Beijing Quick-Boiled Tripe (Beijing Baodu)
A classic Beijing street snack featuring tender-crisp tripe quickly blanched and served with a savory sesame sauce dip.
Ingredients
15 items- Beef tripe (or lamb tripe) 500 g
- Sesame paste 3 tbsp
- Warm water 4 tbsp
- Light soy sauce 1 tbsp
- Vinegar 1 tbsp
- Chili oil 1 tsp
- Minced garlic 1 tsp
- Chopped scallion 1 tbsp
- Chopped cilantro 1 tbsp
- Sugar 1/2 tsp
- Salt 1/2 tsp
- Ginger slices 2 slices
- Green onion section 1 section
- Cooking wine 1 tbsp
- White sesame seeds (optional) to taste
Nutrition
Steps （5 steps）
Wash the tripe thoroughly, cut into 5 cm long strips, soak in clean water for 10 minutes to remove odor, then drain.
Bring a large pot of water to a boil over high heat, add ginger slices, green onion, and cooking wine.
Place tripe strips in a strainer, dip into boiling water for 10-15 seconds until they curl and turn white; remove immediately and drain.
In a small bowl, mix sesame paste with warm water gradually, stir until smooth. Add soy sauce, vinegar, chili oil, garlic, scallion, cilantro, sugar, and salt; stir well.
Pour the sauce over the tripe or serve as a dip. Garnish with white sesame seeds and cilantro.
Tips
Blanching time must be under 15 seconds; otherwise, the tripe becomes tough. Always dilute sesame paste with warm water before mixing other ingredients to avoid lumps.
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