How to Make Delicious, Simple, and Authentic Hong Kong Beef Tripe Noodle Soup

How to make Beef Entrails Noodles

• 1

  Prepare beef entrails

  Put all the beef entrails into a basin, then add 10g of salt, 30g of ginger, 50ml of vinegar, and 100ml of white wine.

  Rub the salt and ginger into the entrails by hand to clean them. Soak for 30 minutes and rinse the entrails under running water to remove all dirt and eliminate the fishy smell.

  
• 2

  Boil beef tripe

  Put the beef tripe together with 5 slices of ginger and 1 teaspoon of salt into a pot of boiling water and briefly boil for 5 minutes.

  Remove the beef tripe and rinse it well with water.

  Then place the cleaned beef tripe into a bowl, gradually add 1 tablespoon of seasoning, 1 tablespoon of sugar, and 2 tablespoons of soy sauce, and marinate for 15 minutes to absorb the flavors.

  
• 3

  Make the broth

  Place a pot on the stove, add 2 tablespoons of cooking oil, when the oil is hot, add 3 star anise, 1 cinnamon stick, 1 cardamom, 15g of halved shallots, 10g of peeled ginger sliced, and 10g of lemongrass into the pot to sauté briefly.

  When the herbs are fragrant, add 1.5 liters of water and bring to a boil.

  When the water is boiling, add the marinated beef tripe along with 20g of halved onion, 30g of daikon radish cut into pieces about 2 cm, and season with 1 tablespoon of seasoning, 1 tablespoon of sugar, and 1 tablespoon of salt.

  Turn the heat to medium and cook for 3 hours.

  Then, remove the beef tripe and cut it into bite-sized pieces.

  

  
• 4

  Blanch the noodles and vegetables

  Boil water with half a teaspoon of salt, then add the bok choy for a quick blanch.

  Boil a pot of water, to prevent the noodles from sticking together, you should add half a kilogram of noodles for every 4 liters of water.

  When the water is boiling, add the noodles and blanch for about 2 – 3 minutes depending on the type of noodles (refer to the instructions on the packaging for the specific type of noodles).

  Tips for delicious blanched noodles that don’t get mushy:

  • When the water is boiling, reduce the heat to medium or low and blanch the noodles until nearly cooked, do not overcook them as they will become mushy and unappetizing.
  • During the blanching process, you should add a little salt to the water to enhance the flavor of the noodles.
  • After the noodles are cooked, pour them into a colander to drain, then add a few drops of olive oil or cooking oil to prevent them from sticking together.

  
• 5

  Completion

  Place the blanched noodles and the cut beef intestines into a bowl, add the bok choy, then pour in the broth. To make the bowl of beef intestines noodles more appealing, add a bit of fried pork fat and chopped cilantro!

  
• 6

  Final Product

  Hong Kong beef intestines noodles are appealing, with a clear sweet broth, fragrant beef aroma, crispy and chewy beef intestines that are nutritious, and adding a bit of chili sauce and pickled radish on the side is simply fantastic!