Steamed Dim Sum Tripe
Steamed Dim Sum Tripe
Ingredients
For the Tripe Preparation
- 1 1/2 pounds beef tripe, honeycomb or omasum, thoroughly cleaned
- 3 slices ginger, fresh
- 2 scallions, cut into 2-inch pieces
- 1 teaspoon baking soda
- 1/4 cup white vinegar
For the Marinade
- 1 tablespoon fermented bean curd, red, mashed
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, light
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper, ground
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated fresh
For Steaming and Garnish
- 2 green onions, thinly sliced, for garnish
- 1/2 red chili, thinly sliced, for garnish (optional)
Instructions
- 1
Rinse the beef tripe thoroughly under cold running water. In a large bowl, rub the tripe with baking soda and white vinegar. Let it sit for 15 minutes. This helps to tenderize and clean the tripe.
⏱️ 15 min
- 2
Rinse the tripe again very well to remove all traces of baking soda and vinegar. Place the cleaned tripe in a large pot with enough cold water to cover it. Add the ginger slices and scallion pieces.
⏱️ 5 min
- 3
Bring the water to a boil over high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tripe is tender but still has some chew. Skim off any foam that rises to the surface during simmering.
⏱️ 120 min•🌡️ 200
- 4
Drain the tripe and let it cool slightly. Once cool enough to handle, slice the tripe into 1-inch by 2-inch pieces. Set aside.
⏱️ 10 min
- 5
In a medium bowl, combine all the marinade ingredients: fermented bean curd, oyster sauce, light soy sauce, Shaoxing wine, sesame oil, granulated sugar, white pepper, cornstarch, minced garlic, and grated ginger. Mix well until a smooth paste forms.
⏱️ 5 min
- 6
Add the sliced tripe to the marinade and toss to coat evenly. Ensure every piece is well covered. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 30 min
- 7
Prepare a steamer. If using a bamboo steamer, line the bottom with parchment paper or a few lettuce leaves to prevent sticking. Arrange the marinated tripe in a single layer on a heatproof plate that fits inside your steamer.
⏱️ 5 min
- 8
Bring the water in the steamer to a rolling boil. Carefully place the plate with the tripe into the steamer. Cover tightly and steam for 15-20 minutes, or until the tripe is hot and the sauce has thickened slightly.
⏱️ 20 min•🌡️ 212
- 9
Carefully remove the steamed tripe from the steamer. Garnish with sliced green onions and optional sliced red chili before serving immediately. Serve hot as part of a dim sum meal or as an appetizer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Dim Sum Tripe
For the Tripe Preparation
- 1 1/2 pounds beef tripe, honeycomb or omasum, thoroughly cleaned
- 3 slices ginger, fresh
- 2 scallions, cut into 2-inch pieces
- 1 teaspoon baking soda
- 1/4 cup white vinegar
For the Marinade
- 1 tablespoon fermented bean curd, red, mashed
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, light
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper, ground
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated fresh
For Steaming and Garnish
- 2 green onions, thinly sliced, for garnish
- 1/2 red chili, thinly sliced, for garnish (optional)
Instructions
- 1
Rinse the beef tripe thoroughly under cold running water. In a large bowl, rub the tripe with baking soda and white vinegar. Let it sit for 15 minutes. This helps to tenderize and clean the tripe.
⏱️ 15 min - 2
Rinse the tripe again very well to remove all traces of baking soda and vinegar. Place the cleaned tripe in a large pot with enough cold water to cover it. Add the ginger slices and scallion pieces.
⏱️ 5 min - 3
Bring the water to a boil over high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tripe is tender but still has some chew. Skim off any foam that rises to the surface during simmering.
⏱️ 120 min•🌡️ 200 - 4
Drain the tripe and let it cool slightly. Once cool enough to handle, slice the tripe into 1-inch by 2-inch pieces. Set aside.
⏱️ 10 min - 5
In a medium bowl, combine all the marinade ingredients: fermented bean curd, oyster sauce, light soy sauce, Shaoxing wine, sesame oil, granulated sugar, white pepper, cornstarch, minced garlic, and grated ginger. Mix well until a smooth paste forms.
⏱️ 5 min - 6
Add the sliced tripe to the marinade and toss to coat evenly. Ensure every piece is well covered. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 30 min - 7
Prepare a steamer. If using a bamboo steamer, line the bottom with parchment paper or a few lettuce leaves to prevent sticking. Arrange the marinated tripe in a single layer on a heatproof plate that fits inside your steamer.
⏱️ 5 min - 8
Bring the water in the steamer to a rolling boil. Carefully place the plate with the tripe into the steamer. Cover tightly and steam for 15-20 minutes, or until the tripe is hot and the sauce has thickened slightly.
⏱️ 20 min•🌡️ 212 - 9
Carefully remove the steamed tripe from the steamer. Garnish with sliced green onions and optional sliced red chili before serving immediately. Serve hot as part of a dim sum meal or as an appetizer.
⏱️ 5 min