街市THE WET MARKET
Beef tripe
牛肚
Beef stomach. Hong Kong cart noodles usually use two kinds: honeycomb tripe, patterned like a honeycomb, and book tripe, in thin leaves like the pages of a book. Chinese grocers keep it frozen, usually already cleaned and blanched. It needs about an hour's braising to soften, and it is cut into strips after cooking, since cut first it shrinks.
Preparation
Thawed overnight in the fridge if frozen, blanched ten minutes from cold water with ginger, braised an hour, and cut into strips once cooked.
Availability in Australia
Easy to find
