Ingredients
Scale
- 500g beef tripe, sliced, cleaned and pre boiled
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp black bean sauce
- 2 tbsp Chinese cooking wine
- 3 cloves garlic
- 1 tsp ginger paste
- 1 tsp five spice powder
- 1 tsp brown sugar
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- sesame oil
- peanut oil
- 2 cups water
Instructions
- In a wok add oil then sauté garlic and ginger.
- Add tripe then stir fry for 2 minutes.
- Add oyster sauce, soy sauce, black bean sauce, Chinese cooking wine, five spice powder, brown sugar, paprika, cayenne pepper and sesame oil. Continue to stir fry for 2 minutes.
- Add water bring it to a boil and simmer in medium heat for 30 minutes or until sauce is reduced and thickens.
- Remove from wok then place it on a bamboo steamer, steam for 30 more minutes then serve.
Omasum ba tan bro??? Sarap nyan
Ahhhhhh! My fav one during dim sum and looks so good the one you made.
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That seasoning sounds wonderful.
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Happy new year Raymund to you and your family, I hope it brings lots of happiness, good health and prosperity. And good eating too.
Its been many years since I had tripe, its not readily available in supermarkets here unfortunately. I need to find
I’ve always been afraid to try tripe, but this looks like a good introductory recipe. It sounds pretty labor intensive, though, so I may have to find a good dim sum place to test it first!!!
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This sounds delicious and totally up my alley. I love oyster sauce. Wish I knew the name for you. 🙂
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Name of dish is “Ngau tou”. My 4 yr old had a whole serve to herself today – we had to order one for ourselves.
Happy New Year, and if you haven’t seen it yet, I wanted to acknowledge your great contribution to my enjoyment of blogging this year both here and ‘at my place’:
http://kiwsparks.wordpress.com/2011/12/31/thank-you-is-an-excellent-exit-line-or-opener-oh-both-of-course/
Consider it a no-strings-attached blog award of my own to you!
Kathryn
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Dear Raymund,
This is a beautiful recipe and definitely one of my faves at yum cha. I think it’s great that you have pre-boiled the tripe to get rid of any impurities and the smell.
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i love Chinese food too but unfortunately, i don’t know the name as well :'(
lovely recipe! bookmarked!
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Very interesting recipe, never tried tripe before but know people who like it. and may give it a try. Thank you for sharing.
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I will admit, I’ve never heard of tripe before, but I will say I love learning about new thins here on this blog :).
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sorry.. i don’t know this dish.. my knowledge for food/ cooking is limited.. but you really have passion with cooking when you try to cook even a bit “blind”.
Yum it looks delicious and I love that you made it spicy! I don’t think I’ve ever been offered this during a dim sum breakfast but I’ll be sure to keep my eyes peeled, I’d love a chance to try this.
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Tripe is so dividing – you either love it or hate it. I am of the former and this is one of my favourites at yum cha back in Sydney but it’s really hard to get here in Singapore.
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Do you know any kidney or liver dim sum recipes? I’m going to try your one here!
Never tried dimsum using those ingredients
This is a bit late, but it’s referred to just as “ngau jaap” (“now jarp” in phonetic terms). Would love it if we could get pre boiled tripe here, where I live
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Thanks 🙂
I was just advised by my hubby it’s ngau tou – jaap it the bible/book tripe. Tou is the honeycomb one.
Thanks for the info!
Actually bible/book tripe is “ngau bot yip”. “Ngau jaap” is a combination of the other beef organs and entrails such as the spleen and other stuff.
Yum Cha Tripe
Pre-cook the tripe to your taste. Some like it slightly crunchy, while others like very tender texture. Honeycomb tripe requires longer cooking time whereas with bible book tripe you can get a good texture after just 20 minutes.
Before you start, always place the tripe in clean water and let it come to a rolling boil for 1 minute. Repeat this step 2x, discarding the water each time. This will get rid of the smell and gunk. Only then simmer it in the stock below.
The boiling stock
5 cups chicken broth
5 cups water
80g ginger, sliced
6 scallions,
1 garlic clove, smashed
1 tsp sesame oil
½ cup rice wine (Shaoxing)
1 tsp white pepper
1 tbsp salt
3 dried red chili peppers
and the tripe of course, about 1 kg
Clean the tripe well under running water
Place tripe in a large pot and fill with chicken stock, water, sliced ginger, scallions, garlic, sesame oil, rice wine, pepper, salt and the dried chili peppers. Place the pot over high heat and bring to a boil. Lower heat to a simmer and cook for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender and easily sliced with a knife, not rubbery. Drain the tripe and slice into 1 inch strips. Discard the stock.
2 tbsp peanut oil
20g ginger, grated
1 clove garlic, smashed
4 scallion sticks
½ cup rice wine (Shaoxing)
¾ cup chicken broth
White pepper (to taste)
2 tbsp cornstarch
In a wok, heat the oil on medium high heat. Add and sauté the garlic, ginger and scallions. About 2 minutes. Add the tripe and rice wine. Simmer for 2 minutes. Discard the garlic clove. Mix chicken broth, pepper and cornstarch and add to wok. Stir to thicken and serve
Thanks for this one Michelle