Tripe Stewed with Konjac

Last updated 2026-11-10 — The tripe must be from a yellow ox, cleaned with lime water or alkaline water, then cut into strips and briefly stir-fried in vegetable oil. Add water, konjac, and various seasonings, then stew everything together. The tripe should be stewed until tender and soft, not tough on the teeth, while the konjac must be thoroughly cooked to absorb the essence of the broth. Once done, add spicy oil and fried chili peppers before serving...