Red Braised Beef Offal
A spicy and rich beef offal stew, tender and flavorful, with a bright red broth. Perfect with daikon radish, a warming dish for cold days.
Ingredients
21 items- Beef tripe 300 g
- Beef intestines 200 g
- Beef lung 200 g
- Beef tendon 200 g
- White radish (daikon) 1 (about 300 g)
- Ginger 1 piece
- Garlic 6 cloves
- Dried chili peppers 10
- Sichuan peppercorns 1 tbsp
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 3
- Doubanjiang (chili bean paste) 2 tbsp
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 1 tbsp
- Salt to taste
- White pepper powder 1/2 tsp
- Cooking oil 3 tbsp
- Hot water about 1.5 L
Nutrition
Steps （10 steps）
Clean the tripe, intestines, lung, and tendon separately. Cut tripe into pieces, intestines into sections, lung into slices, tendon into chunks. Blanch in cold water with ginger slices and cooking wine. Bring to a boil over high heat, skim off foam, cook for 5 minutes, then drain and set aside.
Heat oil in a pot over medium heat until 50% hot. Add ginger, garlic, dried chilies, Sichuan peppercorns, star anise, cinnamon, and bay leaves. Stir-fry over low heat for 2 minutes until fragrant, being careful not to burn.
Add doubanjiang and stir-fry over low heat for 1 minute until red oil releases.
Turn to high heat, add blanched offal, and stir-fry quickly for 2 minutes to coat evenly with spices and paste.
Add cooking wine, light soy sauce, dark soy sauce, and rock sugar. Continue stir-frying for 1 minute until sugar dissolves and offal is colored.
Add enough hot water (about 1.5 liters). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 40-50 minutes until offal is tender and broth thickens. Stir occasionally.
When offal is about 80% done (tendon can be easily pierced with chopsticks), add daikon chunks. Continue simmering for 20 minutes until radish is translucent and soft.
Uncover and turn to high heat to reduce broth for about 5 minutes until slightly thickened. Add salt and white pepper to taste. Adjust seasoning.
Transfer to a deep dish or clay pot. Garnish with cilantro or chopped green onions if desired.
Serve with rice or noodles. Enjoy the rich broth and flavorful offal.
Tips
During cleaning, scrub offal with flour and salt to remove odor; blanching with ginger and cooking wine helps reduce gamey flavor; adjust simmering time based on offal type; tendon takes longer.
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