Fiery Beef Tripe and Celery Stir Fry

If you’re looking to venture into a dish that is an absolute explosion of texture and flavor, you’ve come to the right place. This stir-fry is a culinary adventure that brings together tender, flavorful beef tripe and crisp, fresh celery in a sauce that’s savory, aromatic, and packed with a delightful medium-level heat. While cooking with tripe might sound intimidating, this recipe breaks it down into a simple, two-stage process that is surprisingly easy a to master. The first stage involves simmering the tripe with fragrant spices until it’s perfectly tender, and the second is a quick, high-heat stir-fry that brings everything together in minutes. The entire process takes about an hour, most of which is hands-off time, making it a fantastic dish for a weekend meal that is guaranteed to impress.

Here is what you’ll need to create this fantastic dish. Don’t worry if some ingredients seem unfamiliar; I’ve included some easy-to-find substitutions that work beautifully.

For Braising the Tripe:

• Beef Tripe: About 1 lb (450g), preferably honeycomb tripe. You can find this at most Asian markets or specialty butcher shops. If possible, buy the pre-cleaned or “scalded” white version to save time.
• All-Purpose Flour: 2 tablespoons, for cleaning.
• Ginger: 1-inch piece, sliced.
• Star Anise: 1 whole pod.
• Cinnamon Stick: 1 small stick (or half a large one).
• Bay Leaf: 1 leaf.
• Light Soy Sauce: 2 tablespoons. This is for savory flavor. Sometimes labeled “all-purpose” soy sauce.
• Dark Soy Sauce: 1 tablespoon. This is primarily for a rich, dark color. If you don’t have it, you can substitute with an extra teaspoon of light soy sauce and a teaspoon of molasses or brown sugar.
• Oyster Sauce: 1 tablespoon. This adds a deep, savory, umami flavor.
• Salt: ½ teaspoon, or to taste.
• Water: Enough to cover the tripe.

For the Stir-Fry:

• Celery: 3-4 stalks, washed and sliced diagonally.
• Garlic: 4-5 cloves, minced.
• Millet Peppers: 3-5, thinly sliced. These are small, fiery red peppers. Substitution: Thai chilies are a perfect substitute. You could also use one finely chopped serrano or red jalapeño pepper. Adjust the quantity based on your a tolerance for heat.
• Peanut Oil: 2 tablespoons. Substitution: Any neutral high-heat oil like canola, grapeseed, or vegetable oil will work.
• Dry Pot Sauce (Gan Guo Jiang): 1 heaping tablespoon. This is a key flavor component, a savory and spicy paste. You can find it in jars at most Asian supermarkets. Substitution: If you can’t find it, a good alternative is a tablespoon of spicy chili bean paste (Doubanjiang) mixed with a teaspoon of chili oil.

Now, let’s get cooking! The secret to a great stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove. This is called “mise en place,” and it’s your best friend for a stress-free cooking experience.

1. First, we need to ensure the tripe is perfectly clean. In a large bowl, place the tripe and sprinkle the all-purpose flour over it. Using your hands, rub and massage the flour into the tripe for a few minutes. The flour acts as a gentle abrasive. Rinse it thoroughly under cold running water.
2. Place the cleaned tripe in a pot and cover it with cold water. Bring it to a boil and let it blanch for 2-3 minutes. This step helps to further purify it. Drain the tripe and give it one last rinse.
3. Transfer the blanched tripe to a pressure cooker. Add the sliced ginger, star anise, cinnamon stick, and bay leaf.
4. Pour in the oyster sauce, light soy sauce, dark soy sauce, and salt.
5. Add just enough fresh water to almost cover the tripe.
6. Seal the pressure cooker, bring it up to pressure, and cook on medium-low heat for 20 minutes. This will make the tripe wonderfully tender. If you don’t have a pressure cooker, simply simmer it in a covered pot for 1.5 to 2 hours, or until it’s easily pierced with a fork.
7. Once cooked and depressurized, remove the tripe and let it cool down. Once cool enough to handle, slice it into bite-sized pieces or strips.
8. While the tripe is cooling, prepare your other ingredients. Wash and slice your celery into diagonal pieces.
9. Mince the garlic and thinly slice the millet peppers (or your chili of choice).
10. Now for the fun part! Heat the peanut oil in a wok or a large skillet over high heat. Once the oil is shimmering, add the minced garlic and stir-fry until it’s fragrant and just beginning to turn a light golden color.
11. Toss in the sliced chilies and stir-fry for about 15 seconds until their spicy aroma is released.
12. Add the sliced tripe and the generous spoonful of Dry Pot Sauce to the wok.
13. Turn the heat up to its highest setting and stir-fry everything vigorously, ensuring the tripe is evenly coated in the sauce.
14. Add the sliced celery and continue to stir-fry for another minute. You want the celery to be heated through but still retain its wonderful crunch. Once everything is sizzling and well-combined, turn off the heat.

And there you have it! The final result is a dish that is truly a feast for the senses. The tripe is incredibly tender with a satisfying chew, having absorbed all the aromatic flavors from the braising liquid. The celery provides a burst of fresh, crunchy contrast, preventing the dish from feeling too heavy. The sauce is the star—a complex blend of savory, spicy, and umami notes that will have you reaching for another bite before you’ve even finished your first. Serve it hot, fresh from the wok, with a big bowl of steamed rice to soak up every last drop of that incredible sauce. I truly hope you give this recipe a try. It’s a wonderful way to explore new textures and flavors in your own kitchen. Let me know how it turns out in the comments below!