Stir-fried Tripe with Chili Bean Paste Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

Learn about Serious Eats' Editorial Process
Updated March 26, 2019
20120626-chichis-chinese-tripe.jpg

Recipe Details

Stir-fried Tripe with Chili Bean Paste Recipe

Active45 mins
Total3 hrs 45 mins
服务4 to 6 servings

华体会应用下载

  • 1poundhoneycomb beef orlamb tripe, rinsed

  • 1mediumonion, split in half

  • 1whole headgarlic, split in half

  • 2bay leaves

  • 1/2cupdry white wine

  • 1/4cupoil

  • 3tablespoonschile bean paste

  • 1tablespoonfermented black beans, roughly chopped

  • 3scallions, cut on a bias into 1-inch length segments

  • 1teaspoon wholeSichuan peppercorns(optional)

  • About10dried red chilepeppers(optional)

  • 1teaspoonsoy sauce

  • 1tablespoonShaoxing wine

Directions

  1. Combine tripe, onion, garlic, bay leaf, and wine in a large stockpot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook uncovered until tripe is very tender, about three hours. Remove from heat and allow tripe to cool in liquid until cool enough to handle. Remove tripe, dry carefully, and cut into strips 1/4-inch wide and 2-inches long.

  2. Heat oil over medium-high heat in a wok until shimmering. Add 1/3 of tripe and cook, stirring frequently until browned and crispy around the edges, 5 to 7 minutes. Transfer tripe with tongs or slotted spoon to a paper towel-lined plate. Repeat with remaining two batches.

  3. Pour off all but 1 tablespoon oil. Return wok to medium high heat until shimmering. Add chile bean paste and black beans and stir-fry until fragrant, about 20 seconds. Add scallions and cook, stirring constantly until fragrant, about 30 seconds longer.

  4. Add Sichuan peppercorns and chiles (if using), then add tripe. Toss to mix ingredients, then immediately add soy sauce and the wine to the wok and stir-fry for 10 seconds longer. Serve immediately.

Special equipment

Wok

This Recipe Appears In

Nutrition Facts(per serving)
114 Calories
7g Fat
4g Carbs
7g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 114
% Daily Value*
Total Fat7g 9%
Saturated Fat 1g 6%
Cholesterol89mg 30%
Sodium713mg 31%
Total Carbohydrate4g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein7g
Vitamin C 6mg 29%
Calcium 57mg 4%
Iron 1mg 4%
Potassium 90mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)