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Old Beijing Bao Du (Quick-Boiled Tripe)
Beef tripe flashed in boiling water for ten seconds, shocked in ice water, and eaten with a sesame-garlic-chilli sauce — crisp, cool and gone in minutes. Adapted for a home kitchen from the original ClouChef R&D report — 老北京爆肚, report 82.
Original poster image from clouchef.com (poster: 老北京爆肚_82.jpeg). This is the hero poster only, not a step-by-step photo set.
Prep: 20 minutesCook: 1 minuteTotal: 21 minutesServings: 1–2Difficulty: MediumRegion: BeijingFlavour: Crisp, nutty, garlicky, lightly spicy
Why this works
The report's discipline is a stopwatch. Tripe cut against the grain into half-centimetre strips goes into a large pot of rolling boiling water — at least three times its volume — and comes out after ten seconds, plus or minus one, having been stirred for three of them. A second too long and it turns from crisp to chewy; a second too short and it is not safely heated, which is why the report also requires a temperature spot-check of at least 75 °C at the centre of a strip. The ice bath that follows, five seconds at 0–4 °C, locks in the snap. Everything around it is heated too, without exception: sesame sauce thinned with boiling water and heated to 70 °C, garlic boiled and cooled, vegetables blanched — the report's rule is that nothing raw touches the finished plate. That rigour is what makes a ten-second dish safe to eat, and it is the part home cooks most often skip.
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Ingredients
| Ingredient | US | Metric | Substitute / note |
|---|---|---|---|
| Beef tripe (honeycomb tripe / omasum) | 5.3 oz | 150 g | Net weight after thawing; cut against the grain into 0.5 cm strips. Omasum is preferred per the report. |
| Sesame paste | 1.1 oz | 30 g | Thinned with boiling water at 1:1.5, heated to at least 70 °C. |
| Garlic juice | 1.0 tbsp | 15 ml | Garlic crushed, mixed with cooled boiled water, boiled, then cooled below 60 °C per the report. |
| Chilli oil | 2.0 tsp | 10 ml | Homemade, oil-cooked; store-bought works (adaptation). |
| Light soy sauce | 1.0 tsp | 5 ml | — |
| Salt | 0.0 oz | 1 g | — |
| Coriander | 0.2 oz | 5 g | Blanched 5 seconds, then iced. |
| Scallion greens | 0.1 oz | 3 g | Blanched 5 seconds, then iced. |
| Lettuce leaves | 0.4 oz | 10 g | Blanched 10 seconds, then iced, for lining the plate. |
| Ice water | 33 tbsp | 500 ml | At 0–4 °C, for shocking. |
Equipment
- Large pot — water must be at least 3 times the tripe volume
- Slotted spoon or strainer
- Bowl of ice water
- Stopwatch or timer
- Instant-read thermometer for spot-checking
Steps
- Prepare the tripe. Thaw the tripe, cut against the grain into 0.5 cm wide strips, and soak in ice water for 10 minutes to remove blood and firm the texture.
- Prepare the sauces and garnishes. Thin the sesame paste with boiling water at 1:1.5, stir in soy sauce and salt, and heat until the centre reaches at least 70 °C. Crush the garlic, mix with cooled boiled water, bring to a boil, then cool below 60 °C. Blanch the lettuce for 10 seconds and the coriander and scallion for 5 seconds each, icing each immediately and draining.
- Boil the tripe. Bring a large pot of water to a full rolling boil. Scatter the tripe strips in so they separate, stir with a strainer for 3 seconds, and cook for exactly 10 seconds in total, timed with a stopwatch. Work in batches of no more than 300 g.
- Shock and plate. Lift out at once and plunge into ice water for 5 seconds, then drain. Spot-check a strip: the centre must reach at least 75 °C, or re-boil for 10 seconds more. Line the plate with blanched lettuce, pile the tripe into a small mound, and pour over the heated sesame sauce.
- Finish. Dot with garlic juice and chilli oil, scatter the blanched coriander and scallion, and serve within 5 minutes, with an extra dish of heated sesame sauce for dipping.
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Technique: Technique: ten seconds, timed
The report's control table is absolute: ten seconds, one second of tolerance, in water that never stops boiling — change the water every two batches so the temperature does not sag. Batch size matters for the same reason: over 300 g at once cools the pot and the tripe stews instead of flashing. And the ice bath must be genuinely cold, 0–4 °C, or the snap is lost.
Variations
- Different tripe cuts (adaptation): other tripe cuts need different times — this ten-second timing is calibrated for thin omasum strips, so thicker cuts must be sliced thinner or cooked longer and checked by temperature.
- Milder: leave out the chilli oil; the sesame-garlic sauce still carries the dish.
Frequently asked questions
Why does the report say 8 seconds in places and 10 in others?
Its marketing copy says 8 seconds, but the standardised method and control table specify 10 seconds — this page follows the method and control table.
Is ten seconds enough to cook tripe?
For 0.5 cm strips in rolling boiling water, yes — provided a spot-check shows at least 75 °C at the centre; if not, the report says to re-boil.
Can I serve it warm instead of iced?
The ice shock is what sets the crisp texture; serving it straight from the pot gives a softer, less characteristic bite.
Storage
Best eaten within 5 minutes of plating. Do not keep blanched tripe at room temperature; refrigerate leftovers and eat within 1 day, reheated briefly in boiling water until steaming hot throughout.
Old Beijing Bao Du (Quick-Boiled Tripe) — Recipe Card
Beef tripe flashed in boiling water for ten seconds, shocked in ice water, and eaten with a sesame-garlic-chilli sauce — crisp, cool and gone in minutes. Adapte
Prep: 20 minutesCook: 1 minuteTotal: 21 minutesServings: 1–2
Ingredients: 150 g beef tripe; 30 g sesame paste; 15 ml garlic juice; 10 ml chilli oil; 5 ml soy; 1 g salt; 5 g coriander; 3 g scallion; 10 g lettuce; 500 ml ice water.
Steps: 1) Cut tripe against the grain into 0.5 cm strips; soak in ice water 10 minutes. 2) Thin sesame paste 1:1.5 with boiling water; heat to 70 °C. Boil garlic juice; cool. Blanch garnishes. 3) Boil tripe in rolling water exactly 10 seconds, in batches under 300 g. 4) Ice bath 5 seconds; spot-check 75 °C. 5) Plate over lettuce, pour over sesame sauce, dot with garlic juice and chilli oil, serve within 5 minutes.
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Source note: ingredients, quantities and steps are adapted from the original ClouChef R&D report for 老北京爆肚 (data/reports/82.md). The report's pricing, margin and marketing sections are deliberately omitted here; no B2B cost is presented as a home-cook cost. The report's marketing copy says 8 seconds while its method and control table say 10 seconds; this page follows the method. Original poster image: clouchef.com (老北京爆肚_82.jpeg).