水爆肚
Water-blanched tripe is a classic Beijing snack. Beef tripe is briefly blanched in boiling water and served with a savory sesame dipping sauce. Quick, crispy, and delicious.
Ingredients
12 items- Beef tripe (or lamb tripe) 300 g
- Sesame paste 2 tbsp
- Cold boiled water 3 tbsp
- Fermented tofu 1 piece
- Chinese chive flower sauce 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Vinegar 1/2 tsp
- Garlic 2 cloves
- Chili oil 1 tsp
- Sesame oil 1/2 tsp
- Cilantro (coriander) to taste
Nutrition
Steps （6 steps）
Wash 300g beef tripe, cut into thin strips about 0.5 cm wide. Remove any membranes or impurities and drain well.
Prepare dipping sauce: mix sesame paste with cold water until smooth, then add the mashed fermented tofu, chive flower sauce, soy sauce, sugar, vinegar, minced garlic, chili oil, and sesame oil. Stir well.
Bring a large pot of water (about 2 liters) to a rolling boil. Prepare a slotted spoon and a bowl of ice water.
Place the tripe strips in a slotted spoon and blanch in the boiling water for 8-10 seconds, stirring with chopsticks. Remove immediately when they begin to curl.
Quickly transfer the blanched tripe into the ice water for about 5 seconds, then drain. This helps maintain its crunchy texture.
Arrange the tripe on a plate and garnish with chopped cilantro. Serve with the dipping sauce on the side. Enjoy while hot.
Tips
Blanch the tripe for no more than 10 seconds to keep it tender; ice water baths make it extra crunchy; adjust the dipping sauce's spiciness to your taste.
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