La Jiao Chuang Pao (spicy Beef Tripe Salad)

La Jiao Chuang Pao, also known as Spicy Beef Tripe Salad, is a popular dish in Guizhou Cuisine known for its bold flavors and unique textures. This dish is a perfect combination of spicy, sour, and savory, making it a delightful appetizer or side dish.

La Jiao Chuang Pao (spicy Beef Tripe Salad)

Ingredients

  • 1 lb beef tripe, cleaned and sliced
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp chili oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup green onions, chopped
  • Salt to taste
  • 1/4 cup cilantro, chopped

Instructions

  1. In a pot, boil the beef tripe for 30 minutes until tender. Drain and let it cool.
  2. In a bowl, mix soy sauce, rice vinegar, chili oil, sugar, garlic, ginger, and green onions to make the dressing.
  3. Slice the cooled beef tripe and toss it in the dressing. Add salt to taste.
  4. Chill the salad in the refrigerator for at least 30 minutes.
  5. Sprinkle with chopped cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Pot Bowl Knife Cutting board

Tools

Stove Refrigerator

Serving suggestions

Serve the La Jiao Chuang Pao as an appetizer or side dish for a spicy and refreshing start to your meal.

Tips & tricks

For an extra kick of heat, add more chili oil or fresh chili peppers to the salad.

Cost

$15