Ginger Scallion Tripe (Dim Sum Style)
broth, chili peppers, wine, scallions, ginger, cornstarch, garlic, sesame oil
Ingredients
3 lbs tripe (book or bible or towel tripe, not honeycomb tripe) 40 ounces chicken broth (for boiling) 40 ounces water 3 ounces ginger, divided (sliced and juilenned) 6 stalks scallions, divided (2 stalks julienned) 2 garlic cloves, divided, smashed 1 teaspoon sesame oil 1 cup rice wine, divided 1 teaspoon white pepper 1 tablespoon salt 3 dried red chili peppers 2 tablespoons peanut oil 3/4 cup chicken broth 2 tablespoons cornstarch
Directions for Ginger Scallion Tripe (Dim Sum Style) Recipe
Clean the tripe well under running water. Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers. Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery. Drain the tripe and slice into 1 inch strips. Discard broth. In a wok, heat peanut oil on medium high heat. Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes. Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove. Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.
Read the full directions on Food.com
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