Dim Sum Spicy Tripe: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves 6 (appetizer)

Active time:30 min
Start to finish:4 hr (includes cooling)

July 2009

When eating at a dim sum restaurant, you may well find a version of this delicious dish: The pleasant chew of the thinly sliced tripe fits right in as a counterpoint to soft dumplings and slippery noodles. But the tripe’s mild flavor, sparked with a bit of fresh chile, also makes it a fine addition to almost any kind of Chinese-inspired meal. It’s even good simply served with rice and steamed broccoli. By all means, hold on to the cooking broth—it’s wonderful for poaching chicken. It also freezes well and becomes more flavorful with each use.

1 lb honeycomb tripe
4 cups water
1 3/4 cups reduced-sodium chicken broth
1 cup rice wine or medium-dry Sherry
4 garlic cloves, smashed
5 scallions, trimmed, 3 smashed and 2 finely chopped, divided
1 (4- by 1-inch) piece peeled ginger, sliced
30 cilantro stems
2 tablespoons peanut oil or vegetable oil
1 (5- to 6-inch) fresh hot red or green chile, stemmed, seeded, and finely chopped
1/2 cup chopped cilantro leaves
1 1/2 teaspoon Asian sesame oil

Rinse tripe in 3 changes of cold water, then soak in cold water to cover with 1 Tbsp salt 1 hour.
Drain tripe and rinse well. Cut into 4 pieces and put in a 4- to 5-qt heavy pot with water (4 cups), broth, wine, garlic, smashed scallions, ginger, cilantro stems, and 2 tsp salt. Simmer, covered, until tripe is tender, about 2 hours. Cool, uncovered, in broth.
Transfer tripe with a slotted spoon to a cutting board and cut into 1/4-inch-thick slices. Strain broth through a sieve into a bowl, discarding solids. Set aside 1/4 cup broth and reserve remainder for another use (such as poaching chicken).
Heat peanut oil in a wok or 12-inch heavy skillet over medium-high heat until almost smoking, then stir-fry chopped scallion, chile, and 1/2 tsp salt until fragrant, about 30 seconds. Add tripe and stir-fry 2 minutes. Stir in broth (1/4 cup), chopped cilantro, and sesame oil. Transfer to a shallow bowl and cool to room temperature.

Cooks’ note: Tripe can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe by Ruth Cousineau

Photograph by Stephanie Foley