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Black bean tripe


  • Preheat oven to 180°C fan forced (200°C normal).
  • Boil the water and vinegar in a large pot. Add the tripe and gently simmer for 30 mins. Then rinse under cold water, blanch and drain well, before finely slicing and setting aside.
  • Heat the oil in a wok (or large non-stick pan) and briefly saute the onion, garlic and ginger, continually tossing. Then add the sliced tripe and toss for a minute or so until well coated.
  • Add the rice wine, soy, black bean sauce, black vinegar, sweet chilli sauce and stock to the wok. Mix well and bring to the boil. 
  • Then transfer the tripe with the sauce to a casserole (ovenproof) dish, cover tightly and cook in the oven for an hour or so until tender.
  • Serve with a sprinkling of coriander on top and steamed rice on the side.


  • 3-4 litres water
  • ¼ cup white wine vinegar
  • 1 kg honeycomb tripe, sliced into strips and then halved
  • 3 tbsp vegetable oil
  • 2 red onions, finely sliced
  • 3 garlic cloves, crushed
  • 1 good knob ginger, grated
  • ¼ cup Chinese rice wine (or dry sherry)
  • ¼ cup soy sauce
  • ¼ cup black bean sauce
  • 2 tbsp Chinese black vinegar
  • a good slurp of sweet chilli sauce or kecap manis
  • 375 ml chicken stock
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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