Beijing Lamb Offal Soup
A steaming bowl of Beijing lamb offal soup with creamy white broth, tender offal, topped with cilantro and chili oil, warm and comforting, a classic Beijing street food.
Ingredients
12 items- Lamb offal (tripe, liver, heart) 500g
- Scallion 1
- Ginger 1 piece
- Cooking wine 2 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Salt 2 tsp
- White pepper 1/2 tsp
- Sichuan pepper powder a pinch
- Cilantro 1 bunch
- Garlic 3 cloves
- Chili oil 1 tbsp
Nutrition
Steps （8 steps）
Rub tripe with salt and flour to remove slime; slice liver; cube heart. Place in cold water with ginger and wine, bring to a boil over high heat, skim foam, simmer over medium heat for 3 minutes, drain.
Heat oil in a pot over medium heat, sauté scallion and ginger until fragrant, add star anise and cinnamon, stir for 30 seconds.
Add offal and stir-fry for 2 minutes until lightly dry and aromatic, splash 1 tbsp wine.
Add enough boiling water (about 2 liters), bring to a boil over high heat, then reduce to low heat, cover and simmer for 1 hour until broth is milky white and offal is tender.
Remove spices, season with salt, white pepper and Sichuan pepper, stir well.
Chop cilantro, mince garlic, prepare chili oil.
Divide cilantro, garlic and chili oil among bowls, pour hot soup over.
Add vinegar or sesame paste to taste, serve hot.
Tips
Blanch offal from cold water to better remove blood; use boiling water for milky broth; avoid over-salting to let natural flavors shine.
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