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Fuqi Feipian (Szechuan Beef Tripe in Chili Oil)

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Fuqi Feipian (Szechuan Beef Tripe in Chili Oil)

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Ingredients

Adjust Servings:
1 1/2 pound Tripe Ox tripe (do not slice)
Cooking Liquid
4 cups Water
3 tablespoons Chinese Cooking Wine
1 Cinnamon Stick
1 Star Anise
1 piece Beef Bouillon Cube
1 teaspoon Ground Black Peppercorn
Size of thumb Ginger Thinly sliced and smashed
Dressing
2 tablespoons Szechuan Peppercorns
1/4 cup Cooking Liquid From Step 3
4 tablespoons Szechuan Chili Oil
1 tablespoon Black Vinegar
1 tablespoon Light Soy Sauce
Garnish
Dashes Toasted Sesame Seeds
1 stalk Scallions Minced

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Features:
    Cuisine:

    Thinly sliced beef or ox tripe served cold or at room temperature with a spicy and mouth-numbing Szechuan peppercorn sauce

    • 2 hours 10 min
    • Serves 2
    • Easy

    Ingredients

    • Cooking Liquid

    • Dressing

    • Garnish

    Directions

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    Steps

    1
    Done

    Rinse and clean tripe. Place in a large stockpot and cover with water. Bring to a boil then remove tripe from heat and set aside. Discard water.

    2
    Done

    In the same pot, add 4 cups of water, Chinese cooking wine, cinnamon stick, star anise, beef bouillon cube, ground black peppercorn, and ginger. Bring to a boil over high heat, mixing ingredients thoroughly.

    3
    Done

    Return tripe back to pot and simmer over medium low heat for 2 hours until tender. Turn off heat and transfer tripe to a cutting board. Allow it to cool to room temperature before slicing.

    Reserve 1/4 cup of the cooking liquid after straining it. In other words, discard the hard ingredients like the cinnamon stick, star anise and ginger and reserve 1/4 cup of the liquid only.

    4
    Done

    Make the dressing. Place Szechuan peppercorns in the same large pot and toast over medium heat until fragrant, about 3 minutes. Turn off heat then add 1/4 cup of the cooking liquid from Step 3, Szechuan chili oil, black vinegar, and light soy sauce to the pot. Mix well to combine then set aside.

    5
    Done

    Slice tripe into 1-inch wide pieces. Transfer them to a serving bowl and pour dressing over it. Garnish with toasted sesame seeds and minced scallions. Enjoy cold or at room temperature!

    Rebecca Chan

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