Black Pepper Beef and Tripe

As a student staying away so far from home for so long, sometimes by listening to Home by Michael Bublé won't help much. One of the best ways to ease homesickness is still by eating home comfort food. Hotplate Black Pepper Beef and Tripe is a popular dish that my family would order in a restaurant we frequent once a fortnight back at my hometown. The succulent beef combined with crunchy tripe taste so good in hot black pepper sauce especially when the tripe soaks up all the flavourful gravy, making it the perfect combination!

You can find the pre-washed beef tripe from Asian food stores and if you are not a big fan of offal, just with the beef alone taste very good as well.

Ingredients:

Tripe (pre-washed and soaked in cold water)
Beef (sliced across the grain)
Scallions (chopped finely)
Ginger (chopped finely)
Parsley (chopped finely)
2 tbsp of Oyster sauce
2 tbsp of Light Soy Sauce
1 tsp of Cracked Black Pepper (ground black pepper is fine)
White Pepper Powder (according to taste)
Sea Salt (according to taste)
Corn starch (to thicken the gravy)


Instructions:

First, stir-fry the ginger with high heat to bring out the flavour, then add in the beef slices and spread it evenly on pan and wait until you can see it's slightly burned and caramelized. Flip it over to another side and repeat the process.

After that, add in all the oyster sauce, soy sauce, black and white pepper and continue to stir-fry under high heat for a few seconds before adding half a cup of water and then followed by the tripe, chopped parsley and scallions. Cook until the gravy is slightly reduced and then add in the corn starch (dissolved in cold water) to thicken the gravy. Bring it to a quick simmer it's ready to be served.

Serve over steamed white rice with a drizzle of red chili oil for an extra zing of spiciness!