Spicy beef tripe in red oil is a beloved Sichuan dish, celebrated for its tender texture, numbing spice, and vibrant aroma. Here’s a detailed guide to making it at home.
Ingredients: 500g fresh beef tripe, 3 tbsp chili oil, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp Sichuan peppercorn powder, 2 cloves minced garlic, 1 tbsp shredded ginger, 1 green onion (chopped), 1 tsp sugar, 1 tbsp vinegar, and sesame oil.
Steps:
1. Prepare the tripe: Clean the tripe thoroughly, removing excess fat. Boil in water with ginger and a pinch of salt for 1 hour until tender. Rinse under cold water, then shred into thin strips.
2. Make the sauce: In a bowl, mix chili oil, light/dark soy sauce, Sichuan peppercorn powder, minced garlic, ginger, sugar, vinegar, and sesame oil.
3. Combine: Toss the shredded tripe with the sauce, ensuring even coating. Let it marinate for 10 minutes.
4. Serve: Garnish with chopped green onions. For extra crunch, add blanched bean sprouts.
Tips: For a richer flavor, toast Sichuan peppercorns and grind them fresh. Adjust chili oil to spice preference. This dish pairs perfectly with steamed rice or cold beer. Enjoy the fiery, savory goodness of homemade spicy beef tripe!
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