Stir-Fried Tripe With Chili Bean Paste Recipe

Name: Stir-Fried Tripe With Chili Bean Paste Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound honeycomb beef or lamb tripe, rinsed; 1 medium onion, split in half; 1 whole head garlic, split in half; 2 bay leaves; 1/2 cup dry white wine; 1/4 cup oil; 3 tablespoons chili bean paste; 1 tablespoon fermented black beans, roughly chopped; 3 scallions, cut on a bias into 1-inch length segments; 1 teaspoon whole sichuan peppercorns (optional); about 10 dried red chili peppers (optional); 1 teaspoon soy sauce; 1 tablespoon shaoxing wine

Servings: persons

1 pound honeycomb beef or lamb tripe, rinsed
1 medium onion, split in half
1 whole head garlic, split in half
2 bay leaves
1/2 cup dry white wine
1/4 cup oil
3 tablespoons chili bean paste
1 tablespoon fermented black beans, roughly chopped
3 scallions, cut on a bias into 1-inch length segments
1 teaspoon whole sichuan peppercorns (optional)
about 10 dried red chili peppers (optional)
1 teaspoon soy sauce
1 tablespoon shaoxing wine

1
Combine tripe, onion, garlic, bay leaf, and wine in a large stockpot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook uncovered until tripe is very tender, about three hours. Remove from heat and allow tripe to cool in liquid until cool enough to handle. Remove trip, dry carefully, and cut into strips 1/4-inch wide and 2-inches long.
2
Heat oil over medium-high heat in a wok until shimmering. Add 1/3 of tripe and cook, stirring frequently until browned and crispy around the edges, 5 to 7 minutes. Transfer tripe with tongs or slotted spoon to a paper towel-lined plate. Repeat with remaining two batches.
3
Pour off all but 1 tablespoon oil. Return wok to medium high heat until shimmering. Add chili bean paste and black beans and stir-fry until fragrant, about 20 seconds. Add scallions and cook, stirring constantly until fragrant, about 30 seconds longer.
4
Add sichuan peppercorns and chilis (if using), then add tripe. Toss to mix ingredients, then immediately add soy sauce and the wine to the wok and stir-fry for 10 seconds longer. Serve immediately.

529

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound honeycomb beef or lamb tripe, rinsed, 1 medium onion, split in half, 1 whole head garlic, split in half, 2 bay leaves, and more.

Yes, Stir-Fried Tripe With Chili Bean Paste Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!