Bao Du, or 爆肚, is a classic Beijing street food that’s all about tender tripe quickly blanched in a steaming hot pot, then dipped in a nutty, savory sesame sauce. Literally meaning “exploded tripe,” this dish gets its name from the way the tripe curls and pops when cooked fast in boiling broth. It’s a beloved snack in northern China, often enjoyed at bustling night markets with friends over drinks. The contrast of the chewy tripe and rich dipping sauce makes it a unique treat. Let’s make this authentic Beijing dish at home!
Ingredients
Serves 4
For the Tripe
- 1 lb beef tripe (honeycomb or book tripe)
- 1-inch piece of ginger, sliced
- 2 scallions, cut into 3-inch pieces
- 1 tbsp Shaoxing wine
- 1 tsp salt
- 6 cups water (for boiling)
For the Broth
- 4 cups water or chicken stock
- 1-inch piece of ginger, sliced
- 1 scallion, cut into 2-inch pieces
- 1 star anise
- 1 tsp Sichuan peppercorns
- 1 tbsp Shaoxing wine
- Salt, to taste
For the Dipping Sauce
- 3 tbsp sesame paste (or tahini)
- 1 tbsp soy sauce
- 1 tsp fermented bean paste (dòubànjiàng)
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 2–3 tbsp warm water (to thin the sauce)
- 1 tsp chili oil (optional, for heat)
For Garnish
- Fresh cilantro, chopped
- 1 scallion, finely chopped
- Toasted sesame seeds (optional)
Equipment
- Medium pot (for cleaning tripe)
- Hot pot or large pot (for cooking)
- Strainer or slotted spoon
- Small bowls (for dipping sauce)
- Tongs
Step-by-Step Recipe
Step 1: Clean and Prep the Tripe
Start with the beef tripe—honeycomb or book tripe works best for Bao Du due to its texture. Rinse it thoroughly under cold water to remove any debris. Place the tripe in a medium pot, cover with water, and add the sliced ginger, scallions, 1 tablespoon of Shaoxing wine, and 1 teaspoon of salt. Bring to a boil over high heat and cook for 5 minutes to remove impurities. You’ll see foam rise to the surface—skim it off with a spoon. Drain, rinse the tripe under cold water, and pat dry. Slice the tripe into thin strips, about 2 inches long and 1/4 inch wide, for quick cooking. Set aside.
Step 2: Prepare the Broth
In a hot pot or large pot, combine 4 cups of water or chicken stock with the sliced ginger, scallion, star anise, Sichuan peppercorns, and 1 tablespoon of Shaoxing wine. Bring to a boil over high heat, then reduce to a simmer for 15 minutes to infuse the broth with flavor. Taste and add a pinch of salt as needed—the broth should be light but aromatic, as the dipping sauce will carry most of the flavor. Keep the broth at a rolling boil for cooking the tripe later.
Step 3: Make the Dipping Sauce
While the broth simmers, whip up the dipping sauce, which is key to Bao Du’s flavor! In a small bowl, mix 3 tablespoons of sesame paste (or tahini) with 1 tablespoon of soy sauce, 1 teaspoon of fermented bean paste, 1 teaspoon of sugar, and the minced garlic. Stir in 1 tablespoon of sesame oil and 2–3 tablespoons of warm water, a little at a time, until the sauce is smooth and pourable but still thick. Add 1 teaspoon of chili oil if you like a spicy kick. Adjust seasoning to taste—it should be nutty, savory, and slightly tangy. Divide the sauce into small bowls for each person.
Step 4: Cook the Tripe
Bring the broth back to a rolling boil over high heat—it needs to be very hot for the “exploding” effect. Using a strainer or slotted spoon, lower a small batch of tripe strips into the boiling broth. Cook for just 10–15 seconds, until the tripe curls and turns opaque. Don’t overcook, or it’ll get tough! Remove the tripe immediately with tongs or the strainer and shake off excess broth. The quick blanching keeps the tripe tender and chewy, with a slight crunch.
Step 5: Serve and Dip
Transfer the cooked tripe to a serving plate or directly into individual bowls. Garnish with chopped cilantro, finely chopped scallions, and a sprinkle of toasted sesame seeds for extra flair. Serve hot alongside the dipping sauce bowls. To eat, dip each piece of tripe into the sesame sauce, coating it well, and enjoy immediately. The contrast of the hot tripe and cool, nutty sauce is what makes Bao Du so addictive! Pair with a cold beer or tea for a true Beijing experience on this chilly May evening, Saturday, May 24, 2025, at 07:39 PM IST.
Tips for Success
- Tripe Selection: Honeycomb tripe is traditional for Bao Du due to its texture, but book tripe works too. Ask your butcher to clean it well, or double-check for any lingering odor.
- Cooking Time: Don’t cook the tripe for more than 15 seconds per batch—overcooking makes it rubbery. Work in small batches to keep the broth boiling hot.
- Sauce Consistency: If the dipping sauce thickens too much, add a bit more warm water. It should coat the tripe without being too runny.
- Storage: Cooked tripe doesn’t reheat well, so only blanch what you’ll eat immediately. Store uncooked tripe in the fridge for up to 2 days, and keep the sauce separately for up to a week.
Cultural Context
Bao Du is a quintessential Beijing street food, deeply tied to the city’s night market culture. Originating in the Qing Dynasty, it was a quick, affordable snack for workers, often sold by vendors with steaming pots. The name Bao Du (“exploded tripe”) comes from the way the tripe pops and curls in the hot broth, a technique that ensures it stays tender. Today, it’s a nostalgic dish for Beijingers, often enjoyed at small eateries or during late-night outings, reflecting northern China’s love for bold, communal meals that pair well with drinks.
Final Thoughts
Bao Du is a fun, flavorful way to experience Beijing’s street food vibes at home! The tender tripe, aromatic broth, and nutty dipping sauce come together for a dish that’s simple yet unforgettable. It’s perfect for a cozy night like tonight, May 24, 2025, at 07:39 PM IST, especially if you’re craving something unique. Gather some friends, dip away, and savor the taste of this northern Chinese classic!