Sichuan Cold Beef and Offal in Chili Oil

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Fuqi Feipian is an iconic Sichuan cold appetizer featuring paper-thin slices of poached beef and tripe tossed in a vivid, smoky chili oil sauce loaded with numbing Sichuan peppercorns, toasted sesame, and crushed peanuts. Every bite balances lip-tingling mala heat with savory umami, tangy black vinegar, and the nutty depth of sesame paste for an addictive contrast of textures.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 34 gFat
• 9 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 2 gSugar
• 36 gProtein
• 1180 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 4 mgVitamin C
• 28 mcgVitamin A

Ingredients

For the beef and offal

• 1 lb (450 g) beef shank or brisket
• 6 oz (170 g) beef tripe, cleaned
• 6 oz (170 g) beef heart, trimmed
• 2 tablespoons Shaoxing cooking wine

For the simmering broth

• 8 cups water
• 3 slices fresh ginger, smashed
• 2 scallions, knotted
• 2 star anise pods
• 1 cinnamon stick
• 1 tablespoon whole Sichuan peppercorns
• 1 tablespoon salt
• 1 tablespoon Shaoxing cooking wine

For the spicy sauce

• 1/3 cup Chinese chili oil with sediment
• 2 tablespoons Chinese sesame paste
• 2 tablespoons light soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 tablespoon ground Sichuan peppercorns
• 4 cloves garlic, finely minced
• 1 teaspoon sugar
• 1/2 teaspoon salt

For garnish

• 1/4 cup roasted peanuts, lightly crushed
• 1 tablespoon toasted white sesame seeds
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro

Directions

1. Rinse the beef shank, tripe, and heart under cold water. Place the tripe and heart in a pot of cold water with 2 tablespoons Shaoxing wine, bring to a boil, and blanch 5 minutes; drain and rinse to remove surface impurities.
2. Return the blanched offal and the beef shank to a clean pot. Add 8 cups water, ginger, knotted scallions, star anise, cinnamon, whole Sichuan peppercorns, salt, and 1 tablespoon Shaoxing wine. Bring to a boil, reduce to a gentle simmer, and cook partially covered for 90 to 110 minutes until the beef shank is fork-tender.
3. Transfer the meats to a bowl and cool to room temperature, then chill uncovered in the refrigerator at least 1 hour. Strain and reserve 1/2 cup of the poaching broth for the sauce.
4. Using a sharp knife, slice the cold beef shank, tripe, and heart into paper-thin pieces about 2 inches long. Arrange loosely on a large serving plate with tripe at the bottom for presentation.
5. In a small bowl, whisk together the chili oil with its sediment, sesame paste, soy sauce, Chinkiang vinegar, ground Sichuan peppercorns, garlic, sugar, and salt. Stir in 2 to 3 tablespoons of the reserved poaching broth until the sauce is smooth and pourable.
6. Pour the sauce evenly over the meats, tossing gently so every slice is coated. Pile the meat back onto the plate and shower with crushed peanuts, toasted sesame seeds, sliced scallions, and cilantro.
7. Let the dish rest at room temperature 10 minutes for the flavors to meld, then serve cold or cool as an appetizer with steamed rice or warm flatbread on the side.

Cook’s Notes

• Tripe should be scrubbed with coarse salt and rinsed several times before cooking, then blanched once to eliminate any off-aroma.
• Chill the cooked meats thoroughly before slicing; warm meat shreds rather than cutting into the clean, paper-thin slices the dish is known for.
• Dry-toast the Sichuan peppercorns in a skillet for 1 to 2 minutes before grinding to unlock their full citrusy, tongue-numbing aroma.
• Use a chili oil that still contains its chili sediment for body and smoky color; a clear, strained oil will not deliver authentic depth.
• Always slice the beef shank across the grain so the pieces stay tender and easy to lift with chopsticks.

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