Marinated Dim Sum Beef Tripe

Marinate for a Soft, Tasty Dim Sum Tripe

Marinating with a master stock is a specialty of Teochew cuisine, and it holds an irreplaceable position in the world of Guangdong cooking. Reticulum tripe, also known as honeycomb tripe, comes from one of the four chambers of a cow's stomach. Marinated Dim Sum Beef Tripe must have a soft and pliable texture and a tasty and refreshing flavor. Thus, the greatest Marinated Dim Sum Beef Tripe dishes are those that can maintain the pliability of the tripe throughout the marinating process.

Delicious Marinated Dim Sum Beef Tripe at Sunday Family Brunch

Ingredients

10.58 ounces (300 grams) reticulum tripe
4 ¼ cups (1,000 milliliters) soup stock
1.76 ounces (50 grams) daikon

Seasonings

0.7 ounce (20 grams) sand ginger
1 star anise
1 clove
dash of cinnamon
0.1 ounce (3 grams) black pepper
0.07 ounce (2 grams) fennel
0.07 ounce (2 grams) Chinese liquorice
0.07 ounce (2 grams) coriander seeds
2 bay leaves
1 cao guo
1/8 cup (30 milliliters) light soy sauce
2 teaspoons (10 milliliters) dark soy sauce
0.52 ounce (15 grams) crystal sugar
1 scant tablespoon (10 grams) brown sugar
1 green bell pepper
1 red bell pepper
salt to taste
fish sauce to taste
appropriate amount of potato starch

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Preparations

Remove grease and grit from beef tripe. Sprinkle potato starch on top. Rinse repeatedly, rubbing with hands, and then wash clean, remove grit and odor completely.

Parboil beef tripe in boiling water until it changes color. Remove from pot and strain away excess water.

Peel and wash daikon. Cut into thin strips. Wash green and red bell peppers and cut into circular strips separately. Wash and slice sand ginger.

How to make master stock marinade

Add salt, light soy sauce, dark soy sauce, crystal sugar, brown sugar, and a bit of fish sauce to 4 ¼ cups (1,000 milliliters) soup stock to make the stock saltier and turn it a light coffee color. Place star anise, cinnamon, clove, black pepper, coriander seeds, fennel, Chinese liquorice, bay leaves, cao guo, and sliced sand ginger in a muslin bags (or a muslin bags). Place muslin bags in soup. Bring to boil over high heat, then reduce heat to low and boil for approximately 40 minutes, thus making the master stock.

How to marinade beef tripe

Place reticulum tripe in master stock. Turn up to medium heat and boil for approximately 30 minutes, then add daikon strips and continue to boil for another 10 minutes.

Tip: Do not boil the tripe for longer than 40 minutes, or it will affect its texture.

Finishing step

Remove tripe from master stock and let cool briefly, then cut into small chunks. Lay out daikon strips on plate, place trip on top, and garnish with pepper. Serve.