Spicy Red Oil Hundred Leaves

Spicy Red Oil Hundred Leaves

This crispy and spicy beef tripe recipe is a must-try for offal lovers! Tender beef tripe is expertly sliced into a comb-like shape for the perfect texture, then blanched with cooking wine to remove any gaminess. The tripe is quickly chilled in ice water to lock in its satisfying crunch before being tossed in a bold mix of chili oil, vinegar, soy sauce, sugar, and salt for a mouthwatering balance of heat and tang. Finished with fresh coriander for a bright herbal note, this dish delivers an irresistible combination of textures and flavors. The quick blanching and ice bath technique ensures each bite stays wonderfully crisp, while the spicy-sour dressing packs a punch. Perfect as an appetizer or beer snack, this easy yet impressive tripe recipe brings restaurant-quality results to your home kitchen in minutes!

10 Minutes
Medium
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
beef tripe
200g

The aromatics

🧅
coriander
10g

The sauce & seasonings

🧂
cooking wine
1 tbsp
🧂
chili oil
2 tbsp
🧂
vinegar
1 tbsp
🧂
soy sauce
1 tbsp
🧂
sugar
1 tsp

Instructions

1. Step 1

Step 1
Cut the whole piece of beef tripe into two halves from the middle, then cut each half into two pieces from the middle.

2. Step 2

Step 2
Place the tripe as shown, press all the leaves flat and cut them together, resulting in a comb-like shape.

3. Step 3

Step 3
Cut all the beef tripe into strips. The cutting method doesn’t matter, it’s just about the appearance. If you can’t cut it, just chop the tripe into small pieces.

4. Step 4

Step 4
Boil water in a pot, add some cooking wine, and then blanch the tripe for about 30 seconds.

5. Step 5

Step 5
Remove the tripe from the pot, rinse it with cold water, or ice water to ensure a crispy texture.

6. Step 6

Step 6
Remove excess water from the tripe, add chili oil, vinegar, soy sauce, salt, and sugar, and mix well.

7. Step 7

Step 7
Place the tripe on a plate, garnish with coriander, and serve.

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