Dim Sum Tripe Stew with Daikon and Chu Hou Sauce Recipe

Dim sum tripe stew is a Cantonese-style braise of beef honeycomb tripe simmered until tender with ginger, aromatics, and savory-sweet chu hou sauce; daikon is a common addition. It makes a comforting shareable dish, and this version gives you a practical home-cook method while allowing for the variations found across restaurants and family tables.

Ingredients

1½ lb (680 g) cleaned beef honeycomb tripe
1 oz (28 g) dried tangerine peel, or 2 wide strips of fresh orange peel with most of the white pith removed
1 piece fresh ginger, 3 in (7.5 cm), divided
2 scallions, divided
1 tbsp (15 ml) neutral cooking oil
3 tbsp (45 g) chu hou sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) Shaoxing wine, optional
1 tsp (5 ml) dark soy sauce
1 tbsp (12 g) rock sugar or granulated sugar
2 whole star anise
1 small cinnamon stick, about 2 in (5 cm)
4 cups (950 ml) water or unsalted beef stock, plus more as needed
1 lb (450 g) daikon radish, peeled and cut into 1½-in (4-cm) chunks
¼ tsp (1 g) ground white pepper
1 tsp (5 ml) toasted sesame oil
2 tsp (6 g) cornstarch mixed with 1 tbsp (15 ml) cold water, optional, for thickening
1 small handful cilantro, about ¼ cup (10 g), optional, for serving

Instructions

Soak the tangerine peel and prepare the ingredients. Put the dried peel in a small bowl of warm water for 15 minutes, then scrape away any especially thick white pith and cut the peel into a few pieces. While it soaks, rinse the cleaned tripe under cold running water, check for any tough loose membrane, and cut it into strips about 1 in (2.5 cm) wide. Peel and cut the daikon; slice half the ginger and lightly crush the remaining half. Cut one scallion into lengths and reserve the other for garnish. This preparation takes about 35 minutes, including the soak.
Blanch the tripe. Put the tripe in a pot and cover it with fresh cold water. Add the sliced ginger and the scallion cut into lengths. Bring to a boil, then boil for 10 minutes to freshen the tripe and reduce strong aromas. Drain it in a colander, discard the blanching water and aromatics, and rinse the tripe briefly. Do not use the blanching water as the braising liquid.
Start the braise. Set a heavy pot or Dutch oven over medium heat and add the oil. Stir in the chu hou sauce and cook for about 30 seconds, just until fragrant; avoid scorching it. Add the oyster sauce, light and dark soy sauces, Shaoxing wine if using, sugar, star anise, cinnamon, soaked tangerine peel, crushed ginger, and water or stock. Stir to combine, then add the drained tripe. The liquid should come close to covering it; add a splash of water if needed.
Simmer until tender. Bring the pot to a gentle boil, then lower the heat, cover, and simmer for 1 hour 45 minutes. Keep the liquid at a quiet simmer rather than a hard boil, and turn the tripe once or twice so it cooks evenly. Check the level during cooking and add hot water if the pot is getting dry. The tripe should be soft and pleasantly chewy, not rubbery. USDA FSIS lists 160°F (71°C) as the safe minimum for variety meats; check a thick piece with a food thermometer, while continuing the braise as needed for tenderness.
Add the daikon. Stir the daikon into the pot, cover, and simmer for 15 minutes, or until a knife slips easily into a chunk while it still holds its shape. If the tripe is not tender yet, remove the cooked daikon with a slotted spoon and continue simmering the tripe, checking every 15 minutes; add the daikon back for the final few minutes to warm through.
Finish and serve. Stir in the white pepper and sesame oil. Taste the sauce before adding salt: the chu hou, oyster, and soy sauces already contribute saltiness. If you want a glossier, thicker sauce, stir the cornstarch slurry again, drizzle in a little at a time, and simmer for 1 to 2 minutes until it lightly coats the tripe. Remove the star anise, cinnamon, ginger, and large peel pieces if desired. Slice the reserved scallion and scatter it, with cilantro if using, over the stew.

