less than 30 mins
30 mins to 1 hour
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By Matt Tebbutt
From Saturday Kitchen[row]
For the Chinese-style tripe stew
- 600g/1lb 5oz beef tripe, cut into cubes
- oil, for cooking
- 6 star anise
- 5 garlic cloves, thinly sliced
- 1 thumb-sized piece ginger, thinly sliced
- 2 tsp Sichuan peppercorns
- 30ml/1fl oz light soy sauce
- 2 tbsp Shaoxing wine
- 500ml/18fl oz beef or chicken stock
- 1 tbsp brown sugar
- splash dark soy sauce
- splash sesame oil
- ½ daikon, peeled and finely chopped
- 1 tbsp cornflour
For the dressing
- 3 tbsp crispy chilli oil
- 1 tsp caster sugar
- 1 tsp sesame oil
- 2 tsp rice wine vinegar
- 4 spring onions, thinly sliced, to garnish
- boiled rice
Heat a large saucepan of boiling water. Blanch the tripe in the boiling water and drain. Repeat twice more to clean the tripe. Set aside.
Heat enough oil to cover the base in a large wok or saucepan. Add the star anise, garlic, ginger and peppercorns, and fry for a couple of minutes. Add the tripe and fry, turning so that all sides of the tripe are cooked. Fry for another minute and then add the light soy sauce, Shaoxing wine, stock, sugar, dark soy and sesame oil. Simmer gently for 30 minutes, then add the daikon and simmer for another 20 minutes.
Mix the cornflour in a small bowl with a splash of water. Add the cornflour to the stew and boil for a minute to thicken.
To make the dressing, mix together all the dressing ingredients together in a bowl.
Serve the stew with the dressing drizzled over the top with the spring onions to garnish and boiled rice on the side.