Stir-fried Tripe with Cilantro (Yuan Bao San Dan)
A classic Beijing halal dish featuring beef tripe and cilantro quickly stir-fried, offering a crispy texture and refreshing aroma, perfect as a side dish or with drinks.
Ingredients
12 items- Beef tripe (omasum or book tripe) 300g
- Cilantro (coriander leaves) 100g
- Green onion 2 stalks
- Ginger 3 slices
- Garlic 3 cloves
- Dried red chili peppers 2
- Cooking oil 30ml
- Shaoxing wine (cooking wine) 2 tablespoons
- Salt 1 teaspoon
- White pepper powder 1/2 teaspoon
- Aged vinegar 1 teaspoon
- Sesame oil 1 teaspoon
Nutrition
Steps （8 steps）
Prepare ingredients: wash beef tripe and cut into thin strips; cut cilantro; shred green onion and ginger; slice garlic. Mix salt, white pepper, and some cooking wine into a sauce.
Bring a pot of water to a boil. Add tripe strips and blanch for 20 seconds over high heat. Drain immediately.
Heat wok over medium-high heat, add oil. When oil is hot (just starting to smoke), add green onion, ginger, garlic and dried chili. Stir-fry for 10 seconds until fragrant.
Turn heat to high. Add blanched tripe strips and quickly loosen. Drizzle cooking wine along wok edge. Stir-fry for about 15 seconds to heat evenly.
Pour in the prepared sauce. Continue stir-frying over high heat for about 10 seconds to coat the tripe.
Add cilantro segments. Quickly stir-fry for 5-8 seconds until cilantro just wilts. Turn off heat.
Drizzle vinegar along wok edge and add sesame oil. Toss a few times using residual heat.
Transfer to a plate immediately and serve hot.
Tips
Do not blanch the tripe too long, otherwise it becomes tough. Use high heat throughout and work quickly; stir-fry cilantro only a few seconds after adding. Drizzling vinegar along the wok edge enhances aroma.
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