Free Chinese Recipes

Ingredients

• 675-900 g (1 1/2-2 lb) beef tripe
• 3-4 slices root ginger
• 15 ml (1 tablespoon) salt
• 2 red chili peppers
• 1 large onion
• 15 ml (1 tablespoon) black beans
• 75 ml (5 tablespoons) transparent pea-starch noodles
• 45 ml (3 tablespoons) lard (use oil if not available)
• 125 ml (1/4 pint) stock
• 45 ml (3 tablespoons) dry sherry
• 45 ml (3 tablespoons) soy sauce
• 1 medium green pepper
• 15 ml (1 tablespoon) hoisin sauce
• 15 ml (1 tablespoon) sesame oil
• 30 ml (2 tablespoons) coriander leaves
• 7 ml (1/2 tablespoon) sugar
• 12 ml (3/4 tablespoon) vinegar (aromatic, if available)

Serve 6

** Free Chinese Recipes **

Method:

1. Boil the tripe in 1 liter (2 pints) water with the ginger and salt for 1 hour. Drain and cut into chopstick-thick longish slivers. Cut the green pepper into similar thin slivers, shred the chili peppers (discarding the pips) and chop the onion into thin slices. Soak the black beans for 30 minutes and the noodles for 10 minutes, and drain.

2. Heat the lard in a heavy saucepan. Add the black beans, onion, green pepper and chili pepper, and stir them in the hot fat for 2 minutes. Add the tripe and turn and stir-fry this together with the other ingredients for 3 minutes over a high heat.

3. Add the noodles, stock, sherry, soy sauce and hoisin sauce. Reduce the heat and leave this to simmer gently, under cover, for the next 45 minutes. Add the sesame oil, half the coriander leaves and the sugar and simmer for a further 5 minutes.

4. Sprinkle this mixture with the remainder of the coriander leaves and the vinegar and serve, accompanied by rice.