Mr. And Mrs. Smith Recipe

Slice and marinate

Trim excess fat from the beef and slice across the grain as thinly as possible (1/8-1/4 inch). If partially frozen it is easier to slice. Rinse pre-cleaned tripe, pat dry and slice to similar thickness. Place the beef and tripe in a bowl and add 1 tsp kosher salt, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine and 1 tbsp cornstarch. Toss until evenly coated and let rest 10–15 minutes while you prepare other components.

If your tripe was not pre-blanched, bring a pot of water to a rolling boil with the ginger slices and green onion whites, then add the tripe and blanch 3–4 minutes. Remove, rinse under cold water, and slice thinly. If tripe was already blanched, simply slice and proceed.

Bring 6 cups of water to a rolling boil in a wide pot. Add the tied green onion whites and a couple of ginger slices to the water to lightly flavor it. Drop the marinated beef slices into the boiling water in batches so they do not clump; cook just until the beef turns uniformly opaque, about 20–30 seconds per batch for thin slices. Remove with a slotted spoon to a large bowl of ice water to stop cooking. Blanch the tripe slices separately for 30–60 seconds if they need additional tenderness, then transfer to the ice bath as well.

Once cooled, drain both beef and tripe thoroughly on paper towels or a clean kitchen towel. Arrange them on a serving platter in overlapping layers or mixed, depending on preference.

Place 4 tbsp chili oil (with sediment), 1 tbsp dark chili flakes, 1 tsp dark soy, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tsp sesame oil, 1/4 tsp ground Sichuan peppercorns (if using) and the minced garlic in a heatproof bowl. Heat 2 tbsp neutral oil until shimmering but not smoking (about 350°F/175°C). Carefully pour the hot oil over the chili mixture — it will sizzle and bloom the aromatics. Stir to combine and taste; adjust salt or sugar as needed. Let sit 2–3 minutes to meld.

Spoon the warm chili oil dressing evenly over the drained beef and tripe so the hot oil slightly warms the proteins and infuses them with flavor. Toss gently to coat, or leave artfully arranged and drizzle the sauce over.

Scatter the chopped cilantro and the white and green parts of the scallions over the top. Sprinkle the coarsely chopped roasted peanuts and optional toasted sesame seeds across the dish for crunch.

Give the platter a final drizzle of any remaining chili oil from the bowl. Serve immediately with lime wedges on the side for diners who want a bright acid finish.

This dish is best served cold or at room temperature as a spicy, textural appetizer or part of a multi-dish meal. Leftovers keep 1–2 days refrigerated, but peanuts will soften over time. Adjust chili oil amount to taste; use more if you like it very spicy and oily, less if you prefer subtle heat.