Flash-boiled tripe 爆肚
Flash-boiled tripe is featured among the local specialties of Beijing.
Thin tripe pieces retain a springy bite after quick cooking. Dip them in sesame sauce while they are hot.
How it is made
Cleaned lamb or beef tripe is cut according to the particular stomach section and briefly plunged into boiling water. It is served immediately with a sesame-based dipping sauce, often accompanied by herbs and other seasonings.
Flavour & texture
Good timing preserves a crisp, springy bite rather than prolonged chewiness. The tripe itself is mild, so the dip contributes much of the flavor.
Local roots & traditions
Baodu is associated with Beijing's Muslim food traditions and specialist offal restaurants.
How to order Flash-boiled tripe
Ask which cut you are ordering and eat it as soon as it arrives.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Luzhu bread-and-offal stew 卤煮火烧 →
Pork intestine and other offal simmer in a seasoned broth with firm wheat bread and fried tofu. The bread is cut so its interior can soak up the cooking liquid. Expect a full-bodied, offal-forward bowl: soft bread, porous tofu and chewy meat contrast with the salty broth.
Chaogan 炒肝 →
Pork intestines and pieces of liver cook in a glossy, starch-thickened broth with plenty of garlic. Despite the name, the finished dish is ladled into a bowl rather than served as a dry liver stir-fry. Expect soft offal, a gelatinous gravy and a pronounced garlic aroma. It is richly savory rather than delicately seasoned.
Questions before you order
What name should I show when ordering?
Show 爆肚 for Flash-boiled tripe. Ask which cut you are ordering and eat it as soon as it arrives.
Sources & reading
Recipes and servings vary between kitchens.