Mao Xue Wang
A fiery Sichuan-style stew of tender tripe, silky blood tofu, and chicken gizzards in a rich, spicy broth. Quick to assemble, this one-pot dish delivers bold flavor in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 8 oz beef tripe
- 8 oz pig's blood (blood tofu)
- 6 oz chicken gizzards
- 4 oz button mushrooms
- 3 tbsp soy sauce
- 10 whole dried red chili peppers
Instructions
- 1
Slice the 8 oz beef tripe and 8 oz pig's blood into bite-sized pieces; trim and halve the 6 oz chicken gizzards. Slice the 4 oz mushrooms.
- 2
In a pot, bring 4 cups water to a boil with 3 tbsp soy sauce and 10 dried red chilies (halved). Simmer 5 minutes until fragrant and reddish.
- 3
Add the tripe and gizzards; simmer 8 minutes until tender. Then add the blood and mushrooms; cook 5 more minutes until blood is heated through and mushrooms soften.
- 4
Taste and adjust salt if needed. Ladle into bowls and top with chopped green onions, cilantro, and sesame seeds if you have them.
Tools you’ll need
- large pot
- knife
- cutting board
- ladle
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