Name: Beef tripe with ginger and spring onion
Mandarin: jiang cong niu bai ye
Cantonese: gerng chong ngao pak yi
Beef Tripe – the omasum/bible/fardel part of the beef stomach aka “beef intestine”
Ginger, garlic and spring onion/scallions (and sometimes fresh Chili)
Key taste points:
Mild taste, soft, tender yet crunchy beef tripe. The spring onion and ginger should compliment the natural taste of the beef tripe and not overpowering the dish.
Poached, then braised