Ginger Scallion Tripe Dim Sum Style Recipes

CHINESE BEEF TRIPE WITH GINGER AND GARLIC

Chinese Beef Tripe With Ginger And Garlic image

Chinese Beef Tripe is very tasty as a stir fry. Cook it with ginger, garlic and green onions. Try it for dim sum or as a main course for dinner.

Provided by mischka0316

Categories Side Dish

Time 30m

Yield 1

Number Of Ingredients 11

Ingredients

1 lb Beef tripe
2 tbsp Ginger sliced
3 cloves Garlic sliced
1/2 Red pepper
2 cups Scallion
2 tbsp Cooking oil
1 tsp Salt
1/2 tsp Sugar
1/2 tbsp Dark soy sauce
1/4 tsp Sesame oil
1 tbsp Corn starch in 1/4 cup water

Steps:

1. Wash beef tripe in cold water. 2. In a pot with 6 cups boiling water, put tripe in. Boil trip for 45 minutes to 2 hours. 3. Remove tripe and rinse with cold water. Cut tripe into bite size pieces. 4. Preheat frying pan with 2 tablespoons cooking oil. 5. Add ginger and garlic and stir fry for 1 minute. 6. Put beef tripe into pan. Add salt, sugar, dark soy sauce and sesame oil. Stir fry to make sure ingredients are mixed well together. 7. Add red peppers and stir fry for 1 minute. 8. Add green onion and mix in cornstarch solution to thicken sauce. Enjoy!

Nutrition Facts : Calories 1128 calories, Fat 68.1462409694819 g, Carbohydrate 27.8604906885761 g, Cholesterol 294.8350405 mg, Fiber 7.48016641903398 g, Protein 99.793117172258 g, SaturatedFat 18.1514337516592 g, ServingSize 1 1 Serving (761g), Sodium 1106.51456576382 mg, Sugar 20.3803242695421 g, TransFat 5.2182525826659 g

GINGER SCALLION TRIPE (DIM SUM STYLE)

Ginger Scallion Tripe (Dim Sum Style) image

My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!

Provided by mlao77

Categories Chinese

Time 3h15m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 592.4, Fat 23.7, SaturatedFat 6.7, Cholesterol 413.6, Sodium 3188.3, Carbohydrate 25.8, Fiber 3.6, Sugar 2.4, Protein 50.7

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