Thoroughly clean the beef tripe, intestines, and lung. In a large pot, bring water to a boil, add 3 slices of ginger and white vinegar. Add the beef offal and blanch for 10-15 minutes to remove impurities and strong odors. Drain well and rinse under cold water.
Peel and cut the daikon radish into 2-inch chunks. Prepare the remaining ginger slices, smashed garlic, and spring onion sections. Soak the dried tangerine peel until soft, then scrape off the white pith from the inside.
In a large heavy-bottomed pot or Dutch oven, heat a little oil over medium heat. Add the remaining ginger slices, smashed garlic, and spring onion sections. Sauté until fragrant, about 2 minutes.
Add Chu Hou paste, mashed fermented red bean curd, dried tangerine peel, star anise, and cinnamon stick to the pot. Sauté for another minute to release their aromas.
Pour in Shaoxing wine and stir to deglaze the pot, scraping any bits from the bottom.
Add the blanched beef offal and daikon radish chunks to the pot. Stir well to coat them with the sauce.
Pour in the water or chicken stock, then add light soy sauce, dark soy sauce, oyster sauce, and rock sugar. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the offal is very tender. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh spring onions if desired. Best served with steamed rice or noodles.
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