Ginger Scallion Tripe (Dim Sum Style)
"My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!"
photo by mlao77
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 lbs tripe (book or bible or towel tripe, not honeycomb tripe)
- 40 ounces chicken broth (for boiling)
- 40 ounces water
- 3 ounces ginger, divided (sliced and juilenned)
- 6 stalks scallions, divided (2 stalks julienned)
- 2 garlic cloves, divided, smashed
- 1 teaspoon sesame oil
- 1 cup rice wine, divided
- 1 teaspoon white pepper
- 1 tablespoon salt
- 3 dried red chili peppers
- 2 tablespoons peanut oil
- 3⁄4 cup chicken broth
- 2 tablespoons cornstarch
directions
- Clean the tripe well under running water.
- Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
- Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
- Drain the tripe and slice into 1 inch strips. Discard broth.
- In a wok, heat peanut oil on medium high heat.
- Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
- Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
- Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.
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Reviews
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I am suggesting that you try cooking it in a slow cooker it’s easier and the tripe has time to soak in all the seasoning and flavor! Take it from a Food Technology guy that loves food! -
DO NOT follow this recipe. It suggests boiling and then simmering it for 2-3 hours. If you did that with omasum (book or bible tripe) you would be left with a gelatinous mass of spongy and tasteless offal. Instead, bring water to a boil, add the tripe, and then simmer for 20 minutes. This will result in tripe with a slightly crunchy texture that you can then stir fry or sauté. -
Great recipe. One thing to note, do not simmer for 2 hours. I did that and the tripe was way too soft, almost gelatin like. Bring pot to a boil then simmer the tripe for 20 to 30 mins. Then fry with all ingredients added for 3 or 4 mins and you're good to go.
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I had no trouble with this recipe and I did use "book/Bible" tripe too. I brought to a boil, dropped in the tripe and turned down the heat, covered with a lid and simmered for 2 hours. Turned out tender. I prefer tender tripe over "crunchy".
RECIPE SUBMITTED BY
I'm a 31 yo SAHM, originally from Toronto but now I reside in North Eastern PA raising my 2 beautiful babies (Kaden and Iliana). I love to cook all types of food (although I'm not a baker) and I'm even happier watching those I love appreciate the fruits of my efforts. I'm really enjoying this site and learning from all the great cooks out there!
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