Dim Sum (Ginger Scallion Tripe) is a classic Cantonese dim sum dish made from tripe stewed with ginger, scallions, and garlic. In China, tripe dishes are considered winter comfort foods, as the collagen-rich tripe is warming and nourishing. Dim sum is a Chinese tradition centered around small savory or sweet snacks, usually served alongside tea for breakfast or lunch. For many dim sum lovers, ginger scallion tripe is a favorite for its chewy yet tender texture and satisfying umami depth. The pungent garlic, ginger and scallions cut through the rich tripe, making each bite craveable. Join us to learn how to cook Dim Sum right away.
Why Do People Like Dim Sum (Ginger Scallion Tripe)?
There are a few reasons why some people enjoy eating dim sum dishes like ginger scallion tripe:
- Texture – Tripe has a unique chewy, springy texture that some find appealing. The ginger and scallions add crunchy contrasts.
- Flavor – The tripe itself has a mild flavor, so it takes on the taste of surrounding ingredients. The ginger and scallions give it a nice savory, gingery flavor. Some enjoy the blend of seasonings.
- Cultural significance – In Cantonese dim sum culture, offal dishes like tripe are prized for their unique textures and as a sign of prestige. Eating them is a cultural experience.
- Curiosity – Those who have never tried it before may be curious about the unique taste and texture of tripe. It’s an adventurous food item.
- Health perceptions – Organ meats like tripe are perceived by some as being more nutritious than standard cuts of meat. The ginger and scallion are also seen as healthy seasonings.
Ingredients For Dim Sum
- Honeycomb tripe is the best choice for ginger scallion tripe. Honeycomb tripe comes from the second stomach compartment of a cow and has a distinctive wavy, honeycomb-like texture.
- Pre-cleaned tripe saves time and hassle. Look for white tripe without strong odor. Rinse just before cooking.
- Don’t substitute other types like blanket or smooth tripe, which have different textures.
- Ginger provides a sharp, zesty kick. Use fresh ginger grated or minced very fine.
- Scallions offer fresh oniony flavor. Both the green tops and white bulbs are used.
- For the soy sauce, use a good-quality Chinese light or regular soy.
- Rice wine lends mild sweetness. Substitute dry sherry or mirin.
- Sesame oil adds nutty aroma. Omit if unavailable.
Substitutions:
| Ingredient | Substitutes |
|---|---|
| Fresh ginger | Ground ginger, minced garlic |
| Scallions | Yellow onion, chives |
| Soy sauce | Braggs liquid aminos |
| Rice wine | Dry sherry, mirin |
How To Make Dim Sum (Ginger Scallion Tripe)?
- Bring a pot of water to a boil. Add the tripe and boil for 5 minutes to blanch. Drain and rinse under cold water. Drain well and pat dry.
- Heat vegetable oil in a wok or skillet over high heat. Add the ginger and scallions and stir-fry for 30 seconds until fragrant.
- Add the blanched tripe and continue to stir-fry for 2-3 minutes.
- Stir in the oyster sauce, soy sauce, sesame oil and white pepper. Stir-fry for 1 minute until well combined. Remove from heat and allow to cool completely.
- Place a wonton or gyoza wrapper on a clean work surface. Add 1-2 tsp of filling into the center. Wet the edges with water and fold the wrapper in half, pressing to seal. Repeat with remaining wrappers and filling.
- Steam the dumplings for 8-10 minutes until cooked through. Serve hot with soy sauce for dipping.
Tips For Cooking Dim Sum (Ginger Scallion Tripe)
Here are some tips for cooking delicious dim sum ginger scallion tripe:
- Choose good quality tripe. Look for honeycomb tripe that is pale in color. Rinse it thoroughly before using.
- Briefly blanch the tripe in boiling water for 2-3 minutes to clean it and make it easier to handle. Drain and cut into bite-sized pieces.
- Make a flavorful marinade. Combine soy sauce, rice wine, cornstarch, sesame oil, ginger, green onions, and other aromatics like garlic, chili, or five-spice powder. Let the tripe marinate for 20-30 minutes.
- Heat oil in a wok or skillet over high heat. Add the marinated tripe and stir-fry for 2-3 minutes until lightly browned outside but still tender inside.
- Add the marinade liquid and let it simmer for another 1-2 minutes until the sauce thickens and coats the tripe.
- Finish with a sprinkle of extra sliced green onions and sesame seeds. Add a pinch of sugar to balance flavors if needed.
