Bao Du
A traditional Beijing street snack: beef tripe quickly blanched for a tender-crisp texture, served with rich sesame dipping sauce.
Ingredients
14 items- Fresh beef tripe (omasum) 300g
- Sesame paste 3 tbsp
- Light soy sauce 1 tbsp
- Rice vinegar 1 tbsp
- Garlic 3 cloves
- Chili oil 1 tbsp
- Sesame oil 1 tsp
- Scallions 2 stalks
- Cilantro 1 small bunch
- Cucumber 1/2
- Ginger 2 slices
- Cooking wine 1 tbsp
- Salt To taste
- Sugar A pinch
Nutrition
Steps （6 steps）
Rinse tripe thoroughly, remove dark membrane and impurities. Cut into thumb-wide strips, soak in ice water for 10 minutes, drain.
In a bowl, combine sesame paste with 2 tbsp warm water, stirring in one direction until smooth. Add soy sauce, vinegar, sesame oil, garlic paste, chili oil, sugar and salt; mix well.
Arrange cucumber strips on a plate. Set aside chopped cilantro.
Bring a pot of water to a rolling boil with ginger slices, scallions, and cooking wine.
Keep water on high heat. Add tripe strips, quickly stir with a slotted spoon. Blanch 8-10 seconds until curled and white. Drain immediately and place on cucumber bed. Top with cilantro.
Pour dipping sauce into a small bowl. Serve with tripe, dip each piece before eating.
Tips
The key to Bao Du is timing: use plenty of water and high heat, blanch no longer than 10 seconds or the tripe becomes tough. Fresh tripe is best; frozen ones compromise the crunch. Always thin sesame paste with warm water before seasoning.
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