Dim Sum Beef Tripe Stew with Chili Crisp

Featuring:
Rumba Meats® Beef Tripas

10 mins Prep Time
1 hr 10 mins Cook Time
6 Servings

Ingredients

Beef Tripe:

1 package Rumba Meats® Beef Tripe
2 green onions, ends trimmed
1 star anise
1 (1-inch) piece ginger, sliced into thick coins
1 cinnamon stick
1 tablespoon peanut oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
3 cups low sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon dark soy sauce*
1 tablespoon brown sugar
1 tablespoon chili garlic sauce
2 cups peeled, diced daikon radish
1 tablespoon sesame oil

Toppings:

Chopped green onions, cilantro, prepared chili crisp**, and Chinese red peppers (optional)

Recommended sides: jasmine rice, pan fried dumplings, steamed buns or fresh spring rolls

*Dark soy sauce, widely available in the Asian food sections of most grocery stores, adds rich depth of flavor, mild sweetness, and golden caramel color to recipes without the saltiness of traditional soy sauce.

**Chili crisp adds bold craveable crunch, savory umami flavor and a range of mild to spicy heat to Asian recipes. This popular condiment, made with crushed chiles, and crunchy fried shallots and garlic in chili oil, is widely available in grocery stores and Asian markets.

Instructions

Rinse beef tripe under cold running water. Transfer whole tripe pieces to an instant pot with green onions, star anise, ginger, and cinnamon. Add water to cover the tripe. Cook on high pressure with natural release for 45 minutes or until beef tripe is tender and reaches an internal temperature of 160ºF.
Remove tripe pieces and cool. Trim tripe and slice into bite-size strips. Discard cooking stock.
Set instant pot on sauté mode and heat peanut oil. Add garlic and ginger and cook for 1 minute, stirring constantly. Add tripe pieces and cook for 3 minutes, stirring occasionally. Add chicken broth, oyster sauce, dark soy sauce, brown sugar, and garlic chili sauce, stir to blend and bring to a simmer.
Add daikon and sesame oil to simmering stew and cook for 15 minutes or until daikon is tender, stirring occasionally. Keep warm.
Serve dim sum tripe stew in bowls topped with green onions, cilantro, and red peppers. Pair with chili crisp for dipping.
For a dim sum cart-style dinner, accompany tripe stew and chili crisp with additional dim sum dishes such as steamed or pan-fried dumpling, steamed buns, and fresh spring rolls.