Griddle Lamb Tripe

Ingredients:

1000 grams of Lamb Tripe. 25 grams of red pepper. 50 grams of vegetable oil, 10 grams of refined salt, 5 grams of MSG, 20 grams of cooking wine, 10 grams of white vinegar, 20 grams of bean paste, 10 grams of hot sauce, 5 grams of thirteen-spice powder, 1 gram of pepper, 10 grams of ginger, 5 grams of green onion, red oil 10 grams, 2 grams of sesame oil, 1000 fresh soup

Method

Scrape and wash the sheep tripe, rub it repeatedly with refined salt and white vinegar, rinse it, and cook it in a cold water pot until it is raw. , cut into shreds and set aside, remove stems and seeds from red pepper, cut into hob pieces, slice ginger, cut green onion into sections, put the pot on high heat, add vegetable oil, add ginger slices and stir-fry until fragrant, then add sheep tripe and stir-fry until fragrant Let it bubble, add bean paste and chili sauce, stir out the red oil, add cooking wine, add refined salt, monosodium glutamate, thirteen-spice powder, fresh soup, simmer over low heat, turn to high heat to thicken the soup, add red pepper cubes, and pour Add red oil, sprinkle with pepper, put it in a dry pot, drizzle with sesame oil and sprinkle with green onions.

Farm-style lamb tripe

Ingredients: 500 grams of fresh lamb tripe, 400 grams of mustard mustard, about 50 grams of frozen tofu, 30 grams of bell pepper, and 2 lettuce leaves.

Seasoning: 6 grams of salt, 5 grams of cooking wine, 5 grams of MSG, 5 grams of fresh soy sauce, 250 grams of stock, 5 grams of water starch.

Method:

Put 1 gram of salt and 5 grams of cooking wine into the water and bring to a boil. Pour the clean sheep tripe into the boiling water for 30 seconds to remove the fishy smell. Take it out and put it into a bowl for later use. Blanch the mustard mustard and frozen tofu together in boiling water for 20 seconds, remove and put into a clean pot, add broth, salt, MSG, and soy sauce, simmer over low heat for about 5 minutes, remove from the pot and put into a bowl with the lamb tripe. Steam over medium heat for 30 minutes, turn it into a plate lined with lettuce leaves, thicken the sauce with starch and pour it over the lamb tripe, and place bell peppers around it.

Stewed Lamb Tripe with Sauerkraut

Ingredients

Cooked Lamb Tripe · 400 g sauerkraut · 300 g green onion · 1 root. Ginger · 1 small piece of garlic · 8 cloves

Seasoning

Edible oil · 30 g sesame oil · 2 tsp cooking wine · tbsp pepper · 2 tsp refined salt · 2 tsp MSG · tsp

Cut the lamb tripe into shreds, put it into boiling water for a while, drain and drain; cut the sauerkraut into shreds; wash and mince the onions and garlic; wash and slice the ginger. Heat the cooking oil and put in Stir-fry onions, ginger, garlic, lamb tripe and sauerkraut until fragrant, add cooking wine, add a large bowl of water, bring to a boil, add MSG, salt and pepper and cook for a while, then pour in sesame oil.

Sheep tripe in clear soup

Ingredients: 500 grams of lamb tripe

Accessories: 15 grams of coriander

Seasoning: green onions, ginger, garlic, Appropriate amounts of salt, pepper, monosodium glutamate, and sesame oil

Recipes from the World

Wash and process fresh sheep tripe, add water, then add chives, ginger, garlic, etc. Cook until tender, take out and cut into small pieces, then put it into the clear soup, add some ginger, chives, garlic, refined salt, pepper, MSG, etc., after it is cooked over high heat, add an appropriate amount of coriander, scoop it out, and pour some sesame oil on it. .

Stir-fried lamb tripe

Main ingredients

1000 grams of lamb tripe and 50 grams of cooked winter bamboo shoots.

Seasoning

4 green onions, refined salt, balsamic vinegar, sugar, minced garlic, dry starch, wet starch, pepper, monosodium glutamate, a little edible alkali, 100 grams of peanut oil

Method

Scrape off the oily film of sheep tripe, wash it, put it into a hot water pot at 70℃ for a while to remove the blood and smell, scrape off the black film and soak it in alkaline water for 1 hour. , then put it into the pot together with the alkaline water and cook it thoroughly, then rinse it in clean water for 1 hour (the water should be flowing) until the alkaline smell is gone. Cut into 5 x 3 cm pieces. Cut each piece through three times along the length (continuously at both ends) to form a wheat flower shape. Cut the winter bamboo shoots into 3×1 cm strips, cut the green onion into corresponding sections, and mix refined salt, balsamic vinegar, white sugar, pepper, monosodium glutamate, and wet starch into a marinade. Set aside. Put the pot on a high heat, add peanut oil and heat it to 90% heat. Roll the wheat flower tripe and dry starch into the pot together with the winter bamboo shoot strips and sauté for a few minutes. Drain the oil. Return the pot to high heat, add minced garlic, green onions, marinade and the mutton tripe in the pot, stir it a few times and serve.