Ginger Scallion Tripe Dim Sum Style
Delight your taste buds with this savory and aromatic Ginger Scallion Tripe Dim Sum Style, a classic Chinese delicacy that brings the flavors of your favorite dim sum restaurant to your kitchen. Tender, bite-sized strips of honeycomb tripe are simmered to perfection, then stir-fried with fragrant ginger, garlic, and scallions for a vibrant medley of textures and flavors. The dish is coated in a glossy, umami-rich sauce made with soy sauce, Shaoxing wine, and a hint of sesame oil, ensuring every bite is bursting with flavor. Perfect as a shareable appetizer or a standout addition to your dim sum spread, this recipe is a celebration of traditional Chinese cooking at its finest. Whether enjoyed with friends over tea or as part of a weeknight dinner, this dish is sure to impress anyone craving authentic, bold Asian cuisine.
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Ingredients
- 500 grams Beef tripe (honeycomb or book tripe, cleaned)
- 30 grams Fresh ginger, thinly sliced
- 4 stalks Scallions (green onions), cut into 2-inch pieces
- 3 cloves Garlic cloves, minced
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 3 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 240 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Directions
Step 1
Thoroughly clean the beef tripe by rinsing it under cold water. If needed, blanch the tripe in boiling water with 1 teaspoon of salt for 5 minutes to remove any odor. Drain and cut the tripe into bite-sized strips, about 1/2 inch wide.
Step 2
In a large pot, add the tripe, half of the ginger slices, and enough water to fully submerge the tripe. Bring to a boil and reduce heat to simmer for 60 minutes, or until the tripe is tender. Drain and set aside.
Step 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the remaining ginger, minced garlic, and scallions. Stir-fry for 1-2 minutes until aromatic.
Step 4
Add the cooked tripe to the wok and stir-fry for 2-3 minutes to combine the flavors.
Step 5
In a small bowl, mix together Shaoxing wine, soy sauce, dark soy sauce, sugar, sesame oil, cornstarch, and water. Stir to dissolve the cornstarch completely.
Step 6
Pour the sauce mixture into the wok with the tripe. Stir well to coat everything evenly.
Step 7
Reduce the heat to medium and simmer for 10 minutes, until the sauce thickens and clings to the tripe.
Step 8
Transfer the ginger scallion tripe to a serving plate and garnish with additional chopped scallions if desired. Serve warm as a dim sum dish or appetizer.
Nutrition Facts
| Serving size | (993.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 924.6 |
| Total Fat 59.1g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 690mg | 0% |
| Sodium 6516.0mg | 0% |
| Total Carbohydrate 25.5g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 7.3g | |
| Protein 68.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 594.9mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 848.6mg | 0% |
Source of Calories