Beijing Lamb Tripe
A classic Beijing stir-fry featuring tender and crispy lamb tripe with scallions, rich soy sauce aroma, perfect as an appetizer or side dish.
Ingredients
14 items- Lamb tripe 500g
- Scallions 2 stalks
- Ginger 1 piece
- Dried chili peppers 3-4
- Sichuan peppercorns 1 teaspoon
- Light soy sauce 2 tablespoons
- Dark soy sauce 1/2 tablespoon
- Cooking wine 1 tablespoon
- Sugar 1 teaspoon
- White pepper powder 1/4 teaspoon
- Salt to taste
- Cornstarch 1 teaspoon
- Cooking oil 2 tablespoons
- Sesame oil 1 teaspoon
Nutrition
Steps （7 steps）
Clean the lamb tripe thoroughly by turning inside out and rubbing with salt and vinegar to remove the slime, then rinse under cold water and drain. Cut into 1cm wide, 5cm long strips.
Place tripe strips in a pot with enough cold water, add ginger slices and 1 tablespoon cooking wine. Bring to a boil over high heat, then remove tripe and rinse with cold water; drain.
Slice the scallions diagonally, julienne the ginger, and cut dried chilies into sections. In a small bowl, mix light soy sauce, dark soy sauce, cooking wine, sugar, white pepper, salt, and cornstarch slurry until combined.
Heat a wok over high heat and add cooking oil. When oil is 70% hot, add Sichuan peppercorns, dried chilies, and ginger; stir-fry for about 10 seconds until fragrant. Add scallion slices and stir-fry briefly.
Add the blanched tripe strips and stir-fry vigorously over high heat for about 1 minute until the edges curl slightly and the surface turns lightly golden.
Pour the prepared sauce along the sides of the wok and continue stir-frying over high heat for about 30 seconds, ensuring the tripe is evenly coated.
Turn off the heat, drizzle with sesame oil, toss a few times with residual heat, and immediately plate.
Tips
Rub the tripe thoroughly to remove odor; blanching and rinsing in cold water keeps it crunchy; always use high heat for stir-frying and avoid overcooking to prevent toughness.
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