Traditional Beijing Lamb Tripe
Hot Dishes

Traditional Beijing Lamb Tripe

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Traditional Beijing Lamb Tripe

About This Recipe

This succulent Braised Lamb Ribs recipe delivers fall-off-the-bone tenderness with rich, aromatic flavors. Tender lamb ribs are first blanched with ginger, scallions, and spices to remove impurities, then slow-braised to perfection. The magic begins with a fragrant stir-fry of golden onions and fresh cilantro, infusing the dish with depth. A homemade spice blend—featuring peppercorns, fennel, nutmeg, bay leaves, and cloves—lends warmth, while brown sugar balances the savory notes with a hint of sweetness. Chili peppers add a subtle kick, and a mix of soy sauces creates a glossy, caramelized glaze. Simmered low and slow for over an hour, the ribs absorb every layer of flavor, resulting in melt-in-your-mouth meat with a rich, spiced broth. Perfect for cozy dinners, this dish is a celebration of bold, comforting tastes.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • lamb ribs 500g
The aromatics
  • onions 1 medium (约150g)
  • cilantro 20g
  • ginger 20g
  • scallions 2 stalks (约30g)
The sauce & seasonings
  • peppercorns 1 teaspoon
  • bay leaves 2 leaves
  • small fennel 1 teaspoon
  • nutmeg 1/2 teaspoon
  • cloves 2 pieces
  • small chili peppers 2 pieces
  • brown sugar 1 tablespoon

menu_book Directions

1
Step 1
Step 1
Take out the chopped lamb ribs, wash them clean, and soak them in clear water for 1 hour to remove blood.
2
Step 2
Step 2
Add sufficient clear water to the pot, add 1 teaspoon of peppercorns and 2 bay leaves, and 2 slices of ginger and scallions each.
3
Step 3
Step 3
After the water boils, add the lamb ribs, and add 1 tablespoon of cooking wine, then bring to a boil over high heat.
4
Step 4
Step 4
Skim off the foam, remove the lamb ribs, and then turn off the heat, discarding the blanching broth.
5
Step 5
Step 5
Slice the onions, add an appropriate amount of base oil to the pot, and stir-fry the onion slices and cilantro over low heat until the onions turn golden brown and the cilantro becomes soft, then remove them.
6
Step 6
Step 6
Add the lamb ribs and stir-fry to render the fat.
7
Step 7
Step 7
Mix the spices for the spice bag (1 teaspoon of peppercorns + 1 teaspoon of small fennel + 1 nutmeg + 2 bay leaves + 2 cloves), put them into a spice bag, and add to the pot.
8
Step 8
Step 8
Add small chili peppers and slices of ginger and scallions.
9
Step 9
Step 9
Add cooking wine to remove the fishy smell.
10
Step 10
Step 10
Add light soy sauce and dark soy sauce, and stir-fry to color.
11
Step 11
Step 11
Add brown sugar, then add hot water to cover the meat, and bring to a boil over high heat before reducing to low heat, cover the pot, and braise for 1 hour.
12
Step 12
Step 12
Season with salt, continue to cover, and braise for another 30-40 minutes, until the meat is tender and can be taken out of the pot.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!