Dim sum tripe stew, or nui za, ngau zap or ngau chap (牛雜) in Cantonese, is a traditional dish commonly served in Cantonese dim sum establishments. It typically features beef tripe — most often honeycomb tripe — stewed with aromatics such as ginger, star anise, and fermented sauces, and often includes chunks of Chinese turnip (daikon).
Unlike Western preparations in which tripe is cooked until very tender, the Cantonese version is usually stewed to retain a chewy texture, which is considered desirable in Chinese culinary tradition. The dish is often seasoned with soy sauce, Shaoxing wine, and white pepper, and may be finished with a cornstarch slurry for a slightly thickened consistency.
It is customarily served in small portions with chili oil on the side, and remains a common offering at dim sum restaurants as well as a nostalgic dish for many who grew up in Cantonese-speaking households.