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Hunan Braised Tripe
|Hunan Braised Tripe|
1 pound ox tripe, simmered for half hour in water
2 Tablespoons Chinese rice wine
2 Tablespoons thin soy sauce
1 cup chopped scallions, white part only
1/2 teaspoon ground star anise
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
4 tablespoons thin-sliced fresh ginger
1 teaspoon dry mustard
1 Tablespoon cornstarch
1 teaspoon sugar
1. Bring two cups water to the boil, add tripe and simmer fifteen minutes. Then add rice wine, soy sauce, scallions, star anise, cumin, black pepper, and ginger and cover the pot. Simmer for one hour and thirty minutes. Remove tripe and reserve the sauce. Cut the tripe into two or three inch pieces and put it on a serving plate.
2. Reheat the remaining sauce and when it comes to the boil, add dry mustard, cornstarch, and the sugar, and boil stirring, until it thickens. Pour over the tripe and serve.