The origin of this dish is Cantonese as it uses a great amount of the soy sauce and you can easily order this dish in any Hong Kong eateries, which is usually cooked together with the beef tendon. After 2 hours of cooking, the texture will soften but retaining the chewiness of the tripe and the dried orange peel is very important as it rid the lingering smell of the tripe. I made a vinegared chilli dip to go along with the dish, which complements it very well and if hot fiery chillis is not your choice, try grated ginger with vinegar. I heat up the vinegar in the microwave before pouring it over the chilli as it brings out the spiciness of the chilli.
3 lbs beef tripe, cleaned with salt and boiled for 30 mins
5 cloves of garlic pulp, leave unsliced
2 large knob ginger, sliced (about 1/2 cup)
5 Star Anise
3/4 cup dried Tangerine peel
2 tsp Chinese 5 Spice powder
2/3 cup soy sauce
2/3 cup dark soy sauce
3 cups water
2 tbsp sugar
1)Heat 1 tbsp of cooking oil in a cooking pot. Pan fry the garlic and ginger for 1 min.
2)Add in the tangerine peel, star anise and 5 spice powder. Stir to mix and let sit for 2 mins.
3)Add in the beef tripe pieces and coat with the spices. Close the lid and let sit for 5 mins.
4)Pour in both types of soy sauce and add water. Turn up the heat to boiling.
5)Add in the sugar and stir to combine. Turn down the heat to medium and let simmer for 2 hours. Check every 25 mins and turn the tripe upside down every time to get an even cooking and coating of the soy sauce.
6)After 2 hours, remove and cut with kitchen sears and taste. If it is chewy but easy to bite into, it is ready. If not, continue to simmer for another 20 mins. Cut into small strips with the kitchen shears.
7)For the vinegared chilli dipping sauce : take 2 or 3 red small chilli pepper and slice into small chunks. Heat 3 tbsp of vinegar and pour over the chillis. Serve with the beef tripe.
Serves: 5 persons