Hi everyone, today I am going to show you how to make ginger stir fried pork tripe.
This dish also comes from Solitary Gourmet, kudoku no gurume, the Japanese TV series about Japanese cuisines. In this episode, Goro ordered stir-fried pork tripe with baby ginger, which is a kind of tender ginger. I don’t have access to that, so I am using regular ginger in my recipe.
First, clean the pork tripe.
Tripe is an edible offal, so it does have an offal smell.
So we use salt, shaoxing wine and plain flour to rub them.
Get the tripe inside out, and thoroughly rub both sides with flour. Flour helps us to get rid of dirty stuff inside the tripe.
Wash under running water.
Make sure you have rinsed the pork tripe until they are very clean.
Let them dry and then get the inside part out, you can see there are a lot of white fat attached to it.
Make sure you clean those as well, or they will smell and become oily. Trim them off with a small knife.
Put the clean tripes in a stew pot, add in a piece of pressed ginger and spring onion, some shaoxing wine, and then water. Make sure pork tripe are submerged under water.
Bring it to a boil and turn down the heat to low, and braise for about an hour.
After an hour, pierce through the tripes with a chopstick. If you can easily get through, it's done.
Remove them from the pot, and let them sit to cool.
Use a grater to grind ginger. Or you can use a knife, but make sure to chop ginger into very fine pieces.
So that they won't be grainy in the dish.
So we grind half of this ginger into fine pieces, and then shred the other half.
Cut the white part of spring onion diagonally.
Let's cut the pork tripe, and it’s cooled now. Lay it flat first.
Now you can see the tissues are growing lengthwise.
So we cut them crosswise to give the tripe a tender texture.
So cut them from this direction and pay attention to the thickness.
Now the preparation is done. Heat oil in the pan.
Add in ginger slices, give it a stir until fragrant.
Cook over low to medium heat, not too hot.
Add in a star anise.
Stir thoroughly until all the flavor comes out.
When the ginger slices are slightly browned on the edge, add in grind ginger.
Give it a stir.
Add in pork tripe.
Stir quickly after pork tripe is in.
Add in shaoxing wine.
Salt, and rice vinegar.
Followed by some sugar. And keep cooking like so.
Add in spring onion stem slices.
Stir until fragrant, pour in some hot water, about 1/2 cup will be enough.
Keep cooking to help pork tripe absorb flavors.
Cook for about 30s to a minutes.
Prepare starch water now, but not too thick.
Just enough to make the sauce a little bit thicker.
Give it a taste and adjust if needed.
Before you turn off the heat, add in a little rice vinegar, white pepper and few drops of sesame oil.
Turn off the heat immediately and mix well. Now it's ready to serve.
The pork tripe is tender but still with a bite after an hour of braising .
Plus, we have added a lot of ginger, so it smells really well.
Not to mention a little acidity and aroma from vinegar, which gives the dish a very appetizing flavor.
I hope you like this ginger stir fried pork tripe, and thanks for watching.