Dim Sum Tripe with Ginger-Scallion
Dim Sum Tripe with Ginger-Scallion
Ingredients
For the Tripe Preparation
- 1 1/2 pounds beef tripe, honeycomb or omasum, thoroughly cleaned
- 2 slices ginger, fresh
- 2 scallions, whole, roughly chopped
- 1/4 cup white vinegar
For the Braising Liquid
- 1 inch ginger, fresh, sliced
- 3 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 1 piece dried orange peel, small
- 1 cube fermented bean curd, red, mashed with 1 teaspoon of its liquid
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce, light
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon granulated sugar
- 2 cups water
- 1 teaspoon cornstarch, mixed with 1 tablespoon water for slurry
For the Ginger-Scallion Garnish
- 2 scallions, thinly sliced
- 1 tablespoon ginger, fresh, julienned
- 2 sprigs cilantro, fresh, for garnish
Instructions
- 1
Prepare the tripe: If using fresh tripe, rinse thoroughly under cold water. If using frozen, thaw completely. In a large pot, combine the tripe, 2 slices of ginger, 2 chopped scallions, 1/4 cup white vinegar, and enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes. This helps to clean and tenderize the tripe. Drain the tripe, rinse again, and cut into 2-inch by 1-inch pieces.
⏱️ 20 min
- 2
Braise the tripe: In a clean large pot or Dutch oven, add the sliced ginger, smashed garlic, star anise, cinnamon stick, and dried orange peel. Sauté over medium heat for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the braising liquids: Stir in the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, and 2 cups of water. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Add the tripe: Place the prepared tripe pieces into the simmering braising liquid. Ensure the tripe is mostly submerged. If not, add a little more water. Bring back to a simmer, then reduce heat to low, cover, and braise for 1 1/2 hours, or until the tripe is very tender. Check periodically and add more water if the liquid reduces too much.
⏱️ 90 min
- 5
Rest the tripe: Once tender, remove the pot from heat and let the tripe cool in the braising liquid for at least 2 hours, or preferably overnight in the refrigerator. This allows the tripe to absorb more flavor.
⏱️ 120 min
- 6
Reheat and thicken: When ready to serve, gently reheat the tripe in its braising liquid over medium heat. Once simmering, stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 5 min
- 7
Garnish and serve: Transfer the hot tripe and sauce to a serving dish. Garnish generously with fresh sliced scallions, julienned ginger, and fresh cilantro sprigs. Serve immediately as part of a dim sum spread or with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sum Tripe with Ginger-Scallion
For the Tripe Preparation
- 1 1/2 pounds beef tripe, honeycomb or omasum, thoroughly cleaned
- 2 slices ginger, fresh
- 2 scallions, whole, roughly chopped
- 1/4 cup white vinegar
For the Braising Liquid
- 1 inch ginger, fresh, sliced
- 3 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 1 piece dried orange peel, small
- 1 cube fermented bean curd, red, mashed with 1 teaspoon of its liquid
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce, light
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon granulated sugar
- 2 cups water
- 1 teaspoon cornstarch, mixed with 1 tablespoon water for slurry
For the Ginger-Scallion Garnish
- 2 scallions, thinly sliced
- 1 tablespoon ginger, fresh, julienned
- 2 sprigs cilantro, fresh, for garnish
Instructions
- 1
Prepare the tripe: If using fresh tripe, rinse thoroughly under cold water. If using frozen, thaw completely. In a large pot, combine the tripe, 2 slices of ginger, 2 chopped scallions, 1/4 cup white vinegar, and enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes. This helps to clean and tenderize the tripe. Drain the tripe, rinse again, and cut into 2-inch by 1-inch pieces.
⏱️ 20 min - 2
Braise the tripe: In a clean large pot or Dutch oven, add the sliced ginger, smashed garlic, star anise, cinnamon stick, and dried orange peel. Sauté over medium heat for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the braising liquids: Stir in the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, and 2 cups of water. Bring the mixture to a simmer.
⏱️ 5 min - 4
Add the tripe: Place the prepared tripe pieces into the simmering braising liquid. Ensure the tripe is mostly submerged. If not, add a little more water. Bring back to a simmer, then reduce heat to low, cover, and braise for 1 1/2 hours, or until the tripe is very tender. Check periodically and add more water if the liquid reduces too much.
⏱️ 90 min - 5
Rest the tripe: Once tender, remove the pot from heat and let the tripe cool in the braising liquid for at least 2 hours, or preferably overnight in the refrigerator. This allows the tripe to absorb more flavor.
⏱️ 120 min - 6
Reheat and thicken: When ready to serve, gently reheat the tripe in its braising liquid over medium heat. Once simmering, stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 5 min - 7
Garnish and serve: Transfer the hot tripe and sauce to a serving dish. Garnish generously with fresh sliced scallions, julienned ginger, and fresh cilantro sprigs. Serve immediately as part of a dim sum spread or with steamed rice.
⏱️ 3 min