Wash the Beef Tripe thoroughly. In a large pot, add Beef Tripe, half of the Ginger slices, half of the Spring Onions, and Water (for blanching). Bring to a boil and blanch.
Remove the Beef Tripe, discard the water, and rinse the Beef Tripe thoroughly under cold running water. Cut the Beef Tripe into bite-sized pieces.
Soak the Dried Tangerine Peel in warm water until soft, then scrape off the white pith. Smash the Garlic cloves. Cut the remaining Spring Onions into sections.
Heat Cooking Oil in a pot or wok over medium heat. Add the remaining Ginger, remaining Spring Onions, Garlic, Star Anise, Dried Tangerine Peel, Bay Leaves, Cinnamon Stick, and White Peppercorns. Sauté until fragrant.
Add Fermented Red Bean Curd to the pot and mash it with a spatula, stirring well with the aromatics.
Add the prepared Beef Tripe, Rock Sugar, Soy Sauce, Dark Soy Sauce, Shaoxing Wine, and Oyster Sauce to the pot. Stir-fry for a few minutes to coat the tripe evenly with the sauce.
Pour in Water/Broth (for stewing) until the Beef Tripe is just submerged. Bring to a boil, then reduce heat to low, cover, and simmer until the Beef Tripe is very tender.
Once the Beef Tripe is tender, remove the aromatics (ginger, spring onions, star anise, bay leaves, cinnamon stick, tangerine peel). In a small bowl, mix Cornstarch with Water (for slurry) to create a slurry. Stir the slurry into the stew to thicken the sauce to your desired consistency. Drizzle with Sesame Oil before serving.
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