red oil louver recipe

How to Make Spicy Beef Tripe in Red Oil: A Complete Guide

Spicy beef tripe in red oil (红油百叶) is a beloved Sichuan dish, celebrated for its tender texture, numbing spice, and vibrant aroma. Here’s a step-by-step guide to recreate it at home.

Ingredients: 500g fresh beef tripe, 3 tbsp Sichuan peppercorns, 5 dried chili peppers, 2 tbsp chili powder, 1 tbsp Sichuan broad bean paste, 2 cloves garlic (minced), 1 tbsp ginger (minced), 2 tbsp light soy sauce, 1 tsp sugar, 1 tbsp vinegar, and 4 tbsp cooking oil.

Steps:

1. Prepare the tripe: Clean the tripe thoroughly, removing any excess fat. Boil in water with ginger and a pinch of salt for 15 minutes until tender. Rinse under cold water and slice into thin strips.

2. Make the red oil: Heat oil in a wok over low heat. Add Sichuan peppercorns and dried chilies, stir-frying until fragrant (do not burn). Remove and grind into a powder.

3. Cook the sauce: In the same wok, heat 2 tbsp oil, sauté garlic and ginger until golden. Add broad bean paste, chili powder, and ground peppercorns, stir-frying for 1 minute.

4. Combine: Add the tripe to the sauce, mixing well. Season with soy sauce, sugar, and vinegar. Simmer for 2 minutes. Garnish with cilantro and serve hot.

Tip: For extra richness, add a teaspoon of sesame oil. Adjust spice levels by reducing dried chilies. Enjoy this fiery, flavorful dish with steamed rice or as a cold appetizer!