Beijing Stir-Fried Tripe (Bao Du)

Ingredients

• Beef tripe 500g, cleaned
• Cucumber 1, julienned
• Garlic 3 cloves, minced
• Ginger 3 slices
• Sichuan peppercorns 1 teaspoon
• Dried chili peppers 5
• Soy sauce 2 tablespoons
• Chinkiang vinegar 1 tablespoon
• Sesame oil 1 tablespoon
• Cilantro for garnish

Cooking Steps

1. 1. Clean the beef tripe thoroughly and boil in water with ginger and cooking wine for about 40 minutes until tender.
2. 2. Remove the tripe and let it cool slightly, then cut into thin strips about 5cm long.
3. 3. Blanch the tripe strips briefly in boiling water for 2 minutes, then drain and set aside.
4. 4. Heat oil in a wok over high heat, add Sichuan peppercorns and dried chilies until fragrant.
5. 5. Add garlic and ginger, stir-fry for 30 seconds until aromatic.
6. 6. Add the tripe strips and stir-fry vigorously for 2 minutes.
7. 7. Season with soy sauce and Chinkiang vinegar, toss well to coat evenly.
8. 8. Add the julienned cucumber and stir-fry for another minute.
9. 9. Drizzle with sesame oil, garnish with cilantro, and serve immediately.

Cultural Tips

Bao Du (stir-fried tripe) is a legendary Beijing street food and restaurant favorite. It is known for its unique crunchy yet tender texture, achieved through precise blanching. This dish exemplifies Beijing's culinary philosophy of transforming humble ingredients into extraordinary delicacies through masterful technique.