Cold Hairy Tripe

Overview

When it comes to hairy tripe, many people from out of town think it is a must-have for hot pot. Roll it several times in the boiling red oil, then take it out and dip it in the oil base. The crispy and tender texture will instantly fill your mouth. It must be a regret in life to come to Chongqing and Sichuan without eating Maodu hotpot. There are countless hotpot restaurants on the streets of Chongqing. Whether it’s the freezing cold winter or the scorching summer heat, it’s not a problem to invite family and friends to sit around the fire and eat steaming hot pot while dripping with sweat. The joy therein is beyond words. According to legend, the Tibetan people in eastern and western Sichuan slaughtered cattle and sheep without eating the organs (mostly hairy tripes) and threw them into the river. The workers who worked hard at the riverside docks and the poor people who had no food and clothing picked up the organs, set up a pot on the riverside, sprinkled a handful of chili and pepper noodles, and swallowed them whole before they were cooked to solve the problem of food and clothing. Later, this way of eating spread to the world and was accepted by everyone, and gradually evolved into today's hairy tripe hot pot. So good food is among the people. The smart and hard-working working people create delicious food and the true meaning of life in their simple life. The tripe can be cooked on its own or used for stir-fry. Shabu-shabu-shabu-shabu is one of the most classic and popular ways of eating. Put the tripe into the pot and blanch it in boiling red oil for 5-6 seconds before taking it out of the pot. Regarding how to eat good tripe, in addition to the freshness of the raw materials, it is also important to pay attention to the consumption. The time of blanching is the best proof to examine whether eating tripe is professional or not. The time is neither long nor short, just right. One second longer and it’s older, one second less and it’s less crispy and tender. Today I am not going to share Maodu Hotpot with you, because eating hotpot requires atmosphere and environment. Considering everyone’s desire for hairy tripe, we specially made a cold version of hairy tripe. Although it doesn’t have the hot oily feeling of hot pot tripe, this freshness still captures the attention of many people. At least in far away places, you can taste the crispness and tenderness of hairy tripe. While eating hairy tripe, you can imagine that you might be able to eat authentic hairy tripe hot pot around the pot.

Tags

• cold dishes
• side dishes
• home cooking
• sichuan cuisine
• coriander
• hairy belly
• millet spicy
• onions
• red oil
• sichuan pepper oil
• vinegar
• garlic
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Cut the tripe into evenly sized pieces; cut the onion into cubes; cut the spicy millet into sections and chop the coriander; mince the garlic and set aside

   

3. 3 Heat the Sichuan peppercorn oil and pour it on the minced garlic to make minced garlic and Sichuan peppercorn oil for later use

   

4. 4 Pour water into the pot. When the water boils, add the cut tripe, blanch it quickly for 5-6 seconds, drain and set aside

   

5. 5 Put the onion on the bottom, mix the garlic pepper oil, vinegar, millet chili, salt and red oil to make a sauce, pour it on the prepared tripe, sprinkle with chopped coriander and serve