Beef tripe is delicious no matter how it is stewed, fried, or dried
Tripe needs to be blanched, and ginger slices are put in the water and put cold water in the pot
Prepare shallots, ginger, peppercorns, star anise, cinnamon, fragrant leaves, tangerine peel, dried chili peppers, grass fruits
Cooking wine, soy sauce, dry yellow sauce, salt
Stir-fry the spices in a pan to create the flavor, add two spoonfuls of dry yellow sauce and stir-fry to taste
Heat the water in a pressure cooker and add blanched tripe, pour in the sautéed spices, two spoonfuls of light soy sauce, one spoonful of dark soy sauce, and one spoonful of salt and steam pressure for fifteen minutes
Pressed tripe will be thicker
Let the pressed tripe cool, mix it cold or stir-fry it
Personally, I prefer cold mixed tripe, and I think that whether it is beef or tripe beef liver, it is better to mix cold sauce