Exclusive Dry-Mixed Beef Tripe

Prepare the ingredients. Blanche the celery and drain the water to set aside, and chop the cilantro and small hot peppers for later use. Let me elaborate a bit here: for dry-mixed tripe, beef tripe is the best choice. One tripe is quite large. In our family, since we eat a lot of beef and offal in winter, my dad personally went to the market to select the best beef tripe. The cleaning method for beef tripe is the same as for pork tripe. After thoroughly cleaning, lightly pressure-cook it. The texture must be just right—not hard, not soft—for cold mixing, and the knife skills should also be good, slicing it into thin pieces.

First add chili powder, and add an appropriate amount according to your tolerance for spiciness.

Add the ground Sichuan peppercorns. Here I am using the ground Sichuan peppercorns that have just been moistened by the vegetable oil on the surface, rather than completely dry ground Sichuan peppercorns. If you prefer, you can just use dry ground Sichuan peppercorns.

Add chicken bouillon

A pinch of white sugar

Add an appropriate amount of salt

Pour in the minced cilantro, small chili, and celery

Mix well and it's ready

Spicy, numbing, fresh, and fragrant, let's have a small drink.