Steamed Beef Tripe with Black Bean Sauce 豉汁蒸牛柏葉
A classic Cantonese dim sum dish featuring tender beef tripe steamed with savory fermented black beans, garlic, and ginger. It's a flavorful and aromatic appetizer or side dish.
Hong Kong
Offal
Under 30 min
Nutrition (per serving)
284kcalCalories
28.5gProtein
8.2gCarbs
14.8gFat
0.5gFiber
512mgSodium
Ingredients
- 300g beef tripe (honeycomb tripe), cleaned
- 1.5 tbsp fermented black beans, rinsed and roughly mashed
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 stalks scallions, chopped
- 1 red chili, sliced (optional)
- 2 tbsp cooking oil
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 0.5 tsp sugar
- 1 tbsp cornstarch
- 0.5 tsp baking soda (for tenderizing/cleaning)
- Pinch of white pepper powder
- 2 tbsp water
Steps
- Thoroughly clean the beef tripe by rubbing it with baking soda and salt. Rinse several times under running water until clean. Blanch the tripe in boiling water for 2-3 minutes, then drain and cut into bite-sized pieces.
- Rinse the fermented black beans and lightly mash them. Mince the garlic and ginger. Chop the scallions, separating some for the sauce and some for garnish. Slice the red chili if using.
- In a mixing bowl, combine the mashed fermented black beans, minced garlic, minced ginger, a portion of the chopped scallions, cooking oil, Shaoxing wine, light soy sauce, sugar, cornstarch, white pepper powder, and water. Mix well until a uniform sauce is formed.
- Add the prepared beef tripe to the sauce mixture. Toss well to ensure the tripe is evenly coated with the black bean sauce.
- Transfer the marinated beef tripe to a shallow, heatproof dish. Place the dish into a steamer and steam over high heat for 8-10 minutes, or until the tripe is tender and heated through.
- Remove the steamed beef tripe from the steamer. Garnish with the remaining chopped scallions and sliced red chili (if using). Serve hot.
Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers.
Get EatWhat Free