Braised Beef Tripe
This braised beef tripe is similar to the ones you'll find at a dim sum restaurant.
Ingredients
- 2 ½ pounds honey comb beef tripe
- 2 tablespoons oil
- 1 medium onion (chopped)
- 1 tablespoon minced ginger
- ¼ cup Shaoxing cooking wine
- ⅓ cup Chu Hou sauce
- 2 tablespoons brown sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon chicken bouillon powder
- 1 teaspoon salt
- 2 pieces star anise
- 1 pound daikon or potatoes (cut into 1 ½-inch chunks)
Instructions
- Bring a medium pot of water to a boil. Add the beef tripe and boil for 5 minutes. Beef tripe can be dirty so this is just to clean it. Rinse with cold water and transfer to a cutting board. Chop the tripe into 2-3 inch pieces.
- Heat a clay pot over medium-high heat. Add the oil, onions, and ginger, and cook for 3 minutes until the onion is translucent.
- Add the Shaoxing wine, chu hou sauce, brown sugar, dark soy sauce, chicken bouillon powder, salt, star anise, and 2 cups of water. Bring to a boil.
- Add the tripe. Reduce the heat to the lowest setting, cover, and cook for 1 hour. Check every 20 minutes to make sure the water level is not too low.
- After 1 hour, add the daikon/potatoes and continue cooking for 30 minutes until tender. Enjoy!