Stir-Fried Honeycomb Tripe

Ingredients

1. 7 oz honeycomb tripe, cleaned
2. 1 green bell pepper
3. 1 small section carrot
4. 1 onion
5. 1 red chili pepper
6. 1 slice fresh ginger
7. 1 garlic clove
8. Neutral cooking oil, as needed
9. 1 tablespoon light soy sauce
10. A pinch of sugar
11. 1 teaspoon salt, or to taste
12. Shaoxing wine or Chinese yellow wine, as needed

Instructions

1. Blanch the honeycomb tripe, then simmer it for about 30 minutes with a splash of Shaoxing wine to soften it and reduce any strong aroma.
2. Drain the cooked tripe and slice it into thin strips.
3. Heat oil in a wok or skillet. Add the ginger, garlic, and red chili, then stir-fry briefly until fragrant.
4. Add the sliced tripe and toss over medium-high heat. Stir in the shredded carrot and keep frying so the vegetables begin to soften.
5. Add the sliced onion and season with light soy sauce. Stir-fry until the onion starts to turn tender but still has a little bite.
6. Season with salt and toss everything evenly.
7. Add the green bell pepper near the end. Stir-fry until just cooked, then add a small pinch of sugar to balance the flavor.
8. Transfer to a plate and serve hot with steamed rice.

Cooking Tips

1. Use pre-cleaned honeycomb tripe if possible to save preparation time.
2. Do not add the green pepper too early, or it will lose its fresh color and crisp texture.
3. For a spicier version, add extra fresh chili or a spoonful of chili oil near the end.