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Fuqi feipian (tripe recipe from China) back | home | print

Fuqi feipian (tripe recipe from China)


1 pound of tripe
1/2 pound of beef heart
1/2 pound of beef lungs
1 pound of fresh beef
1 pound of Chinese gravy
6 teaspoon of Sichuan peppercorn
2 aniseeds
1 stick of cinnamon
8 tablespoons of salt
2 cups of white wine
5 ounces of chili oil
5 ounces of soy sauce


Cut beef and beef offal into chunks. Place it into a big pot and add water just enough to cover. Bring to a boil and continue to cook removing any froth. Discard broth. Add the Chinese gravy, half of the Sichuan peppercorns, the aniseeds, the cinnamon, the white wine, and salt. Cover with water. Bring back to boil and let it boil on high flame for half an hour, then simmer for about one and a half hour at low heat until tripe is tender. Remove all meat with strainer and let it cool, then cut it into very thin slices. Mix the sauce left in the pot with chili oil, soy sauce and the remaining Sichuan peppercorns ground to a powder, and heat it. Once hot pour it on the sliced tripe and meat, making sure each slice is well coated, then serve the dish garnished with chopped roasted peanut, sesame seeds powder and coriander.