Stir-fried Tripe and Bean Sprouts

Preparation info
  • Makes


    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

Although the Hakka and many Chinese eat all parts of the animal, I’ve never been a big fan of most innards. One exception is beef tripe—not any kind, but the kind called book tripe, also known as leaf tripe or bible tripe. This type of tripe, with thin tissues attached to a thicker base, resembles pages in a book. When cooked, it has a pleasant crunchy texture and mild flavor. In this light Stir-fry, Fah Liong deftly combines the tripe with crisp bean sprouts and a tangy-sw