Beef Omasum Tripe 牛百叶

Unlike pre-cooked or blanched tripe commonly found in supermarkets, this beef omasum is completely raw and unprocessed. It must be thoroughly cooked before use — simply rinsing or quick-blanching is not sufficient, as the raw tripe will remain tough and hard to chew if not properly softened in advance.

Preparation Guide

Essential Pre-Cooking Step: Simmering

To achieve the signature crisp-yet-tender texture of omasum tripe, the raw product needs to be simmered first:

1. Thoroughly thaw if frozen, and rinse under cold water.
2. Place in a pot with cold water, ginger, scallions, and a splash of cooking wine.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook for 30–40 minutes, or until the tripe becomes tender but still retains a slight chew.

This step is crucial for making the tripe edible and enjoyable in any dish.

🔥 Hot Pot

After simmering and slicing thinly, omasum tripe is perfect for hot pot. Dip in boiling broth for just a few seconds and it will soak up the flavour while keeping a satisfying bite.

🍳 Stir-Frying

Once pre-cooked and sliced, it can be stir-fried over high heat with chili, garlic, soy sauce, and Sichuan peppercorns. The texture remains slightly crunchy and pairs beautifully with bold seasonings.

🥗 Cold Dishes & Salads

Fully cooked and cooled tripe can also be served as a cold starter. Toss with a dressing of soy sauce, black vinegar, garlic, and chili oil for a refreshing, chewy side dish.