How to Cook Delicious Pineapple Beef Offal Hot Pot That Is Tender and Fragrant, Warming the Heart on Rainy Days

How to Make Pineapple Beef Offal Hotpot

• 1

  Prepare the Beef Offal

  First, rinse the beef offal, then proceed to remove the odor and boil it.

  After that, cut the beef offal into bite-sized pieces and marinate with the following spices: 1 teaspoon of salt + 1/2 teaspoon of monosodium glutamate + 1 teaspoon of seasoning powder + 1 teaspoon of sugar + 1/2 tablespoon of fish sauce + 1 teaspoon of chili paste + 1 teaspoon of five-spice powder, then mix well and let it soak in the spices for 20 – 30 minutes.

  Tips to Prepare Beef Offal Without Odor:

  First, you need to turn the beef offal inside out:

  Method 1: Scrub the beef offal with lemon and salt (or use flour), then rinse with clean water. After that, blanch the beef offal in boiling water (about 80 degrees Celsius) along with 1 tablespoon of fish sauce (high protein content) + 1 tablespoon of vinegar, to completely remove the slime and odor of the beef offal, then take it out.

  Method 2: You just need to scrub it with salt, rinse with clean water, then blanch it in boiling water with crushed lemongrass (or sliced ginger). Finally, take it out and soak the beef offal in a bowl of cooled boiled water with some fresh lemon slices.

  Method 3: You scrub it with salt and flour, then use a lemon slice to rub the beef offal to remove any dirt before rinsing it with clean water. After that, blanch it in a pot of boiling water with crushed ginger + 1 teaspoon of salt + 1 tablespoon of white wine + 1 teaspoon of vinegar. Finally, soak it in cold water before taking it out and slicing it into bite-sized pieces.
  Remember, avoid overusing lime and alum to wash and deodorize the beef offal, as using them in incorrect amounts and ways can affect health.

  
• 2

  Prepare other ingredients

  Clean the straw mushrooms by cutting off the dirty parts and then soak them in salt water before rinsing them clean.

  Peel and finely chop 2 shallots and 6 cloves of garlic. At the same time, finely chop 2 chili peppers. Peel the ginger and slice it thinly.

  Peel the pineapple, cut it into quarters, remove the core, and cut each piece into 1 – 2cm thick chunks. Rinse the tomatoes and cut each one into quarters.

  Pick the accompanying vegetables, removing any wilted leaves, and wash them thoroughly.

  
• 3

  Cook the hot pot

  Place a pan on the stove, add oil (or pork fat) to sauté a little chopped shallots and garlic until fragrant. Then, add the beef intestines and stir-fry until they are firm, then remove from heat.

  Next, take a pot and place it on the stove, add a little cooking oil, ginger, garlic, and shallots to sauté until fragrant. About 1 minute later, add the chopped chili, then pour in the coconut water to bring to a boil. After that, add the sliced straw mushrooms and pineapple, cooking for another 3 – 4 minutes before adding the beef intestines over medium heat.

  Cook the beef intestines until they reach a chewy texture, then add the tomatoes and pepper and cook for a little longer. Turn off the heat and start enjoying!

  Note: You can add 1 cup (about 330ml) of cold water instead of just using coconut water. If using only coconut water, the hot pot will taste better and richer. However, if the coconut water is too sweet, it may affect the taste of the dish, as too much sweetness can be overwhelming!

  
• 4

  Final Product

  So you have finished cooking the delicious pineapple beef tripe hotpot, with the enticing aroma from the beef tripe and five-spice powder, along with the super spicy satay chili to enjoy with various side vegetables and fresh rice noodles on rainy days, what could be better?

  Now, let’s enjoy the pineapple beef hotpot with your loved ones, especially on those chilly weather days!