Dim Sum Tripe Stew

• Gluten free

• Meat

  • 2 lbs Honeycomb beef tripe, fresh

• Produce

  • 1 Chinese turnip (about 1.5 pounds, large
  • 5 slices Ginger
  • 2 Green onion

• Condiments

  • 1/4 cup Soy sauce, light
  • 1/4 tsp Soy sauce, dark

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 tbsp Cornstarch
  • 2 tsp Salt
  • 1 Salt
  • 4 Star anise
  • 1 pinch White pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 3 tbsp Shaoxing wine

• Liquids

  • 2 5/8 qt Water

Found on thewoksoflife.com

Description

Ingredients

• 2 lbs fresh honeycomb beef tripe,
• 2 quarts water
• 2 teaspoons salt
• 2 slices ginger, smashed
• 1 scallion, cut into 2-inch pieces and smashed with the cleaver or knife
• 2 tablespoons shaoxing wine
• 1 tablespoon oil
• 3 slices ginger, smashed
• 4 star anise
• 1 large Chinese turnip (about 1.5 pounds), cut into 1½ inch cubes
• 1 tablespoon shaoxing wine
• ¼ cup light soy sauce
• ¼ teaspoon dark soy sauce
• 1 tablespoon light brown sugar
• 2½ cups water
• 1 teaspoon sesame oil
• pinch of white pepper
• salt to taste
• 1 tablespoon cornstarch, mixed into a slurry with 1 tablespoon water
• 1 scallion, chopped

Directions

• Thoroughly rinse the tripe under cold running water. In your wok, add the tripe, water, salt, ginger, scallion, and shaoxing wine. Place it over high heat until the water comes to a boil. Turn off the heat and let it sit for 5 minutes. Remove the tripe from the wok and rinse with cold water. Put in a colander to drain. This step cleans the tripe and makes the flavor a little bit more mild.
• After the tripe has cooled, cut it into 1½ x 2½ inch pieces. In Dim Sum restaurants that serve this dish, this is generally the minimum size because the tripe will shrink further as it cooks. But you can really cut whatever size you prefer.
• Heat a large pot over medium high heat and add the oil, ginger slices, and star anise. Let it cook for about 30 seconds. Turn the heat to high and immediately add the tripe and turnips. Cook, stirring constantly, for about 2 minutes. Add the shaoxing wine and stir another 30 seconds.
• Next, add soy sauces, brown sugar, water, sesame oil and white pepper. Stir until everythings combined. Bring the mixture to a boil and turn it down to a simmer. Cook for 20 minutes, stirring frequently.
• The turnips should be tender by now, you like it softer, then you can certainly cook it a bit longer. Taste for seasoning, and if it needs more salt, then add some now.
• To finish the dish, turn the heat to medium high until the liquid comes to a boil. Stir in the cornstarch slurry and the white parts of the chopped scallions. Mix well for 30 seconds, until thickened slightly. Serve, garnishing with the rest of the scallions.