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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Recipe Information
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
Instructions
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.
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.
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.
Add the cooked tripe to the wok and stir-fry for 2-3 minutes to combine the flavors.
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.
Pour the sauce mixture into the wok with the tripe. Stir well to coat everything evenly.
Reduce the heat to medium and simmer for 10 minutes, until the sauce thickens and clings to the tripe.
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
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6516 mg | 283% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
