shallots/spring onions

 

Szechuan - Main
Pork Tripe in Hot Pepper Sauce with Peanuts

 

Ingredients

  • 625 grms pork tripe
  • 4 spring onions trimmed
  • 6 slices fresh ginger
  • 1 tab white vinegar
  • 75 grms skinned raw peanuts

Sauce:

  • 1 tab sesame oil
  • 1 tab chili oil
  • 2 teas light soya sauce
  • 2 teas Chinese brown vinegar
  • ½ teas salt
  • 1 teas sugar
  • 1 teas Chinese brown peppercorn powder

Method

  • cut tripe into pieces 1 cm square
  • place in a saucepan with half the spring onions and ginger, vinegar and salt and add water to cover.
  • bring to the boil and simmer until tender.
  • drain well.
  • deep fry the peanuts, (or oven roast them)
  • mix sauce ingredients
  • Arrange tripe on serving dish, and add finely shredded remaining ginger and onions
  • pour on sauce and sprinkle with peanuts.
  • toss lightly.


Source: The Cooking of Czechwan and Hunan
. Lansdowne Press


Serving suggestions
Serve with rice

Serves 4.

 

Variations

 

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