RECIPE:Braised Beef Honeycomb Tripe

Cooking directions

Preparing the Tripe

1. Rub the 4 teaspoons of salt all over the organ and rinse with hot water. Repeat this 5 times.

2. Use a knife to scrape against the surface to remove any scum, then rinse using hot water.

3. Pour the vinegar over the tripe and knead it into the organ to clean, then wash off.

4. Bring a pot of water to a boil with the rice wine and ginger and blanch the tripe for 15 minutes, then remove and drain to be used later.

Braising the Tripe

1. Cut the tripe into 2 x 10cm (0.8" x 4") strips.

2. Smash the red fermented bean curd until it forms a paste, then combine it with the chu hou paste and peanut butter.

3. 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 onions, garlic, ginger, dried tangerine peels and star anise for 30 seconds or until fragrant.

4. Add the fermented bean curd mixture in and mix for 30 seconds.

5. Pour the tripe in and stir for 1 minute.

6. Add the 3 cups beef broth in along with the sugar, sesame oil, rice wine, oyster sauce and dark soy sauce and bring it to a boil, then let it simmer on a medium heat for 40 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.