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Szechuan hot pot (tripe recipe from China)


250 grams of beef tripe
100 grams of beef liver
100 grams of beef kidney
100 grams of beef meat
100 grams of beef spinal cord
2 liters of beef broth
2 red bell pepper
2 carrots
200 grams of snow peas
1 spring onion
4 cloves of garlic
1 tablespoon of minced broad bean
1 teaspoon of minced ginger
1 teaspoon of chili
1 teaspoon of Szechuan peppercorn
2 tablespoons of millet wine
1 tablespoon of fermented soya bean
1 tablespoon of fermented glutinous rice sauce
300 grams of butter


Wash and slice the beef tripe, the liver, the kidney and the meat. Cut the spring onion, the garlic, the bell peppers, the carrots, and the snow peas. Sauté in butter the minced broad beans, then add minced ginger, chili, and Szechuan peppercorn, and stir-fry until fragrant. Pour in the beef broth and bring to a boil. Add the millet wine, the fermented soya bean, minced, and the fermented glutinous rice sauce. Adjust with salt before placing the hot pot on the dining table along with the offal, the meat and the vegetables to be boiled in the broth.