Fuqi Feipian (Sichuan Beef Tripe Salad)
A classic Sichuan cold dish featuring beef offal and tripe in a spicy, numbing chili oil sauce, topped with sesame and peanuts. Irresistibly flavorful.
Ingredients
17 items- Beef tripe 100g
- Beef heart 100g
- Beef tongue 100g
- Beef shank 100g
- Ginger 3 slices
- Scallion 1 stalk
- Cooking wine 1 tbsp
- Chili oil 3 tbsp
- Sichuan peppercorn powder 1 tsp
- White sesame seeds 1 tbsp
- Peanuts 2 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- White sugar 1 tsp
- Garlic 3 cloves
- Salt 1/2 tsp
- Cilantro 2 sprigs
Nutrition
Steps （9 steps）
Prepare ingredients: Blanch beef tongue in boiling water for 30 seconds, remove and scrape off white coating. Rub tripe with salt and vinegar, rinse all meats thoroughly.
Blanch: Put all meats in a pot with cold water, add ginger, scallion, and wine. Bring to a boil, skim off foam, cook for 2 minutes, then drain and rinse.
Simmer: Return meats to pot with fresh water (or light brine). Bring to a boil, reduce to low, cover and simmer for 60 minutes until a chopstick can easily pierce the beef.
Ice bath: Transfer cooked meats to a bowl of ice water and soak for 10 minutes to firm up the texture. Drain and pat dry.
Slice: Thinly slice tripe, heart, tongue, and beef into about 3 mm thick pieces. Arrange neatly on a serving plate.
Make sauce: In a small bowl, combine chili oil, soy sauce, vinegar, sugar, minced garlic, Sichuan pepper powder, and salt. Stir until sugar dissolves. Adjust seasoning.
Pour sauce: Evenly pour the sauce over the sliced meats, making sure each piece is coated.
Garnish: Sprinkle toasted sesame seeds, crushed peanuts, and chopped cilantro on top.
Rest: Let sit for 5-10 minutes to allow flavors to meld, then serve. Great with rice or as a beer snack.
Tips
Rinsing after blanching removes odor; the ice bath makes the meat extra crunchy; adjust chili and Sichuan pepper to your preferred heat and numbing levels.
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