Homemade Chili Oil and Braised Beef Tripe Platter

Steps

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1. 1
   Grind the Sichuan pepper into powder. If you don't have a food processor, ask a Chinese herbal shop to grind it for you.
   ≈0:49
2. 2
   Mix all the chili powders, Sichuan pepper powder, and white pepper in a deep bowl. Arrange the cardamom and star anise to help release their aromas.
   ≈0:56
3. 3
   Halve the garlic bulbs and arrange them. Place the garlic, cardamom, star anise, and cloves into a small pot.
   ≈1:22
4. 4
   Add about 350ml of rice bran or canola oil and slowly heat on medium-low heat to approximately 170°C (or until the garlic turns golden on the surface).
   ≈1:33
5. 5
   Pour the hot oil into the bowl with the spice mixture, starting with about half, and stir quickly until the oil cools and stops bubbling.
   ≈2:16
6. 6
   Add brown sugar, salt, and sesame seeds, stir gently. Pour in the remaining hot oil and spices. Leave the garlic to soak until the next day before removing.
   ≈2:32
7. 7
   Cover the chili oil and let it sit for a day to allow the flavors to fully blend.
   ≈3:01
8. 8
   Boil water with ginger slices, green onion pieces, Sichuan peppercorns, black peppercorns, and rice wine on medium heat.
   ≈3:10
9. 9
   Scrub the beef tripe clean with salt, flip it over, and use scissors to clean out any excess fat and debris from the inside.
   ≈3:24
10. 10
    Cut the beef tripe in half to ensure even browning and cooking.
    ≈3:47
11. 11
    Blanch the prepared beef tripe in boiling water for 2-3 minutes to remove any gamey odors, then remove and let cool.
    ≈4:04
12. 12
    Prepare the spices for braising: Sichuan peppercorns, white peppercorns, fennel seeds, cinnamon stick, coriander seeds, aged tangerine peel, cardamom, star anise, cloves, and bay leaf.
    ≈4:32
13. 13
    Cut the mature ginger into large chunks and smash them, then smash the cardamom. Cut the aged tangerine peel into small pieces with scissors.
    ≈5:13
14. 14
    Add about 1800ml of cold water to a pressure cooker. Place the blanched beef tripe in the pot with the outer side facing down for a better appearance.
    ≈5:27
15. 15
    Add all the spices, mature ginger, green onion pieces, salt, sugar, about 50ml soy sauce, 100ml Shaoxing wine, and a red chili pepper to the pot.
    ≈5:43
16. 16
    Stir and cover the pressure cooker, bring to boiling on medium heat. Once the pressure valve begins to rock, time for 3 minutes (or up to 4.5 minutes for more tender tripe).
    ≈6:22
17. 17
    Turn off heat and allow natural pressure release for about 30 minutes. Use chopsticks to gently release any remaining pressure by moving the valve to the side. Open the lid once the pressure indicator has completely dropped.
    ≈6:42
18. 18
    Remove the beef tripe and let it cool. If you don't have a pressure cooker, use a regular pot for braising, which takes about 1 hour 20 minutes.
    ≈6:59
19. 19
    Strain the braising liquid. You may reserve it for re-braising or blanching to add more flavor to the tripe.
    ≈7:18
20. 20
    Cut the cooled beef tripe into appropriate pieces, all at once for convenience when serving.
    ≈7:35
21. 21
    Blanch the sliced beef tripe in the reserved braising liquid for 2-3 minutes to soften the texture and enhance the flavor.
    ≈7:51
22. 22
    Mix and combine the blanched beef tripe with the pre-cooked beef shank.
    ≈8:08
23. 23
    Arrange on a plate, drizzle with the homemade chili oil, garnish with green onion flowers, and serve with tomato beef broth.
    ≈8:17