Ingredients
200 g (about 7 oz) beef tripe, 30 g (about 1 oz) celery.
Seasonings
Salt 1/3 teaspoon, MSG 1/3 teaspoon, minced ginger 2 teaspoons, cooking wine 2 teaspoons, sesame oil 1 tablespoon, chili oil 3 tablespoons, red braising liquid 1000 ml (about 4 cups), ginger slices 10 g (about 3 slices), scallion segments 30 g (about 3-4 stalks).
Steps
1. Blanch the tripe in boiling water with ginger, scallions, and cooking wine until fully cooked, then remove and scrape clean.
2. Place a pot over heat, add the master stock and bring to a boil. Add the beef tripe and cook until tender, then remove and let cool. Cut into pieces 8 cm (about 3 inches) long and 3 cm (about 1 inch) wide.
3. Wash the celery, remove the leaves, and cut into segments. Place the celery segments and scallion sections on a plate as a base, then arrange the tripe slices on top in a pinwheel pattern.
4. In a bowl, thoroughly mix salt, MSG, minced ginger, sesame oil, a small amount of braising liquid, and chili oil to create a dressing, then pour it over the sliced tripe on the plate and serve.