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.
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
- In a pot, boil the beef tripe for 30 minutes until tender. Drain and let it cool.
- In a bowl, mix soy sauce, rice vinegar, chili oil, sugar, garlic, ginger, and green onions to make the dressing.
- Slice the cooled beef tripe and toss it in the dressing. Add salt to taste.
- Chill the salad in the refrigerator for at least 30 minutes.
- 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