Chinese-style tripe stew

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Chinese-style tripe stew

  • 600g/1lb 5oz beef tripe, cut into cubes
  • oil, for cooking
  • 6 star anise
  • 5 garlic cloves, thinly sliced
  • 1 thumb-sized piece ginger, thinly sliced
  • 2 tsp Sichuan peppercorns
  • 30ml/1fl oz light soy sauce
  • 2 tbsp Shaoxing wine
  • 500ml/18fl oz beef or chicken stock
  • 1 tbsp brown sugar
  • splash dark soy sauce
  • splash sesame oil
  • ½ daikon, peeled and finely chopped
  • 1 tbsp cornflour

For the dressing

  • 3 tbsp crispy chilli oil
  • 1 tsp caster sugar
  • 1 tsp sesame oil
  • 2 tsp rice wine vinegar

To serve

  • 4 spring onions, thinly sliced, to garnish
  • boiled rice
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