Braised tripe is simple and can be made at home. The marinating time of marinated tripe is a factor, and the key to marinating tripe is how to clean it to remove the fishy smell: the tripe should be torn off after being bought, rinsed with water after being cut into meridians with a horizontal knife, rubbed repeatedly with salt to remove mucus, and then rubbed and washed with flour after the reverse side, so as to fully remove the fishy smell.
Let's share a practical operation of "spiced tripe" to learn how to marinate tripe at home:
Family practice of spiced tripe-Features: sweet and salty, soft and refreshing, and simple!
Material tripe 1 piece
Halogen material
2 star anise, 2 tsaoko, clove10g, cinnamon10g, kaempferia galangal10g, 20g of Amomum villosum, 20g of Radix Rehmanniae Preparata, 20g of licorice, 20g of dried tangerine peel, 20g of pepper,
seasoning
Onion 1 root, 20g of ginger, 2 red peppers, 200ml of soy sauce, 30g of rock sugar and 20g of spicy bean paste.
-Start making--
Step 1: Material treatment: the tripe is thoroughly cleaned and scalded in boiling water to remove the fishy smell; Slice onion and ginger;
-Tip: The tripe should be stripped of fascia, cut into meridians with a horizontal knife, rinsed with water, rubbed repeatedly with salt to remove mucus, and then rubbed with flour after the reverse side, so as to fully remove the fishy smell.
Step 2: making marinade: heat two tablespoons of oil in the pot, add spicy bean paste and stir-fry until fragrant; Add 2000 ml of water, add marinade bag, crystal sugar and soy sauce to boil, and turn to low heat for 20 minutes;
-Tip: Put all the marinades into marinade bags in advance and tie them tightly to prevent the marinades from scattering into the marinade.
Step 3: marinate operation: add onion, ginger and pepper into the marinade, add scalded tripe, boil over high fire, marinate over low fire for 90 minutes, turn off the fire, fish out, cool and slice and plate.
Sweet, salty and spicy, soft and refreshing, and simple, spiced tripe is made!