Cherry & Dennis Helper Habitat
Hong Kong Braised Beef Offal with Daikon
港式蘿蔔牛雜
Recipe overview
Tripe, tendon and intestine are cleaned separately, then slowly braised with daikon and chu hou spices until tender.
01
Ingredients
Main ingredients
- 500 g cleaned beef tripe
- 400 g beef tendon
- 400 g cleaned beef intestine
- 700 g daikon
- 30 g ginger
- 4 cloves garlic
- 1.5 L water
Seasoning
- 3 tbsp chu hou paste
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 20 g rock sugar
- 3 pieces star anise
- 1 piece dried tangerine peel
02
Tools
- three large bowls
- cutting board
- knife
- stockpot
- colander
- braising pot
- spatula
- food thermometer
03
Steps
Step 1
Wash separately
Wash separately. Rinse each type of offal in a separate bowl until visibly clean.
Step 2
Blanch the tripe
Blanch the tripe. Boil it for 5 minutes, drain and rinse again.
Step 3
Blanch the intestine
Blanch the intestine. Use fresh water, boil for 8 minutes, drain and rinse.
Step 4
Pre-cook the tendon
Pre-cook the tendon. Boil for 10 minutes, drain and cut into large pieces.
Step 5
Cut the ingredients
Cut the ingredients. Cut tripe and intestine into 4 cm pieces and chunk the peeled daikon.
Step 6
Fry the aromatics
Fry the aromatics. Heat the braising pot and cook ginger and garlic until fragrant.
Step 7
Fry the paste
Fry the paste. Cook chu hou, star anise and peel for 1 minute without burning.
Step 8
Coat the offal
Coat the offal. Add all offal, stir well and splash in Shaoxing wine.
Step 9
Add the braising liquid
Add the braising liquid. Add both soy sauces, sugar and 1.5 L water, then boil.
Step 10
Braise the offal
Braise the offal. Cover and simmer gently for 70 minutes, turning occasionally.
Step 11
Add the daikon
Add the daikon. Braise for 30 minutes more until tendon and daikon are tender.
Step 12
Check and serve
Check and serve. Confirm every offal type reaches 75°C, skim the fat and serve hot.
Common mistakes
- Shared dirty water or skipped blanching leaves odours, while hard boiling toughens tripe.
Tips
Clean and blanch each offal separately, then simmer until a chopstick enters the tendon easily.
