Shanghai White Tripe

Shanghai White Tripe

　　Ingredients: 100 kg pig tripe, 0.6 kg scallions, 0.4 kg ginger, 0.1 kg cinnamon, 0.1 kg fennel, 1.5 kg yellow rice wine, 3 kg refined salt, 0.5 kg sugar, a small amount of MSG

　　Preparation method:

　　1. Ingredients: Cleaned pig tripe is rubbed with salt while kneading, then washed clean, then blanched in 80–90°C warm water until the tripe becomes firm and a layer of white membrane inside can be scraped off with a knife. Remove and place in cold water, then scrape and wash with a knife until the odor is gone and the surface is no longer slippery. Cut open from the bottom into two halves to form two large pieces, remove fat veins, and drain the moisture.

　　2. Processing: Place half a pot of water in a wok, add salt, fennel, and cinnamon (wrapped in a cloth bag), bring to a boil over high heat, then add scallions, ginger, tripe, and yellow rice wine. Stir up and down with a spatula, continue cooking for about 20 minutes, then add sugar and MSG. Cook with the wok uncovered without a lid to allow odors to dissipate with the steam, stir occasionally, and skim off floating oil. After cooking, spread the tripe on a bamboo tray to cool.

　　Quality standards: Intact appearance, clean tripe surface, no blood spots, no knife cuts or damage, no off-odors.