Stir-Fried Beef Tripe
Crispy and spicy beef tripe, quickly stir-fried over high heat to lock in tenderness. A perfect rice dish that is simple yet full of flavor.
Ingredients
14 items- Beef tripe 300g
- Green bell pepper 1
- Red bell pepper 1
- Dried chilies 5
- Ginger 2 slices
- Garlic 3 cloves
- Scallions 2
- Light soy sauce 1 tbsp
- Dark soy sauce 0.5 tbsp
- Cooking wine 1 tbsp
- Sugar 0.5 tsp
- Cornstarch 1 tsp
- White pepper a pinch
- Salt to taste
Nutrition
Steps （6 steps）
Clean and cut tripe into 1cm strips. Bring water to boil, add ginger and 1 tbsp cooking wine, blanch tripe for 30 seconds, drain well.
Seed and cut bell peppers into strips; cut dried chilies into sections; mince ginger and garlic; cut scallions. In a small bowl, mix light soy sauce, dark soy sauce, remaining wine, sugar, white pepper, cornstarch and 2 tbsp water to make sauce.
Heat wok over high heat, add 2 tbsp oil. When oil is 70% hot, add dried chilies, ginger and garlic; stir-fry until fragrant, about 10 seconds.
Add tripe, stir-fry over high heat for 30 seconds to heat evenly.
Add bell pepper strips, continue stir-frying over high heat for 20 seconds until peppers are just cooked.
Pour sauce along the edge of the wok, quickly stir-fry for 15 seconds until tripe is coated. Sprinkle scallions, turn off heat and serve.
Tips
Do not over-blanch the tripe, or it will become tough. Keep high heat throughout to maintain crispness. Prepare the sauce in advance to reduce cooking time and ensure texture.
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