Beijing Quick - Fried Tripe

Beijing Quick - Fried Tripe is a well - known and popular snack. It was recorded as early as the Qianlong period of the Qing Dynasty and became even more popular in the late Qing Dynasty and the early Republic of China, mostly operated by the Hui ethnic group. It mainly uses the fresh tripe of cattle or sheep as ingredients. It is important to choose fresh tripe from cattle or sheep slaughtered on the same day. The sheep tripe should be firm, large - sized, and with a bulging tripe board. The cattle tripe should be thick, and the small bumps on the honeycomb tripe should stand upright. There is a saying of "thirteen ways to eat Quick - Fried Tripe", with detailed distinctions based on different parts of the "tripe", such as the honeycomb tripe, tip of honeycomb tripe, thick part, and tripe kernel of cattle tripe, and the esophagus, tripe board, inner part of tripe, and omasum of sheep tripe. When making it, first wash the tripe of cattle or sheep, and cut it into specific shapes according to different parts. Cut the collar part of cattle tripe into thin slices, the tripe kernel of sheep tripe into inch - long sections, and the tripe board into strips. Then, bring the water to a boil over high heat and put the tripe into the pot according to different parts, mastering the precise time, such as five seconds for the omasum, seven seconds for the tripe board, etc. The tripe strips are soft when first put into the pot. As soon as they become a bit firm or the tripe kernel changes color, they are cooked. Quickly fish them out and dip them in the seasonings made from chopped coriander, scallions, sesame paste, soy sauce, vinegar, chili oil, etc. Quick - Fried Tripe has a tender texture and a crispy and fragrant taste, with the characteristics of being fresh, clean, fragrant, crispy, and tender. It is also said to have the effect of strengthening the spleen and nourishing the stomach, and is deeply loved by the people of Beijing.