Ingredients
500 g (about 1 lb) beef tripe, as needed clear broth.
Seasonings
15 g ginger, shredded, and garlic paste, soy sauce, cooking wine, sesame oil, white sugar, MSG, vinegar, and scallion, all to taste.
Instructions
1. Blanch the beef tripe in boiling water, then transfer it to cold water. Scrape off the black membrane, rinse thoroughly in fresh water until the tripe turns snow-white, then drain and set aside.
2. Place a wok over medium heat, add water and bring to a boil. Add the scallions, ginger, beef tripe, and cooking wine. Boil for about 4 hours until the tripe is about 80% cooked. Remove and drain; once cool, slice into very thin shreds—the thinner, the better.
3. Place a wok over medium heat, add the clear broth and bring to a boil. Blanch the shredded beef tripe in the broth, then remove and drain. Once cooled, arrange on a serving plate and top with shredded ginger. Combine the minced garlic, soy sauce, white sugar, vinegar, MSG, and sesame oil to make a sauce, then pour it over the beef tripe. This dish is savory and delicious, making it an excellent accompaniment for drinking.