Serving Suggestions Dim Sum
Ginger scallion tripe is often served in small steamer baskets or bowls as part of a dim sum meal. Tradition calls for dipping it in spicy chili oil to add some heat.
Some delicious things to eat alongside ginger scallion tripe include:
- Steamed pork buns – The soft white buns contrast nicely with the tripe’s texture.
- Potstickers – Whether pan-fried or steamed, dumplings partner well with the saucy tripe.
- Congee – Rice porridge can round out a dim sum spread.
Frequently Asked Questions
Is it essential to use pre-cleaned tripe, or can I clean it myself?
Pre-cleaned tripe is highly recommended. Cleaning tripe thoroughly at home is very labor intensive. Uncleaned tripe requires soaking, scraping, and rinsing several times to remove odor.
What other dim sum dishes include tripe?
Popular tripe dim sum dishes include:
- Steamed tripe with black bean sauce
- Pan fried tripe with onions
- Tripe in XO sauce
- Stuffed tripe rolls.
Conclusion: Dim Sum Recipe
Ginger scallion tripe is a flavorful Cantonese dim sum classic, made by quickly cooking honeycomb tripe with garlic, ginger and scallions. With its satisfyingly chewy texture and addictive gingery flavors, it’s no wonder this humble yet delicious dish is so beloved. For first-timers, just remember to buy pre-cleaned tripe, avoid overcooking it, and serve it piping hot with chili oil for dipping. I hope after reading this you feel inspired to give ginger scallion tripe a try – it may just become your new favorite dim sum.
How To Make Dim Sum (Ginger Scallion Tripe)
Notes
- Tripe Selection: Honeycomb tripe is not recommended for this recipe. Book tripe or other thin tripe cuts work best.
- Cleaning Tripe: Tripe can have a strong odor. Follow cleaning instructions carefully to remove any impurities.
- Cooking Time: The cooking time can vary depending on the thickness of the tripe. Check for tenderness with a fork, ensuring it's cooked through but not mushy.
- Spice Level: This recipe is mild. Feel free to add chili flakes or a chopped red chili pepper for a spicier version.
- Leftovers: Store leftover ginger scallion tripe in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to avoid drying out.
Ingredients
- • 1 ½ pounds book tripe, cleaned and washed
- • 1 inch piece of ginger (divided - ½ sliced, ½ julienned)
- • 4 cloves garlic, smashed
- • 3 cups chicken broth
- • 3 cups water
- • ½ cup rice wine
- • 1 tablespoon sesame oil
- • ¾ teaspoon black pepper
- • Salt (to taste)
- • Scallions, thinly sliced (use both white and green parts)
- • Chopped cilantro
Instructions
- Prep the Tripe: Thoroughly clean and wash the tripe according to package instructions or online tutorials. Cut the tripe into bite-sized strips or thin slices, depending on your preference.
- Boil the Tripe: In a large pot, combine chicken broth, water, sliced ginger, 2 cloves of garlic, sesame oil, rice wine, black pepper, and salt (to taste). Bring to a boil over high heat. Add the tripe and reduce heat to simmer. Cook for 45-60 minutes, or until the tripe is tender but slightly crisp.
- Prepare the Aromatics: While the tripe simmers, julienne the remaining ginger and thinly slice the scallions (both white and green parts, if using for garnish).
- Stir-fry and Sauce: In a separate pan, heat a drizzle of oil over medium heat. Add the remaining 2 cloves of garlic and cook until fragrant, about 30 seconds. Add the julienned ginger and cook for another minute.
- Thicken the Sauce: Pour in about ½ cup of the cooking liquid from the pot with the tripe. In a small bowl, whisk together cornstarch (about 1 tablespoon) with a little cold water to make a slurry. Add the cornstarch slurry to the pan and simmer for 1-2 minutes, until the sauce thickens slightly.
- Assemble the Dish: Remove the tripe from the pot and drain any excess liquid. Add the cooked tripe to the pan with the thickened sauce and toss to coat.
- Serve: Garnish with thinly sliced scallions and chopped cilantro (optional) and serve immediately.
Nutrition Facts
How To Make Dim Sum (Ginger Scallion Tripe)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 5 | 25% | |
| Trans Fat 0 | ||
| Cholesterol 70mg | 23.3% | |
| Sodium 100mg | 4.2% | |
| Total Carbohydrate 10 | 3.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 2 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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