Name: Braised Tripe
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces White water cooked tripe; 1 small piece Cinnamon; 2 pcs star anise; 2 pcs Amomum; 4 pcs Bai Kou; 1 pinch pepper; 1 tablespoon salt; 1 tablespoon Sugar; Some Soy sauce; Some Shimizu

Braised Tripe

1. The white water tripe cooked with water and cooking wine is ready, I only used two pieces. If there is more marinade, the seasoning should be increased appropriately;

2. The seasoning is put into the pot and can be adjusted according to the taste, such as garlic, chili, etc.;

3. Pour in the right amount of soy sauce, light soy sauce, and some oyster sauce for more freshness. You can put the chicken essence and MSG according to your taste, I will not put it;

4. Then add some cold water or pour in the old marinade together, and the flavor will be stronger; I poured in the old juice from the last marinated tofu; boil it on low heat for 10 minutes to fully release the aroma;

5. Put the cooked tripe into the pot. It is best to submerge the marinade and simmer for 10 minutes; then turn off the heat and soak for more than two hours. If it can be soaked in the refrigerator overnight, the flavor will be stronger;

6. Take a piece of marinated tripe and cut into wide strips;

7. Then tilt the knife at 45 degrees, cut into wide slices, red and white, which are quite beautiful, put them on the plate, pour a little bit of marinade, eat a slice, mouth full of fragrance!

Tips:
1. The seasoning used in the marinade can be adjusted according to the taste, and the dosage is also arbitrary, but not too small, otherwise it will not be fragrant;
2. Cook the tripe in advance so that it can be boiled in the marinade for a while;
3. The tripe after refrigeration is more refreshing.

Braised Tripe

Ingredients

Braised Tripe

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