Hello everyone, this is Wang Gang
In this video I'll share with you...
Techniques for processing pork tripe
First of all, prepare a fresh tripe (about 750g)
Pork tripe bought from the market is often turned inside out
It presents better that way, the same for pork intestine
Next step, process the tripe
First, cut the tripe open with scissors
This makes it easier to clean both the interior and exterior of the tripe
Remove the excessive fat content inside the tripe
Different from port intestine, this layer of fat has a smelly odor
So try your best eliminating it
If you cannot tear it off, try scissors
When done, rub the tripe thoroughly with hot water
Rubbing would wash off any unwanted gastric juice on the surface of the tribe
Make sure that you rub with hot water...
Or the fat residual might stick to your hand
People allergic to gastric acid may use gloves
It also protects your hands from the acid
Next, deep cleaning to the tripe
Add a grain of salt, then rub it for 3 minutes
This gives the tripe a primary processing
After 3 minutes, pour in boiling water to rinse it off
Add a generous handful of salt after draining the water
Add some strong liquor to rub the tripe hard for another 5 minutes
This should eliminate all the odor
Add a grain of starch and continue rubbing the tripe
Starch helps to remove the slime as an unwanted product from the preparation process
Note that this step can burn your hands...
Again, if you are allergic to gastric acid or wounded, practice this step with care and caution
After 5 minutes, add boiling water to clean the tripe and set it aside
Next step, prepare the aromatics for boiling the tripe
Slice up a small chunk of ginger
Also slice some scallions, set aside
Add some strong baijiu liquor into the bowl
Next, proceed to boiling the tripe
Add a lot of water into the wok
Add the tripe into the cold water directly, and then boil over high heat
Skim off the scums after it boils
Take the tripe out
Transfer the boiled water to the pressure cooker
If you do not have a pressure cooker, boil the tripe for 40 minutes in a regular pot
Next step: pressure cooking the tripe
Cut the tripe in half
Scrape off the white substances on the "head" of the tripe
It is crucial to clean this place thoroughly to avoid bringing odor into the dish
When done, put the tripe back to the pressure cooker to cook for another 8 minutes
Remember that it takes 8 minutes to achieve the ideal crunchy texture for our dish that is neither too tender nor too chewy
If you prefer the tripe to be chewy, reduce the cooking time to your preference
After 8 minutes, take the tripe out
Last step, cut the tripe into cubes or strips to fit the need of your desired dish
Alright, this is it for my techniques that I want to share with you