Name: Stir-fried Tripe and Bean Sprouts
Yield: Makes 2 servings as a main dish or 4 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 3 tablespoons salt, or as needed; 1 tablespoon sugar; 2 tablespoons rice vinegar; 2 teaspoons cornstarch; 2 teaspoons soy sauce; 2 tablespoons vegetable oil; 3 tablespoons water; 8 ounces beef book tripe; 1 tablespoon minced garlic; 3 tablespoons thinly slivered fresh ginger; 6 to 8 thin rings fresh chile (preferably red), such as Fresno or jalapeño; 4 cups bean sprouts (about 8 ounces); ⅛ teaspoon ground white pepper; ½ teaspoon salt, or to taste; ½ cup coarsely chopped cilantro

Preparation info

Makes
2
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

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