Braised Beef Honeycomb Tripe Recipes

BEEF TRIPE AND TENDONS WITH DRIED BEAN CURD

Steps:

• In a stockpot add beef tripe's, tendon, ginger, garlic, star anises, green onion, salt and cover with water the mixture and bring to boil and after 5 minutes of boiling reduce to a light rolling simmer. Simmer until the tripe and tendons are tender. Remove from stock and set aside to cool. Cut the tripe and tendons into pieces.
• Soak the bean curd sticks and mushrooms until soft and cut off the stems from mushrooms. Cut the bean crud stick into 2 inch pieces.
• In a stockpot add about 3 quarts of water bring to a boil. Add the bean curd stick, mushrooms and carrot brings to a boil. When the mixture is tender add fried bean cake, sugar, soy sauce and oyster sauce. Taste the stock after 10 minutes of simmer. Add salt and pepper to taste. Return the beef tripe and tendons and back to a boil. Turn off heat and add green onion.

BRAISED BEEF HONEYCOMB TRIPE

Steps:

• Bring a pot of water to a boil and blanch the beef bones for 2 minutes, then wash and clean the bones.
• Fill a fresh pot of 2 1/2 L (10 1/2 US cup) water on high heat and bring to a boil, then add the cleaned bones in along with the peppercorns, ginger, Shaoxing rice wine and spring onions.
• Keep it on a gentle simmer with the lid partially on for 1 hour while skimming the floating scum every 15 minutes, then remove the bones and aromatics.
• Peel the daikon's skin off, then peel off 2 layers from the surface. This will remove the bitter outer layer.
• Cut them into 10cm (3.9") chunks.
• Put the daikon into the broth on a medium heat to simmer for 5 minutes, then scoop them out and set aside for later.
• Rub the 4 tsp salt all over the organ and rinse with hot water. Repeat this 5 times.
• Use a knife to scrape against the surface to remove any scum, then rinse using hot water.
• Pour the vinegar over the tripe and knead it into the organ to clean, then wash off.
• Bring a pot of water to a boil with the Shaoxing rice wine and ginger and blanch the tripe for 15 minutes, then remove and drain to be used later.
• Cut the tripe into 2 x 10cm (0.8" x 4") strips.
• Smash the red fermented bean curd until it forms a paste, then combine it with the chu hou paste and peanut butter.
• Heat up a wok on medium heat and pour the oil in until it gets hot. Turn the heat to high and brown the spring onion knot, garlic, ginger, dried tangerine peels and star anise for 30 seconds or until fragrant.
• Add the fermented bean curd mixture in and mix for 30 seconds.
• Pour the tripe in and stir for 1 minute.
• Add the 3 US cup beef broth in along with the rock sugar, sesame oil, Shaoxing rice wine, oyster sauce and dark soy sauce and bring it to a boil, then let it simmer on a medium heat for 20 minutes.
• Bring the heat back up to high and add the radish to cook on a medium simmer for 20 minutes or until soft. Note: The longer you braise it, the thicker and richer the sauce becomes. Remove it from the heat when it has reached your desired consistency.
• Serve hot as is!