1. Tear off the excess fat on the tripe, put it into the pot, add 1 tablespoon salt and white vinegar, rub it clean, then add 2 tablespoons flour, rub it evenly again, and wash it for later use;
2. Cut the tripe into small pieces, mince the onion, ginger and garlic, and shred the pepper;
3, hot oil from the pot, add ginger and garlic to saute, then add tripe to stir fry quickly, then add chopped pepper to stir fry, add appropriate amount of salt and a little soy sauce, and pour a tablespoon of soy sauce along the pot to stir fry quickly;
4, add a pot of water, simmer for 3 minutes to taste, turn off the fire and add a handful of chopped green onion to taste and stir evenly, then serve.
Why don't the tripe be blanched?
Many people like to blanch the tripe first, thinking that it can remove the fishy smell well, but it is very wrong to do so. The reason for this is the following：
1, tripe is easy to harden. Because the tripe itself has a high collagen content, and its principle is similar to that of pig's trotters, many people like to blanch the tripe once, and then cook it after removing the fishy smell. However, tripe is easier to cook and shape than pig's trotters, so it may be overcooked if you are not careful, and it will be difficult to shape the overcooked tripe, and then it will be too hard to chew whether it is fried or boiled.
2, the tripe is difficult to taste after drowning. Because tripe is easier to shrink and harden after blanching, it will be more difficult to taste after cooking and seasoning. Tripe is not only hard to chew, but also tastes good.
What is the key to making tripe? Is it tender, crisp, hard or fishy? Remember the following 3 tricks!
If you want to cook tripe tender and delicious, you need to remember the following three tricks:
1, three ingredients thoroughly washed tripe. Many people don't know how to clean tripe, so they choose to blanch it. In fact, tripe can be easily cleaned without blanching. Here, everyone should keep in mind the "three-material cleaning method". First, wash the tripe thoroughly with salt and white vinegar. Because the strong acid property of white vinegar effectively softens the tripe, the fishy blood in the subsequent tripe will be easier to clean, and salt is added because the salt is corrosive. It can well destroy the excess oil and fishy water on the surface of tripe, and it is easier to clean. Finally, add two handfuls of flour to rub the tripe, because the flour has good adsorption, and at the same time it can completely absorb the fishy blood softened by the tripe. Finally, the tripe can be thoroughly washed with warm water, and the fishy smell and dirt can be well removed without blanching.
2. Cut the tripe and cook it directly without drowning. As mentioned above, it is easy to harden the tripe by blanching, so it is suggested that when cooking tripe, it is easier to keep the tender and crisp taste by cutting it directly and frying it for seasoning. Tripe is delicious, and it is not easy to be chewy all the time.
3. Boiled tripe needs to be seasoned as soon as possible. Because tripe is not heat-resistant, the longer it is cooked, the easier it will go sour. Therefore, it is necessary to season as soon as possible after the deep-fried belly is fried, so as to avoid the subsequent hard belly without food and wine. This is also very important.