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Crisp Beef Tripe (Baodu in Chinese, an iconic Beijing street food)

Baodu (Crisp Beef Tripe) is a legendary street food from Beijing with a history of over a century, beloved for its ultra-crisp, tender texture and rich, aromatic sauce. The key lies in blanching fresh beef tripe (usually omasum or rumen) for just seconds to retain crunch, then tossing it with a savory mixture of sesame paste, soy sauce, and chili oil. It balances the clean flavor of tripe with the nuttiness of sesame and a hint of spiciness, making it a perfect snack for street food tours, family gatherings, or as an appetizer. Its simplicity and bold taste have made it a staple of Beijing’s culinary culture.
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Prep Time 45 minutes
Cook Time 4 minutes
Total Time 49 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Beef Tripe
  • - 1 pound 450g fresh beef omasum (or beef rumen, choose thick, textured parts for crispness)
  • - 2 tablespoons cooking wine Shaoxing or rice wine, for deodorizing
  • - 3 slices ginger for soaking tripe
  • - 8 cups 1.9L water (for blanching)
  • For the Savory Sauce Key to Authentic Flavor
  • - 3 tablespoons sesame paste stirred smooth with 2 tablespoons warm water first
  • - 1 tablespoon light soy sauce for umami, low-sodium preferred
  • - 1 teaspoon dark soy sauce for subtle color, optional
  • - 1 tablespoon Chinese rice vinegar for brightness, avoid white vinegar
  • - 1 teaspoon granulated sugar to balance flavors
  • - 2 cloves garlic minced, about 1 tablespoon
  • - 1 tablespoon chopped fresh cilantro or parsley as substitute
  • - 1 tablespoon chopped green onion white and green parts mixed
  • - 1-2 teaspoons chili oil adjust for spiciness, homemade preferred
  • - ½ teaspoon Sichuan peppercorn powder optional, for numbing aroma
  • - 1 teaspoon sesame oil for finishing aroma

Equipment

  • - Sharp kitchen knife and cutting board (for cleaning and slicing tripe)
  • - Large pot (for boiling water to blanch tripe)
  • - Slotted spoon or spider strainer (for quick transfer of tripe during blanching)
  • - Medium mixing bowl (for preparing the sauce)
  • - Small bowl (for soaking tripe to remove impurities)
  • - Chopsticks or wooden spoon (for stirring and tossing tripe with sauce)
  • - Colander (for draining tripe after soaking and blanching)

Method
 

  1. Clean and prep the tripe: Rinse the beef tripe under cold running water to remove surface mucus. Cut it into 2-inch wide strips, then soak in a bowl with cold water, 1 tablespoon cooking wine, and 2 slices ginger for 30 minutes to draw out impurities and reduce the "off" smell. Drain and rinse again, then pat dry with paper towels. Slice the tripe into thin, uniform pieces (about ¼-inch thick) for even blanching.
  2. Prepare the sauce in advance: In a medium mixing bowl, add the stirred sesame paste, light soy sauce, dark soy sauce (if using), rice vinegar, and sugar. Stir vigorously until well combined. Add minced garlic, chopped cilantro, green onion, chili oil, and Sichuan peppercorn powder (if using). Mix again and set aside—this allows the flavors to meld.
  3. Blanch the tripe (Critical for Crispness): Fill a large pot with 8 cups water, add 1 tablespoon cooking wine and 1 slice ginger. Bring to a rolling boil over high heat. Gently add the sliced tripe to the boiling water, stir quickly with a slotted spoon to ensure even heating. Blanch for 15-20 seconds only—the tripe will turn from pale pink to white and curl slightly. Over-blanching will make it tough.
  4. Toss with sauce and serve: Immediately transfer the blanched tripe to the prepared sauce using a slotted spoon (drain excess water first). Drizzle with sesame oil, then toss vigorously with chopsticks for 1 minute to coat every piece of tripe with the sauce. Serve hot or warm—do not let it sit too long, as the tripe may lose crispness.

Notes

- Tripe selection: Choose beef omasum (called "baiye" in Chinese) for the crispiest texture—it has a layered structure that retains crunch. Beef rumen ("zhuanye") is chewier, suitable for those who prefer a more substantial bite.
- Blanching tip: Boiling water and short time are non-negotiable. If using frozen tripe, thaw it completely and pat dry before blanching to avoid excess moisture diluting the sauce.
- Sauce customization: For a classic Beijing style, keep the sauce rich with sesame paste. For a lighter version, reduce sesame paste to 2 tablespoons and add 1 teaspoon soy sauce. Omit chili oil and Sichuan peppercorns for a non-spicy kids’ version.
- Cleaning trick: If the tripe has stubborn mucus, rub it with a small amount of salt or flour while rinsing—this helps remove residue without damaging the texture.
- Serving suggestion: Serve with steamed buns or crispy noodles to soak up excess sauce, or pair with a cold beer for a perfect street food experience.