Laba garlic with tripe, or Labasuan feichang, is a popular dish served in almost every Beijing restaurant during the winter. Pickled garlic helps to make the pig tripe more palatable.
The dish requires Laba garlic, a kind of pickled garlic that is traditionally prepared on the eighth day of the 12th lunar month.
Peel 500g of purple garlic and toss the cloves in a big jar. Fill the jar with black vinegar until the garlic is fully submerged. After that, seal the container and leave it outside your window for four weeks or until the garlic turns green.
It’s really that easy.
Prep Time: 10 min
Cook Time: 10 min
- 300g pig tripe
- Laba garlic
- 1 piece star anise
- 2g salt
- 2 tsp soy sauce
- 2 tsp oyster oil
- 2 tsp huangjiu
- sesame oil
- dried chili peppers
- ground black pepper
- Laba vinegar
- prickly ash
- starchy water
- Clean the intestines and place them in a bowl of water. Add some salt and vinegar and let them stand for an hour. Transfer to a basin of starchy water that has been used to wash rice. Soak another 30 minutes.
- Transfer the cleaned intestines to a pot of cold water and begin heating. Once the water reaches a rolling boil, cook the intestines another minute before removing to a cutting board. Cut into segments.
- Add some oil to a pan. Add the prickly ash, star anise and minced ginger and begin to stir fry. When the spices become fragrant, add the huangjiu, soy sauce and oyster oil. Reduce the flame and cook 10 minutes.
- Add the salt and pepper powder.
- Add the intestines and return to a small flame. Thicken the juice with a mixture of starch and water. Season with sesame oil.