Today we’re gonna make one of my favorite dim sum dishes ginger scallion tripe!
Now although this dish is super pretty with the ribbon like texture, it’s not for the faint of heart. If you don’t know what tripe the lining of cow stomach and it’s super healthy! There’s different types of tripe but this one is my favorite. It’s called the book tribe because it resembles a pages in a book. Another common one is honeycomb tripe because it resembles honeycombs.
This is super easy to make and you get a good amount compared to the ones at dim sum carts. My favorite is the dip this in some soy sauce and some chili oil!
As always, here’s the recipe below! See you next time!
Easy Dim Sum: Ginger Scallion Tripe
Course: Recipes2
servings10
minutes14
minutesIngredients
1 1/2 lb book tripe (washed)
3 c chicken broth
3 c water
1 piece of ginger (1/2 sliced, 1/2 julienned)
4 garlic cloves (smashed)
1 tsp sesame oil
1/2 c rice wine
3/4 tsp salt
3/4 tsp black pepper
5 green onions (white parts sliced, green part cut into 2 in pieces)
1 tbsp sunflower oil
- Slurry
1 tbsp cornstarch
3 tbsp chicken stock
Directions
- In a pot bring to boil water, chicken stock, sliced ginger, white parts of onions, 2 garlic cloves, sesame oil, salt, pepper and 1/4 c rice wine. Add tripe and cook for 8-9 mins on low/med heat.
- Remove tripe and cut into 1 in thick strips.
- Heat up oil on med/high heat. Add 2 garlic cloves, julienned ginger, green parts of onions and stir fry for 2 mins. Add tripe and 1/4 c of rice wine and cook for 2 mins.
- Remove garlic. Mix slurry ingredients and add to pan. Cook for 2 mins to thicken. Serve with soy sauce and chili oil.
