Wash beef tripe, beef omasum, beef intestine, beef lung, and beef tendon thoroughly. Blanch all the offal in boiling water with a few slices of ginger and some Shaoxing wine for 10-15 minutes to remove impurities and strong odors. Drain and rinse well under cold water. Cut the offal into bite-sized pieces.
Prepare daikon radish by peeling and cutting into large chunks. Rehydrate dried tangerine peel. Mash fermented red bean curd and fermented white bean curd.
Heat cooking oil in a large claypot or heavy-bottomed pot over medium heat. Add sliced ginger, green onions, star anise, cinnamon stick, and bay leaves. Sauté until fragrant.
Add the mashed fermented red bean curd and fermented white bean curd to the pot and stir-fry briefly until fragrant.
Add the prepared beef tripe, beef omasum, beef intestine, beef lung, and beef tendon to the pot. Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and white pepper. Stir well to coat the offal evenly. Add rock sugar and rehydrated dried tangerine peel.
Pour in water or beef broth until the offal is fully submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours.
After 2 hours, add the daikon radish chunks to the pot. Stir gently. Continue to simmer, covered, for another 1 hour, or until the offal and daikon are very tender.
Taste and adjust seasoning if necessary. Remove star anise, cinnamon stick, bay leaves, ginger slices, and green onions before serving for a cleaner appearance, if desired. Serve the braised beef offal claypot hot.
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