Stir-Fried Tripe

Name: Stir-Fried Tripe (Chao yang tu ssh)
Cuisine: Chinese
Ingredients: 1 teaspoon chopped garlic; 1 teaspoon baking soda; 1 pound lamb tripe (shredded); ½ cup spring garlic chives; ½ cup shredded bamboo shoots; 1 tablespoon shredded red hot peppers; 1 tablespoon soy sauce; ⅓ teaspoon salt; 1 tablespoon water; 1 tablespoon vinegar; 6 tablespoons oil; ½ teaspoon sesame oil; 1 teaspoon cornstarch

Chao yang tu ssh

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound lamb tripe (shredded)
1 teaspoon baking soda
1 te

Asia
Taiwan
Hunan
Main course

Method

Boil tripe for 1 hour, then remove and shred into strings. Boil again in 6 cups water (add baking soda) for about 1-½ hour until it becomes very soft. Remove and soak in cold water until light, drain dry.
Heat 3 tablespoons oil to stir-fry the tripe strings, add 1 tablespoon soy sauce, stir for only 10 seconds, remove quickly to drain.
Heat another 3