Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans Recipe

Name: Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans Recipe
Total time: 55 min
Yield: 4
Ingredients: 1 pound omasum (bible) tripe; 2 tablespoons cornstarch; 2 tablespoons rice wine or sake; 1 tablespoon dried fermented black beans; 3 tablespoons vegetable or peanut oil, divided; 2 to 4 teaspoons brown sugar; 1 (10.5-ounce) package Chinese pickled mustard greens, drained, squeezed dry, and thinly sliced; 10 slices fresh peeled ginger, about 1/8 inch thick by 1 inch long; 3 scallions, cut into 1-inch lengths, white and dark green parts divided; 10 medium cloves garlic, halved; 1 teaspoon soy sauce; 1 fresh red Fresno chili pepper, sliced thinly (optional)

20140617-stir-fry-tripe-with-pickled-mustard-greens-and-fermented-black-beans-shao-zhong-16.jpg — Tripe is quickly stir-fried with pickled mustard greens, fermented black beans, and chilies. Shao Z.

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies.

Why this recipe works:

Rinsing the tripe in a solution of cornstarch and rice wine cleans it for an even fresher taste.
Adding ginger and scallion to the wok before the tripe infuses the oil with their strong, fresh flavors, which then balance any funky organ-meat flavors the tripe has.
Using omasum tripe (as opposed to soft and chewy honeycomb tripe) delivers a slightly crisp bite that's perfect when stir-fried.

Chinese Aromatics 101: Stir-Fried Tripe With Pickled Mustard Greens

Active: 25 mins

Total: 55 mins

Serves: 4 servings

Rate & Comment

1 pound omasum (bible) tripe
2 tablespoons cornstarch
2 tablespoons rice wine or sake
1 tablespoon dried fermented black beans
3 tablespoons vegetable or peanut oil, divided
2 to 4 teaspoons brown sugar
1 (10.5-ounce) package Chinese pickled mustard greens, drained, squeezed dry, and thinly sliced
10 slices fresh peeled ginger, about 1/8 inch thick by 1 inch long
3 scallions, cut into 1-inch lengths, white and dark green parts divided
10 medium cloves garlic, halved
1 teaspoon soy sauce
1 fresh red Fresno chili pepper, sliced thinly (optional)

Place tripe in a large bowl. Add cornstarch and rice wine. Rub the mixture all over tripe and let stand 30 minutes.
Rinse tripe under cold running water. Fill a large bowl with ice water. Bring a large pot of water to a boil, add tripe and cook for 1 minute. Drain and transfer to ice water bath to chill. Set tripe in colander to drain.
Pat tripe dry with paper towels and slice into 2 inch strips about 1/4 inch wide.
Place fermented black beans in a small bowl and fill with water. Using your fingers, gently rub black beans, then drain, pat dry with paper towels, and set aside.
Heat 1 tablespoon of oil in a wok over high heat until lightly smoking. Add sliced pickled mustard greens and stir-fry for 1 minute. Stir in 2 teaspoons brown sugar, adjusting heat to prevent sugar from burning. Taste, adding more sugar, 1 teaspoon at a time, if mustard greens are too tart. Continue to stir-fry until sugar has melted. Transfer pickled mustard greens to a plate.
Heat remaining 2 tablespoons oil in the wok over high heat until lightly smoking. Add fermented black beans, ginger pieces, white parts of scallion, and garlic cloves and stir-fry for 30 seconds. Add tripe and stir-fry for 1 minute. Add soy sauce, chili pepper, green scallion parts, and pickled mustard greens and stir-fry until everything is combined and very hot, about 1 minute. Transfer to a plate and serve immediately.