Lamb Tripe

Lamb Tripe

by Qian Zhuzhu

4.7 (1)







I went out to eat hot pot and ordered a cold belly shredded. It was salty, but I vaguely remember that I had sweet and sour food when I was a kid. The cold dishes from my hometown in the northeast were all sweet and sour, so I bought some lamb belly and did it myself. It is very delicious when made.


Lamb Tripe

1. Lamb tripe is generally cooked. After washing, cut into several pieces, add salt, aniseed, sliced ginger, and green onions to a pot of boiling water and cook for 15 minutes. If you like soft food, cook for 20-30 minutes. minute.

Lamb Tripe recipe

2. Cut the lamb belly into shreds. When cutting, pay attention to the direction of the roll. The cut is curved (as shown in the picture), perpendicular to the texture, so that the taste is good.

Lamb Tripe recipe

3. Shred carrots and onions, mince garlic, and cut coriander into sections; deep-fry the chili oil (I won’t explain how to fry chili oil today).

Lamb Tripe recipe

4. Pour all the ingredients into the basin, mix directly with a spoon (that is, a spoon for hot pot soup, not a spoon), put in all the ingredients mentioned above; if someone likes the flavor of sesame sauce, of course you can put it.

Lamb Tripe recipe


1. Pay attention when cutting the lamb, it is perpendicular to the texture;
2. Put more seasonings, especially salt, sugar, and vinegar. Otherwise, the onion will taste weak when the water comes out, so you should be willing to add seasonings when mixing dishes;
3. Put more chili oil, so that it will have a fragrance, otherwise it will be very weak.


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