This Hakka-style dish is an organ meat lover's dream: spicy porcini tripe stir-fried with sour mustard leaves fermented black beans and red peppers.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 YuCanCook | 2019-02-11 16:00:03 |  3,224 Views |
S3Ep05-Stir-fried leaf tripe with spicy sour mustard 酸菜炒牛百葉
Serious eating moments / Shao Z.
Study cuisines from around the world and you’ll find that many tend to rely on fairly consistent bases of aromatic vegetables regardless of the dish. In France this vegetable base is known as mirepoix and includes celery onions and carrots. In Creole cuisine it’s known as the holy trinity: onion celery and green pepper. Italy Spain Germany and other countries and cuisines also have their own variations. So what would the Chinese equivalent of mirepoix or the holy trinity be? The answer largely depends on the region.
We’re looking at two of the most fundamental aromatic bases used in Chinese cuisine: spicy (chili peppers and garlic) and aromatic (ginger scallions and garlic). For this recipe the focus is on the latter group of ginger scallions and garlic which are prevalent in the southern province of Guangdong and more specifically in the famous Cantonese cuisine of that region. Check out our primer here to read more about the basics of this flavor base.
