Braised tripe, a culinary marvel often overlooked, takes center stage in this fiery hot pot recipe. Forget preconceived notions; this isn't your grandma's bland tripe. We're diving into a world of rich, savory flavors, a symphony of textures created by tender braised tripe and the explosive heat of chilies. The aroma alone will transport you to a bustling street food market in Sichuan, promising a warming and intensely satisfying culinary experience perfect for a chilly evening. Imagine the comforting warmth spreading through you with every spicy, flavorful bite.
This recipe elevates humble tripe to a culinary masterpiece, showcasing its surprisingly delicate yet resilient nature. From prepping the tripe to achieving the perfect balance of spice and savoriness, every step is crucial in unlocking its full potential. Ready to embark on this delicious journey? Let's dive into the detailed, step-by-step instructions to create your own unforgettable Braised Tripe with Pepper Hot Pot.
Tools Needed
- Large pot
- Knife
- Chopping board
- Mixing bowls
- Colander
Ingredients
- Pork bones: 500g
- Tripe (stomach)
- Malabar spinach
- Green pepper
- Squash
- Lettuce
- Straw mushrooms
- Ginger
- Garlic
- Onions
- Enoki mushrooms
- Seafood mushrooms
- Squash flowers/buds
- Carrots
- White radishes
- Lotus root
- Salt
- Vinegar
- Flour/cornstarch/tapioca starch
- Seasoning powder: 0.5 tablespoon
- Fried onions: 1 tablespoon
- Fried garlic
- Fish sauce: 1 teaspoon
- Rock sugar: 1.5 tablespoons
- Green onions
- Chili peppers
- Water: 3 liters
Step-by-Step Instructions
Step 1. Prepare the Broth and Tripe
- Wash pork bones thoroughly and blanch in boiling water to remove impurities. Simmer in 3 liters of water with half an onion.
- Remove fat, scrape off slime, and wash thoroughly. Rub with salt and vinegar to remove odors. Rinse well. Mix with flour/starch, knead, and rinse again.
- Boil the tripe in 1.5 liters of water with onion and ginger, seasoning powder for 30-40 minutes until tender. Immediately transfer to cold water to maintain crispness.
- Simmer the pork bone broth for 30 minutes on low heat to extract sweetness and clarify the broth. Skim off foam.
Step 2. Prepare the Vegetables and Seasoning
- Peel and cut lotus root. Prepare mushrooms and soak them in salted water with lemon to preserve whiteness.
- Add carrots and white radishes to the broth and simmer for 15 minutes until softened.
- Add the lotus root to the broth and simmer until soft.
- Season the broth with rock sugar, salt, and seasoning to taste. Adjust water if needed.
- Pound green peppers and mix with fried onions, fried garlic, and fish sauce.
Step 3. Assemble and Finish the Hot Pot
- Cut the tripe into bite-sized pieces and mix with the pounded green pepper mixture.
- Add mushrooms, green onions, ginger, and chili peppers to the broth. Add fried garlic and fried onions.
Step 4. Serve
- Serve the hot pot with noodles.
Read more: Saigon's Famous Fish Hot Pot: A Step-by-Step Guide
Tips
- Simmer the broth on low heat for a clear broth.
- Soak mushrooms in salted water with lemon to keep them white.
- Immediately transfer boiled tripe to cold water to maintain its crispness and whiteness.
Nutrition
- Calories: approximately 600-800
- Fat: 20-30g
- Carbs: 60-80g
- Protein: 40-50g
FAQs
1. Can I use chicken tripe instead of goose tripe?
Yes, chicken tripe is a suitable substitute, though the texture and flavor will be slightly different. Goose tripe tends to be richer and slightly chewier.
2. How can I reduce the spiciness of the hot pot?
Reduce the amount of chili peppers or chili oil used in the recipe. You can also add more broth to dilute the overall spiciness.
This Spicy Goose Tripe Hot Pot is more than just a recipe; it's a culinary adventure that will leave you feeling warm, satisfied, and ready to brave the coldest winter nights. The unique blend of textures and flavors is sure to become a new family favorite. So gather your ingredients, follow the steps, and experience the magic of this truly exceptional dish!