Tripe is readily poke-fried with pickled mustard greens, fermented sunless beans, and chilies. .
Shao Z.
This dish, from the Hakka Chinese neighborhood, is an offal lover’s dream: mercurial omasum (bible) tripe poke-fried with tart mustard greens, fermented sunless beans, and red chilies.
Why this recipe works:
- Rinsing the tripe in a resolution of cornstarch and rice wine cleans it for an very favorable brisker style.
- Collectively with ginger and scallion to the wok prior to the tripe infuses the oil with their solid, contemporary flavors, which then stability any funky organ-meat flavors the tripe has.
- Using omasum tripe (as against gentle and chewy honeycomb tripe) delivers a rather crisp chunk that is finest when poke-fried.
-
1 pound omasum (bible) tripe
-
2 tablespoons cornstarch
-
2 tablespoons rice wine or sake
-
1 tablespoon dried fermented sunless beans
-
3 tablespoons vegetable or peanut oil, divided
-
2 to 4 teaspoons brown sugar
-
1 (10.5-ounce) equipment Chinese pickled mustard greens, drained, squeezed dry, and thinly sliced
-
10 slices contemporary peeled ginger, about 1/8 hobble thick by 1 hobble long
-
3 scallions, prick into 1-hobble lengths, white and dim inexperienced ingredients divided
-
10 medium cloves garlic, halved
-
1 teaspoon soy sauce
-
1 contemporary red Fresno chili pepper, sliced thinly (non-mandatory)
-
Region tripe in a lovely bowl. Add cornstarch and rice wine. Rub the combination in each place tripe and let stand 30 minutes.
-
Rinse tripe below cold working water. Comprise a lovely bowl with ice water. Lift a lovely pot of water to a boil, add tripe and cook dinner for 1 minute. Drain and switch to ice water bathtub to relax. Spot tripe in colander to empty.
-
Pat tripe dry with paper towels and slash into 2 hobble strips about 1/4 hobble extensive.
-
Region fermented sunless beans in a little bowl and beget with water. Using your fingers, gently rub sunless beans, then drain, pat dry with paper towels, and arena aside.
-
Heat 1 tablespoon of oil in a wok over excessive heat till frivolously smoking. Add sliced pickled mustard greens and poke-fry for 1 minute. Dash in 2 teaspoons brown sugar, adjusting heat to stop sugar from burning. Taste, in conjunction with more sugar, 1 teaspoon at a time, if mustard greens are too tart. Continue to poke-fry till sugar has melted. Transfer pickled mustard greens to a plate.
-
Heat favorable 2 tablespoons oil in the wok over excessive heat till frivolously smoking. Add fermented sunless beans, ginger items, white ingredients of scallion, and garlic cloves and poke-fry for 30 seconds. Add tripe and poke-fry for 1 minute. Add soy sauce, chili pepper, inexperienced scallion ingredients, and pickled mustard greens and poke-fry till every thing is blended and very heat, about 1 minute. Transfer to a plate and abet straight away.
This Recipe Appears to be like In
- Chinese Aromatics 101: Dash-Fried Tripe With Pickled Mustard Greens