Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Tripe, Home-style

Unusual Ingredients

Tripe, Home-style
Ingredients:
2 cups vegetable oil
1/2 to 1 pound tripe
3 slices fresh ginger, peeled and sliced then cut into thin strips
3 cloves garlic, peeled and cut into thin slices
1/2 to 1 Tablespoon chili paste with garlic and black beans
1 Tablespoon Shaoxing wine
1 Tablespoon Chinese black vinegar
2 tablespoons Chinese white rice vinegar
1 teaspoon sugar
1 tablespoon cornstarch mixed with two tablespoons of cold water
3 Tablespoons minced scallion or another green
Preparation:
1. Blanch the tripe in water for one minute, then put it into cold water to cool it quickly.
2. Heat oil in a wok or beep fry pan, and oil blanch the tripe for two minutes, then drain and set aside on paper towels. Set the oil aside for other uses.
3. In the oil left in the wok or fry pan, about a tablespoon, stir-fry the ginger and garlic for one minute, then add the chili paste, wine, and vinegars, and toss until well mixed, then add the sugar and stir once more.
4. Add the tripe and mix well, then stir-fry for one minute. Add the cornstarch mixture and boil for one minute or until thick, then remove to a bowl, toss with the greens, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720