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Recettes
Beef Omasum Tripe with Fermented Black Beans

Recipe

Beef Omasum Tripe with Fermented Black Beans

10 min prep

25 min cooking

Serves 4

Difficulty 1/5

This is a popular dim sum dish that looks enticing with the contrast of the chilies, black beans and green onions against the white frilly tripe. Serve as part of a multicourse Chinese meal with an assortment of dim sum or with a vegetable dish and rice.

Ingredients

1 lb (500 g) Beef Omasum Tripe 1 tbsp (15 mL) white vinegar 2 tsp (10 mL) salt 3 cloves garlic, minced 1-inch (2.5 cm) piece gingerroot, minced 1 to 2 Thai chili peppers, thinly sliced (or to taste, see Tip) 1 tbsp (15 mL) fermented black beans, rinsed, drained and coarsely chopped 1 tsp (5 mL) chicken bouillon powder ½ tsp (2 mL) EACH granulated sugar and toasted sesame oil 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) cornstarch mixed with ¼ cup (60 mL) cold water 2 green onions, cut into 1-inch (2.5 cm) lengths

Directions

1. Place omasum in a large pot and add water to cover by at least 4 inches (10 cm); add vinegar and salt. Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse well under cold, running water. Clean and dry the pot. 2. Place omasum on a cutting board with the flaps running vertically. Cut lengthwise in between the flaps into 3- to 4-inch (8 to 10 cm) pieces, cut crosswise into ¼-inch (5 mm) slices. Set aside. 3. Heat a wok or large, heavy skillet over high heat; add oil, swirling to coat. Add garlic, gingerroot, chili peppers to your taste and black beans; cook, stirring, for about 30 seconds, until fragrant. Add omasum and stir-fry for about 90 seconds or until evenly coated. Stir in bouillon, sugar, sesame oil and soy sauce. Stir cornstarch mixture and drizzle it into wok, stirring constantly. Cook, stirring, for about 90 seconds or until sauce is thickened and glossy. Stir in green onions and serve immediately.

Tip

For a milder taste, use just 1 Thai chili pepper and for a hotter dish, use 2 or more to your taste. If you’re not a fan of heat, reduce the chili pepper to one half or leave it out.

Cuts Used in This Recipe

Beef Omasum Tripe with Fermented Black Beans

Les abats et sous-produits comestibles

Feuilleté (Omasum)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.