Sichuan Mala Beef and Tripe Slices

• 1 piece beef shank (about 500 g)
• 300 g honeycomb tripe
• 2 cloves garlic, minced
• 3 tbsp (45 ml) Dan Dan red chili oil with sediment
• 2 tbsp (30 ml) light soy sauce
• 1 tbsp (15 ml) black vinegar
• 1/2 tbsp (7 g) sugar
• 1/2 tsp (1.5 g) salt
• 1 1/2 tsp (3 g) ground Sichuan peppercorn
• 1/2 tbsp (8 g) garlic paste
• 2 tbsp (30 ml) braising liquid (from cooking the meat)
• 2 stalks celery, finely chopped
• 2 tbsp (20 g) crushed peanuts
• 2 cloves garlic, sliced (for braising)
• 2 slices ginger (for braising)
• 2 scallions, cut into segments (for braising)
• 1 tbsp (15 ml) Shaoxing wine (for blanching)
• 2 slices ginger (for blanching)
• Spice mix for braising: 2 cloves, 1 slice sand ginger, 3 star anise, 1 small piece cassia bark, 1 tsp fennel seeds, 1 tsp Sichuan peppercorns, 1 black cardamom, 2 bay leaves, 2 slices angelica root

Method

1

Place the beef shank and honeycomb tripe in a pot, cover with cold water, and add the ginger slices and Shaoxing wine. Bring to a boil, skim off the foam, then blanch for 2–3 minutes. Drain and rinse the meat under cold water several times.

2

Return the meat to the pot, add water to cover, and add the spice mix, ginger, scallions, a pinch of salt, and a few rock sugar pieces if desired. Bring to a boil over high heat, then reduce to low and simmer for 70 minutes. Turn off the heat and let the meat rest in the liquid for 20 minutes. Remove the meat and let it cool. Reserve the braising liquid.

3

While the meat cools, prepare the dressing: in a bowl, combine the chili oil, soy sauce, black vinegar, sugar, salt, ground Sichuan peppercorn, garlic paste, and 2 tbsp of the reserved braising liquid. Mix well.

4

Slice the cooled beef and tripe thinly against the grain.

5

Spread the finely chopped celery on a serving plate, then arrange the sliced meat on top.

6

Sprinkle with crushed peanuts, pour the dressing over, and let sit for a few minutes to absorb the flavors. Toss gently before serving, making sure to include some celery in each bite.