Sauerkraut and tripe

Overview

I tried this sauerkraut and beef tripe dish at a private restaurant a few days ago. It tasted sour and spicy, and instantly appetizing. I thought it was especially suitable for summer. I tried making it for my children because they wanted to eat it. Unexpectedly, the whole family rated it very highly!

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• chives
• cooking wine
• ginger
• huangtan pickled cabbage
• pickled pepper
• rice pepper
• soybean sprouts
• tripe
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Cut one rice pepper and 10 pickled peppers into sections. Peel and slice the ginger and place in a small bowl for later use

   

2. 2 Wash the soybean sprouts and put them aside. Pour oil into the pot and add ginger. Add the washed bean sprouts and stir-fry for a while. Add a teaspoon of salt. Stir-fry until the bean sprouts become soft. Turn off the heat and put on a plate. Set aside.

   

3. 3 Slice the tripe diagonally and put it into a dish for later use. Boil a little water in the pot, then add a little ginger and cooking wine. Put the tripe in the dish into the water and cook for two to three minutes and take it out.

   

4. 4 Take out two pieces of sauerkraut, wash them two or three times with water, squeeze out the water and cut them into sections. Normally, they are cut into shreds. Our family likes to eat larger pieces, so we cut them into sections. The specific amount depends on everyone's taste. If you like it to be more sour, add more.

   

5. 5 After the hotpot is heated, add cooking oil, fry a small handful of Sichuan peppercorns to get out the Sichuan peppercorn oil, and then remove the Sichuan peppercorns.

   

6. 6 Add the previously prepared rice pepper, pickled pepper and ginger slices and stir-fry until fragrant

   

7. 7 Pour in the prepared sauerkraut and stir-fry for two minutes

   

8. 8 Add the tripe and stir-fry together until milky white juice comes out, add two teaspoons of salt, and then pour some of the pickled pepper juice from the pickled pepper bottle into the pot. The sauerkraut tripe made in this way is more delicious.

   

9. 9 Add the bean sprouts that have been fried beforehand and stir-fry for two to three minutes

   

10. 10 Add two large bowls of cold water to cover all the ingredients, then cover the pot and bring to a boil, then turn to medium heat and simmer for about fifteen minutes. Adjust the flavor and add a little chicken essence and it's ready to serve! Because sauerkraut itself has a salty taste, add salt according to your own taste. Do not add a lot at once. The more the soup is cooked, the more flavorful it will be.

    

11. 11 Plate and garnish with green onions and serve!