Name: Tripe in Red Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cooked tripe; Some Red oil; Some salt; Some Millet pepper; Some garlic; Some Flavor fresh; Some Vinegar; Some Peppercorns; Some onion; Some parsley; Some Cooking Wine; Some Sugar

Tripe in Red Oil

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I bought a tripe during the Chinese New Year, and there is half of it left. I always fry and eat it. I want to change the way during the Lantern Festival. My husband said cold salad. Although the cold salad is delicious, I can’t eat it. My stomach is not good. After eating some spicy and irritating and cold dishes, my stomach has been bloated for a few days, and I have been drinking millet porridge to nourish my stomach. Those cold dishes really dare not eat anymore. Since my husband wants to eat, let's do it. After all, it's a holiday, so let's cook a few dishes.
This dish is available in halal restaurants here. It usually has cold tripe and lamb tripe. The favorite side dishes are coriander and shredded onion. The taste is spicy and the red oil is very much. This It is also the characteristic of Xinjiang people's cooking.

Tripe is the stomach of the cow. It contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of replenishing the spleen and stomach, nourishing qi and blood, replenishing deficiency and essence, diminishing thirst, and wind dizziness. It is suitable for people who suffer from deficiency, lack of qi and blood, malnutrition, and weak spleen and stomach after illness. "

Tripe in Red Oil

1. Ingredients: Cooked tripe, garlic, millet, pepper, cooking wine, onion, vinegar, salt, red oil, peppercorns, pepper, white sugar, sesame oil, fresh flavor

2. Cook the cooked tripe with boiling water and cooking wine for about 10 minutes, pick it up, and drain the water

3. Shred

4. Mashed garlic

5. Cut millet pepper into rings, mince coriander, and shred onion

6. Use vinegar, sesame oil, red oil, garlic mash, salt, pepper, and flavor-grade fresh white sugar to make a juice

7. Pour on the tripe and mix well

8. Use hot oil to exfoliate the scent of peppercorns

9. Pour the chopped onion, coriander, millet pepper, and pepper oil into the tripe and mix well.

Tips:
For the cold tripe, the tripe must be cooked thoroughly before it can be served cold

The inner membrane of the tripe must be cleaned

The thinner the tripe, the better

If you like to eat chili, you can add more red oil