Ingredients
750 g fresh beef tripe (about 1.65 lbs), 50 g each of water-soaked bamboo shoots and beef clear broth.
Seasonings
100g cooked tea oil (about 1/2 cup), 20g yellow vinegar (about 1 1/2 tablespoons), 10g scallion pieces (about 2 scallion pieces), 3g fine salt (about 1/2 teaspoon), 2.5g sesame oil (about 1/2 teaspoon), 1.5g dried red chili powder (about 1/2 teaspoon), 1g MSG (about 1/4 teaspoon), 15g wet starch (about 1 tablespoon).
Instructions
1. Cut the raw beef tripe into 5 pieces, place in a bucket, and cover with boiling water. Stir continuously with a wooden stick for 3 minutes, then remove and place on a cutting board. Vigorously rub off the black membrane, rinse thoroughly under cold water, then transfer to a pot of cold water and boil for 1 hour until about 70% tender, then remove.
2. Lay the beef tripe pieces flat on a cutting board, trim away the outer membrane, and cut into thin shreds about 5 cm (2 inches) long, then place in a bowl. Mix with 10 g (about 2 teaspoons) of yellow rice vinegar and 1 g (about 1/4 teaspoon) of salt, vigorously knead and rub to remove any gamey odor, then rinse thoroughly in cold water and squeeze dry.
3. Cut the bamboo shoots into 4 cm (about 1.5 inch) long pieces. In a small bowl, combine beef broth, MSG, sesame oil, yellow rice vinegar, scallion segments, and wet starch slurry to make the sauce mixture.
4. Place a wok over high heat and add tea seed oil, heating until it reaches about 80% of its smoking point. First, stir-fry the shredded bamboo shoots and dried chili powder for a few seconds, then add the shredded beef tripe and 2 g salt, stir-frying until fragrant. Pour in the prepared sauce and quickly stir-fry a few more times before removing from the wok and serving. This dish features tender and delicate tripe; dipping it in minced ginger and fragrant vinegar makes it even more delicious.