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    You are in: Home / Chinese / Ginger Scallion Tripe (Dim Sum Style) Recipe
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    Ginger Scallion Tripe (Dim Sum Style)

    Ginger Scallion Tripe (Dim Sum Style). Photo by mlao77

    1/1 Photo of Ginger Scallion Tripe (Dim Sum Style)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    mlao77's Note:

    My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Clean the tripe well under running water.
    2. 2
      Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
    3. 3
      Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
    4. 4
      Drain the tripe and slice into 1 inch strips. Discard broth.
    5. 5
      In a wok, heat peanut oil on medium high heat.
    6. 6
      Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
    7. 7
      Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
    8. 8
      Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.

    Ratings & Reviews:

    • on December 03, 2014


      I had no trouble with this recipe and I did use "book/Bible" tripe too. I brought to a boil, dropped in the tripe and turned down the heat, covered with a lid and simmered for 2 hours. Turned out tender. I prefer tender tripe over "crunchy".

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    • on September 02, 2013

      DO NOT follow this recipe. It suggests boiling and then simmering it for 2-3 hours. If you did that with omasum (book or bible tripe) you would be left with a gelatinous mass of spongy and tasteless offal. Instead, bring water to a boil, add the tripe, and then simmer for 20 minutes. This will result in tripe with a slightly crunchy texture that you can then stir fry or sauté.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ginger Scallion Tripe (Dim Sum Style)

    Serving Size: 1 (729 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.4
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 6.6 g
    Cholesterol 413.5 mg
    Sodium 3188.3 mg
    Total Carbohydrate 25.7 g
    Dietary Fiber 3.5 g
    Sugars 2.4 g
    Protein 50.7 g

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