Summary: Even Beijing residents who can afford luxury maintain a soft spot for humble fare, such as tripe and other innards. Most Chinese diners appreciate chewy texture more than Westerners do, so tripe may be cooked in a way that preserves that quality. At Dong Xing Shun, near the waterfront, we will sample tripe as the locals like it. <br> For recipes, visit www.ciaprochef.com/WCA6 <br> <br> <a href="http://cia.podbean.com/mf/web/4briry/China_19_B_5_DongXingShunTripe.mov">Download Podcast Video</a><br>
