cup Shaoxing wine
- 2 star anise
For the Satay Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk, full-fat
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons water, or more, as needed
For Garnish
- 2 tablespoons roasted peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 green onions, thinly sliced
Instructions
- 1
Rinse the beef tripe thoroughly under cold running water. Place the tripe in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Drain the tripe and rinse again.
⏱️ 20 min - 2
Return the blanched tripe to the clean pot. Add the sliced ginger, green onions, Shaoxing wine, and star anise. Cover the tripe with fresh cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the tripe is very tender. The tripe should be easily pierced with a fork.
⏱️ 150 min - 3
Once tender, remove the tripe from the pot and let it cool slightly. Discard the cooking liquid and aromatics. Once cool enough to handle, cut the tripe into bite-sized pieces, approximately 1-inch squares or strips.
⏱️ 15 min - 4
While the tripe is simmering, prepare the satay peanut sauce. In a medium bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes until smooth. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
⏱️ 10 min - 5
In a large skillet or wok, heat a small amount of oil over medium heat. Add the cut tripe and sauté for 3-5 minutes until lightly browned and slightly crispy on the edges.
⏱️ 5 min - 6
Pour the satay peanut sauce over the tripe in the skillet. Toss to coat evenly and cook for another 2-3 minutes, allowing the sauce to warm through and cling to the tripe.
⏱️ 3 min - 7
Transfer the tripe with satay peanut sauce to a serving dish. Garnish with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately as a dim sum appetizer or side dish.
⏱️ 2 min