Steamed Beef Tripe And Tendon In Chu Hou Sauce Recipe

Clean and trim

Rinse the tripe thoroughly under cold running water. Trim away any thick fatty edges. If the tripe has a strong odor, rub lightly with coarse salt and rinse. Cut tripe into 4–5 cm (1.5–2 inch) pieces. Cut tendon into similar-size pieces so they cook and present uniformly.

Blanch to remove impurities

Place a large pot with 2 L water over high heat and bring to a rolling boil. Add the tripe, tendon, 2 slices of ginger and 1 smashed garlic clove. Boil briskly for 5 minutes to release scum. Remove tripe and tendon, discard the blanching water and rinse the pieces under warm water to remove any remaining residue.

Simmer until tender

Return the blanched tripe and tendon to the pot with fresh water (or enough to cover; about 1.5–2 L). Add the remaining ginger slices, remaining garlic, white parts of the 2 green onions (tie into a knot if convenient), star anise and Sichuan peppercorns (if using). Bring to a gentle simmer, reduce heat to low, cover and simmer for 1 to 1.5 hours until tender when pierced with a skewer (tendon will become gelatinous and tripe softened). Check occasionally and top up with hot water if necessary. Season lightly with 1/2 tsp salt near the end of simmering.

Cool and slice

When tender, remove tripe and tendon and let cool enough to handle. Reserve about 200 ml of the simmering liquid (strained) for sauce if you don't use chicken stock. Cut both tripe and tendon into bite-sized strips (about 3–4 cm long) for serving; set aside.

In a small bowl, combine 4 tbs Chu Hou sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp rock sugar and 200 ml chicken stock (or the reserved simmering liquid). Stir to dissolve sugar and mix thoroughly.

Taste the sauce and adjust: it should be savory, slightly sweet and aromatic. Add up to 1/2 tsp more sugar or 1/2 tbs more Chu Hou if you prefer stronger flavor. Add 1 tsp sesame oil and a pinch (1/4 tsp) white pepper. Keep warm.

Make a slurry by mixing 1 tsp cornstarch with 1 tbs cold water until smooth. Set aside.

In a shallow heatproof dim sum plate or small shallow bowl suitable for steaming, arrange the sliced tripe and tendon evenly. Spoon the prepared Chu Hou sauce over the pieces so they are well coated and some sauce pools in the dish.

Place the dish into a preheated steamer (bring steamer water to a vigorous simmer first). Steam over medium-high steam for 8–10 minutes to let flavors meld and reheat the meat thoroughly.

Carefully remove the dish from the steamer. Place the sauce in a small saucepan set over medium heat. Stir and bring to a gentle simmer, then whisk in the cornstarch slurry a little at a time while stirring until sauce slightly thickens to a glossy lacquer that will cling to the tripe and tendon (about 1–2 minutes). Do not over-thicken; it should be pourable but coating.

Pour the thickened Chu Hou sauce back over the steamed tripe and tendon; gently toss or use spoons to coat pieces evenly. If desired, dot with 1 tsp fried shallots or a teaspoon of scallion oil for aroma.

Garnish with chopped green onion tops and cilantro sprigs. Sprinkle a very light pinch of white pepper if desired.

Serve immediately while hot as a dim sum portion. Estimated yield: 3–4 small dim sum portions or 2 generous portions.