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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Prep Time 25

Cook Time 2 10

Total Time 2 35

Course Appetizer, Dinner, Main Course

Cuisine Asian, Chinese, International

Servings servings

Calories 81 kcal

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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

Garnish

scallions chopped or cilantro, (optional)
chili oil or sesame seeds, (optional)

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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.

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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.

Keyword beef, comfort food, sautéed, spicy

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