Maodu (Stir-fried Beef Tripe)
Crispy and tender stir-fried tripe with chilies and Sichuan peppercorns, spicy and aromatic, perfect with rice.
Ingredients
13 items- Beef tripe 300 g
- Green bell pepper 1
- Red bell pepper 1
- Dried chilies 5
- Sichuan peppercorns 1 tsp
- Ginger 1 piece
- Garlic 3 cloves
- Soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Cooking wine 1 tbsp
- Vegetable oil 2 tbsp
Nutrition
Steps （7 steps）
Clean the tripe and cut into 3 cm pieces. Bring water to a boil, blanch tripe for 30 seconds, drain.
Seed and slice bell peppers; cut dried chilies into segments; slice ginger and garlic.
Heat wok over medium heat, add oil. Add ginger, garlic, dried chilies, and Sichuan peppercorns. Cook on low heat for 1 minute until fragrant.
Turn to high heat, add tripe and quickly stir-fry. Add cooking wine along the side of wok, stir-fry for 30 seconds.
Add soy sauce, oyster sauce, salt, and sugar. Stir-fry on high heat for 20 seconds to coat evenly.
Add sliced bell peppers. Stir-fry on high heat for 30 seconds until they are bright and just cooked.
Turn off heat, transfer to plate and serve immediately.
Tips
Do not blanch tripe for more than 30 seconds, or it will become tough. Use high heat throughout stir-frying and work quickly to maintain the crispy texture.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.