Braised tripe

In the West, tripe (usually the stomach of ox, but the stomachs of sheep and pigs are sometimes used) is always sold thoroughly cleaned and treated, i. e. ‘dressed’: which means a lot of time saving both in preparation and cooking for you at home.

1 1/2 lb (680 g) tripe
2 tbsp oil
2 slices fresh ginger root
2 spring onions
1 tsp Five Spice powder
3 tbsp Chinese rice wine or sherry
4 tbsp soy sauce
1 tbsp sugar
1 pint (600 ml) good stock or sauce from soy-braised chicken etc.
finely chopped spring onions to garnish


If the tripe has been frozen, make sure it is thoroughly defrosted, then just pat it dry with kitchen paper or towels. Heat the oil in a hot saucepan and lightly brown the tripe on all sides. Add all the ingredients and bring to the boil.

Reduce the heat and simmer gently under cover for about 1 hour, then turn off the heat and leave the tripe to cool in the sauce for 3-4 hours before removing it. The sauce should be strained and can be re-used again and again; it will keep for many weeks if stored in the refrigerator in an airtight container.

Cut the tripe into small, neat slices for serving. Any leftovers should be wrapped airtight and stored in the refrigerator. Leftovers can be served hot if re-heated or cooked with other ingredients.

© Deh-Ta Hsiung and reproduced with his kind permission.