Best 4 Spicy Stewed Tripe With Scallions Recipes

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Welcome to the realm of culinary delights, where flavors dance and spices ignite the senses! In this flavor-packed adventure, we embark on a journey to discover the secrets of creating the ultimate spicy stewed tripe with scallions, a dish that tantalizes taste buds and leaves you craving more. From selecting the freshest tripe to mastering the art of infusing aromatic spices, we will guide you through each step of this culinary masterpiece, ensuring an unforgettable dining experience. So, put on your apron, gather your ingredients, and prepare to embark on a taste sensation like no other!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SHRIMP AND TOMATOES WITH SCALLION RICE



Spicy Shrimp and Tomatoes with Scallion Rice image

The sauce for these shrimp is made by simply tossing quickly sauteed tomatoes and shrimp in a bowl with what is known as compound butter: room temperature butter that has been flavored by mashing in something tasty like herbs or seasoning--in this case, lemon zest and hot sauce. You can make the butter and cook the shrimp and tomatoes in the time it takes to cook the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
3 scallions, sliced, whites and greens kept separate
1 cup medium-grain white rice
Kosher salt
1 bay leaf
1 lemon
2 to 3 teaspoons hot sauce, plus more for serving
1/4 cup lightly packed fresh parsley leaves, roughly chopped
1 pound large peeled and deveined shrimp, tails removed
Freshly ground black pepper
2 tablespoons olive oil
1 pint grape tomatoes (about 20)

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
  • Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
  • Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
  • Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.

SPICY STEWED TRIPE WITH SCALLIONS



Spicy Stewed Tripe With Scallions image

This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen that yields from the calf's foot makes the broth itself slick and full-bodied. The mix of chiles creates a great and powerful warmth that spreads across your chest and leaves a bold, pleasant zing on the tongue, but it is not the kind of sharp or angry spicy that makes your eyes water or your nose run. The paper towels are for tidying up around your enthusiasm, not for dabbing your tears.

Provided by Gabrielle Hamilton

Categories     meat, soups and stews, main course

Time 6h

Yield 2 quarts

Number Of Ingredients 12

4 pounds honeycomb tripe
1 medium yellow onion, unpeeled but cut in half horizontally
1 whole head garlic, unpeeled but cut in half horizontally
1/2 ounce chiles de árbol (about 20 chiles), plus 1 more chile de árbol
1 calf's foot (about 1 1/2 pounds), split, cut crosswise into 2-inch pieces and well rinsed to remove any grit and blood
2 quarts broth of any kind (mixed meats, chicken or beef)
3/4 ounce guajillo chiles (about 3 large)
1/4 ounce ancho chile (1 chile)
1 tablespoon dried oregano
1/2 teaspoon ground cumin
Kosher salt
2 big bunches scallions or green onions, cleaned, roots snipped, then sliced

Steps:

  • Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
  • Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
  • Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
  • Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
  • Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
  • Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
  • Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
  • To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.

GINGER SCALLION TRIPE (DIM SUM STYLE)



Ginger Scallion Tripe (Dim Sum Style) image

My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!

Provided by mlao77

Categories     Chinese

Time 3h15m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14

3 lbs tripe (book or bible or towel tripe, not honeycomb tripe)
40 ounces chicken broth (for boiling)
40 ounces water
3 ounces ginger, divided (sliced and juilenned)
6 stalks scallions, divided (2 stalks julienned)
2 garlic cloves, divided, smashed
1 teaspoon sesame oil
1 cup rice wine, divided
1 teaspoon white pepper
1 tablespoon salt
3 dried red chili peppers
2 tablespoons peanut oil
3/4 cup chicken broth
2 tablespoons cornstarch

Steps:

  • Clean the tripe well under running water.
  • Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
  • Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
  • Drain the tripe and slice into 1 inch strips. Discard broth.
  • In a wok, heat peanut oil on medium high heat.
  • Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
  • Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
  • Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.

Nutrition Facts : Calories 592.4, Fat 23.7, SaturatedFat 6.7, Cholesterol 413.6, Sodium 3188.3, Carbohydrate 25.8, Fiber 3.6, Sugar 2.4, Protein 50.7

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY



Spicy Rice Noodles With Ground Pork And Scallions Recipe by Tasty image

What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.

Provided by Lauren Lee

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 8

14 oz flat rice noodle, such as for pad thai
boiling water, for soaking noddles
2 tablespoons toasted sesame oil, plus more for serving
1 ½ lb ground pork
6 scallions, white and light green parts minced, dark green parts thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons chile-garlic paste, plus more for serving

Steps:

  • Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
  • Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
  • Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
  • Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
  • Enjoy!

Tips:

  • To properly clean tripe, rinse it under cold water and remove any excess fat or impurities.
  • For a more tender tripe, boil it in water with vinegar or lemon juice for about 30 minutes before stewing.
  • Use a variety of vegetables in your stew to add flavor and texture, such as onions, carrots, celery, bell peppers, and tomatoes.
  • Add some aromatics to the stew, such as garlic, ginger, and bay leaves, to enhance the flavor.
  • Use a good quality beef broth or stock to add richness and depth of flavor to the stew.
  • Simmer the stew for at least 2 hours, or until the tripe is tender and the vegetables are cooked through.
  • Season the stew to taste with salt, pepper, and other spices, such as chili powder, cumin, and paprika.
  • Serve the stew hot with rice, mashed potatoes, or crusty bread.

Conclusion:

Spicy stewed tripe with scallions is a delicious and hearty dish that is perfect for a cold winter day. The tripe is tender and flavorful, and the vegetables and spices add a wonderful depth of flavor. This stew is sure to be a hit with your family and friends.

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