Chinese Braised Beef Omasum Tripe
This Chinese Braised Beef Omasum Tripe is one of my favorite dim sum dishes. It is cooked in a rich and savory sauce that infuses every bite of the tripe. You will need to boil it for at least 45 minutes but I recommend going up to 2 hours to make it the most tender.
Ingredients
- 1 ½ pounds omasum (book/bible) tripe (see notes)
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1-3 teaspoons chili garlic sauce (depending on spice preference)
- 2 tablespoons brown sugar
- ¼ teaspoon ground white pepper
- ½ teaspoon dark soy sauce
- 1 cube red fermented bean curd (optional)
Braising
- 1 tablespoon neutral oil
- 4 cloves garlic (minced)
- 4 slices ginger
- 1 tablespoon fermented black beans (soaked in hot water for 5 minutes; drained)
- 2 pieces star anise
- 2 bay leaves
Instructions
- Rinse the tripe under warm water. Place the tripe on the cutting board so that the "pages" are against the cutting board. Then cut it into 2-inch pieces. Try to only cut through the back part so that the pages stay in tact.
- Boil the tripe for 5 minutes in a medium pot, then drain and rinse the tripe again.
- In a small bowl, combine all the sauce ingredients. Ensure the fermented bean curd is well mashed and blended into the mixture.
- Mix all the sauce ingredients in a small bowl. Heat oil in a wok over medium heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant. Then, add star anise, bay leaves, and fermented black beans, stirring for another 30 seconds. Pour in the sauce mixture and bring to a simmer. Add the tripe and cook it in the sauce for two minutes.
- Pour enough water into the wok to barely cover the tripe (about 1 ½ cups). Bring the mixture to a boil and then reduce the heat to medium-low. Cover and let it simmer for 45 minutes and up to 2 hours. I highly recommend letting it go for two hours as the texture improves quite a bit.
- After it's done simmering, transfer it to a serving bowl and enjoy!
Notes
Omasum tripe is my favorite tripe because of its delicate texture, but really you can use any type of tripe. If you bought your tripe from a common grocery store, then you can follow the recipe as directed. Otherwise, if your tripe is "unbleached," you will have to scrub it in a vinegar-salt solution before starting the recipe.
Nutrition
Calories: 214kcalCarbohydrates: 13gProtein: 18gFat: 9gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 2810mgPotassium: 65mgFiber: 1gSugar: 6gVitamin A: 5IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!