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Mysteries of the Dim Sum Cart Solved: Recipe for Beef Tripe in XO sauce

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1 pack frozen beef tripe (about 300 g)

½ onion (shredded)


Scalding Aromatics

2 slices ginger

2 sprigs spring onion


Frying Aromatics

2 cloves garlic (sliced)

2 cloves shallot  (sliced)

2 tsps XO sauce

1 tbsp Shaoxing wine  (to be added later)

¾ cup chicken stock



1. De-froze beef tripe. Scald and rinse.

2. Bring water to the boil (there should be enough water to cover the beef tripe). Add scalding aromatics and beef tripe. Cook for 2 hours (until beef tripe is medium-well done). Remove and rinse. Cut into thick strips.

3. Heat 2 tbsps oil in a wok. Stir fry onion until soft. Add frying aromatics (except Shaoxing wine) and then beef tripe. Sizzle with wine. Add seasoning and mix well. Reduce to medium low heat and cook until beef tripe is tender and the sauce thickens. Serve.

[To test the doneness of the tripe, prick it with a chopstick. If the chopstick can pass through, it is tender]

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