Sichuan Spicy Cold Tripe

Step 1

Bring a large pot of water to boil. Add tripe, 2 scallions (whole), and ginger slices.

Step 2

Boil for 45 minutes until tripe is very tender. Test by piercing with a fork—should yield easily.

Step 3

Drain and rinse tripe under cold water. Pat dry with paper towels.

Step 4

Slice cooked tripe into thin strips (about 1/4-inch wide). Transfer to a bowl.

Step 5

Toast Sichuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant.

Step 6

Crush peppercorns coarsely with a mortar and pestle. Set aside.

Step 7

Heat chili oil in the skillet over low heat. Add dried chilies and toast for 30 seconds.

Step 8

Add minced garlic to oil and cook for 20 seconds until fragrant, then remove from heat.

Step 9

Whisk together soy sauce, vinegar, sesame oil, sugar, and crushed Sichuan peppercorns in a bowl.

Step 10

Pour the warm chili oil and garlic mixture into the soy sauce bowl and stir.

Step 11

Pour warm sauce over tripe strips and toss until evenly coated.

Step 12

Let cool to room temperature (about 10 minutes), then refrigerate at least 30 minutes.

Step 13

Slice remaining 2 scallions thinly. Toss with tripe just before serving.

Step 14

Garnish with cilantro or extra scallion greens. Serve cold or at room temperature.