Sautéed Beef Tripe with Pickled Radish
Sautéed beef tripe with pickled radish is a savory dish that combines tender, chewy strips of beef tripe (the edible lining of a cow’s stomach) with tangy, crunchy pickled radish.Here’s what it usually involves:Preparation of the tripe: It’s first boiled or simmered until tender, since raw tripe is quite tough. This step also helps remove any strong odor.Pickled radish: Often made from daikon or another firm radish, which has been marinated in vinegar, sugar, and salt to give it a bright, slightly sour crunch.Sautéing: The tripe is stir-fried with aromatics like garlic, ginger, chili, or scallions. The pickled radish is added toward the end to balance the richness of the tripe with acidity and texture.The result is a flavorful and texturally interesting dish—savory, tangy, and a little spicy if chili is added.
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Ingredients
For the tripe
- 1 ½ pounds beef tripe cleaned
- 1 tablespoon rice wine or dry cooking wine
- 2 slices fresh ginger
- 1 scallion (cut into large pieces)
For the stir-fry
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger julienned
- 1 small onion thinly sliced
- 1 small chili sliced, (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon sesame oil
For the pickled radish
- 1 ½ cups daikon radish thin matchsticks or half-moons
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
Clean and simmer the tripe
- Rinse the tripe thoroughly, then blanch it in boiling water for 5 minutes to remove any impurities.
- Drain, rinse, and transfer to a pot with fresh water, wine, ginger slices, and scallion pieces. Simmer gently for 1½ to 2 hours, until the tripe is tender but still has a bit of chew.
- Let it cool slightly, then slice into thin bite-sized strips.
Pickle the radish
- Mix vinegar, sugar, and salt until dissolved.
- Add the radish slices and toss well. Let marinate for at least 30 minutes (or overnight for stronger flavor). Drain before using, reserving a tablespoon of the pickling liquid.
Sauté everything
- Heat oil in a large wok or skillet over medium-high heat.
- Add garlic, ginger, and onion; stir-fry until fragrant.
- Add tripe and toss for 3–4 minutes until heated through and slightly caramelized at the edges.
- Stir in soy sauce, oyster sauce, sugar, and a splash of the reserved pickling liquid.
- Add the pickled radish and toss gently for another 1–2 minutes. Adjust seasoning with salt, pepper, and sesame oil.
Serve
- Transfer to a platter, sprinkle with chopped scallions or cilantro, and drizzle with a hint of chili oil if desired.
- Serve hot with steamed rice or noodles.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 81kcal (4%)Carbohydrates: 14g (5%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 946mg (41%)Potassium: 401mg (11%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 138IU (3%)Vitamin C: 47mg (57%)Calcium: 51mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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