Tips

Choose the right tripe. Honeycomb tripe has a ridged surface and is the usual choice for this tender, sauce-catching texture. Ask a butcher for cleaned beef honeycomb tripe. If you can find only plain beef tripe, it can work, but the shape and chew will differ. “Cleaned” does not mean cooked, so still blanch it before braising.
Use a practical sauce substitute. Chu hou sauce is a savory Cantonese bean-based sauce that can be hard to find outside Chinese grocery stores. If unavailable, mix 2 tbsp (30 g) hoisin sauce with 1 tbsp (15 g) yellow bean sauce or miso and reduce the sugar to 1 tsp (4 g). The result is a little sweeter or less traditionally savory, depending on the substitute; taste before adding extra soy sauce.
Keep the braise gentle. A rolling boil can make the pot reduce too quickly and leave the tripe tough before it has time to soften. Keep the lid on and look for small, steady bubbles. If using a wide pot, check the liquid more often and top it up with hot water.
Adjust texture to your preference. Some dim sum versions are cut into smaller pieces and served with more sauce; others include substantial chunks of radish. Cut the tripe evenly so it cooks consistently, and add the daikon later so it does not collapse during the longer braise.

Serving Suggestions

Serve the stew hot in a shallow bowl, making sure each portion gets tripe, daikon, and plenty of sauce. Steamed jasmine rice is an easy accompaniment and balances the rich, savory braising liquid. For a dim sum-style spread, offer smaller bowls alongside steamed buns, greens such as gai lan, or other shared dishes. A little sliced scallion or cilantro adds freshness, but the stew is flavorful without an elaborate garnish.

If serving it as part of a meal, put the pot on the table while warm and let people spoon the sauce over rice. The sauce is concentrated and salty-sweet, so it is usually better to serve extra rice than to dilute the finished stew. For a thinner, more brothy presentation, stir in a little hot water or unsalted stock just before serving and taste again.

Variations

Daikon is a useful partner for the tripe, but it is not essential. Omit it for a simpler braise, or use peeled carrot in large pieces for a sweeter result; add carrot during the last 25 to 30 minutes so it becomes tender without turning mushy. Some cooks add a few dried shiitake mushrooms, soaked and sliced, for a deeper savory flavor. Their soaking liquid can replace part of the water if strained to remove grit.

For a warmer, more aromatic sauce, add one small dried chile or a pinch of chile flakes with the spices. For a less sweet profile, leave out the sugar and use unsalted stock, then adjust at the end. If you do not have Shaoxing wine, omit it rather than substituting a sweet cooking wine; the braise will still work. These are home-cooking options, not a claim that there is one fixed version of Cantonese tripe stew.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The sauce may turn more gel-like when cold; that is normal, and it loosens as it heats. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator.

Reheat on the stovetop over medium-low heat with a splash of water, stirring gently until steaming throughout. If checking with a thermometer, USDA FSIS recommends reheating leftovers to 165°F (74°C). Avoid repeatedly cooling and reheating the whole pot; warm only the portion you plan to serve. The daikon softens further after storage, so handle it gently when stirring.

Frequently Asked Questions

Where can I buy honeycomb tripe?
Chinese and other international grocery stores often carry cleaned beef honeycomb tripe in the refrigerated or frozen meat section. Some butcher shops can order it. If buying frozen, thaw it in the refrigerator before preparing, and check that the package identifies it as cleaned.

Why is my tripe still chewy after simmering?
Tripe needs time for its connective texture to soften, and the exact time varies with the cut and how it was prepared before sale. Keep it at a gentle simmer and continue cooking in 15-minute intervals, checking tenderness each time. A hard boil is not a shortcut and may reduce the sauce before the tripe is ready.

Can I make this stew ahead?
Yes. The stew can be made a day ahead, cooled and refrigerated within 2 hours, then reheated gently to 165°F (74°C). The flavors settle as it rests, and the chilled sauce is easy to skim if you prefer less surface fat. Add a little water while reheating if the sauce is too thick.

Can I use pre-cooked tripe?
Pre-cooked tripe can save time, but check its package directions and texture. Add it to the sauce and simmer until it is hot and tender, rather than automatically following the full braising time, which may make it overly soft. The recipe’s timing is written for cleaned, uncooked honeycomb tripe.

What if I cannot find daikon or chu hou sauce?
Leave out the daikon or use large carrot pieces added near the end. For chu hou, the hoisin and yellow bean sauce or miso mixture in the tips is a workable alternative, though it changes the flavor and may be sweeter or less complex. Taste the finished braising liquid before adjusting salt or sugar.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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