This recipe is part of our collection of Noodles & Special Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!
Steamed beef tripe is prepared by steaming cow intestines in chopped garlic and ginger. This dish’s springy tendrils are best enjoyed piping hot and accompanied by a red chili dipping sauce.
Tripe is another polarizing dim sum dish because of its appearance and texture. Fierce loyalists consider tripe a dim sum staple and order it at every meal. Others, on the other hand, will cringe and make you hide the tripe behind the tea pot while you happily munch away.
If you’re a steamed beef tripe enthusiast like me, then making it at home will be a lot of fun. Purchase your tripe at a Chinatown grocer, then come home and prepare a feast…even if it means you eat it alone!
Can you share any expert tips from your experience making steamed beef tripe? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!
Steamed Beef Tripe Recipe
Makes: 4-6 Servings | Prep Time: 1 Hour | Cook Time: 30 Minutes
Adapted From: The Houston Press
Ingredients
1 pound beef tripe
6 green onions, sliced
2 cloves garlic, sliced
Salt and white pepper to taste
Soy sauce
Vegetable oil
Sesame oil
One inch section of fresh ginger, sliced thin
Directions
1. Rinse the tripe well. Bring a large stock pot of water to a boil. Gently lower the tripe into the pot, cover and simmer for 30 minutes. The tripe should soften, but retain a slight crunch. Test by sticking a fork into the tripe — if it gives easily, it is done.
2. Drain the tripe on a plate and let it come to room temperate. Chill in the refrigerator for 30 minutes (up to overnight), then slice thinly into 1/2 inch ribbons and set aside.
3. Heat the vegetable oil in a wok with the garlic and ginger and stir fry over medium heat for 15 seconds. Turn heat to high, add the tripe and the whites of the green onion and stir fry for another 3 minutes.
4. Add the green of the green onion, a little salt and pepper and a dash of soy and sesame oil. Fry everything for about two minutes more and serve hot.
5. Optional: For a dim sum restaurant presentation, place the tripe in small serving dishes and steam for an additional 15 minutes. Three minutes before serving, sprinkle with additional green onions cut diagonally into 1 inch pieces.
Learn more about Steamed Beef Tripe from these Experts
Watch Dan Seto make Steamed Beef Tripe (VIDEO)
Mysteries of the Dim Sum Cart: Recipe for Beef Tripe in XO sauce
Nooshi provides another take on Ginger Scallion Beef Tripe
HT: Photo by Kent Wang via Wikimedia Commons.
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