Braised Beef Offal Claypot 牛雜煲

A hearty and flavorful Cantonese classic, Braised Beef Offal Claypot features a medley of tender beef offal (tripe, omasum, lung, intestine, tendon) slow-braised in a rich, aromatic sauce with daikon radish until incredibly tender and infused with deep umami. Served piping hot, it's perfect for chilly weather.

Nutrition (per serving)

Ingredients

• 300g beef tripe
• 200g beef omasum
• 200g beef intestine
• 150g beef lung
• 200g beef tendon
• 500g daikon radish, peeled and cut into chunks
• 50g ginger, sliced
• 3 stalks green onions, cut into sections
• 3 pieces star anise
• 1 piece cinnamon stick
• 2 bay leaves
• 1 piece dried tangerine peel (approx. 5g), rehydrated
• 2 cubes fermented red bean curd, mashed
• 1 cube fermented white bean curd, mashed
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 20g rock sugar
• 3 tbsp Shaoxing wine
• 0.5 tsp white pepper
• 1.5 L water or beef broth
• 2 tbsp cooking oil

Steps

1. Wash beef tripe, beef omasum, beef intestine, beef lung, and beef tendon thoroughly. Blanch all the offal in boiling water with a few slices of ginger and some Shaoxing wine for 10-15 minutes to remove impurities and strong odors. Drain and rinse well under cold water. Cut the offal into bite-sized pieces.
2. Prepare daikon radish by peeling and cutting into large chunks. Rehydrate dried tangerine peel. Mash fermented red bean curd and fermented white bean curd.
3. Heat cooking oil in a large claypot or heavy-bottomed pot over medium heat. Add sliced ginger, green onions, star anise, cinnamon stick, and bay leaves. Sauté until fragrant.
4. Add the mashed fermented red bean curd and fermented white bean curd to the pot and stir-fry briefly until fragrant.
5. Add the prepared beef tripe, beef omasum, beef intestine, beef lung, and beef tendon to the pot. Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and white pepper. Stir well to coat the offal evenly. Add rock sugar and rehydrated dried tangerine peel.
6. Pour in water or beef broth until the offal is fully submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours.
7. After 2 hours, add the daikon radish chunks to the pot. Stir gently. Continue to simmer, covered, for another 1 hour, or until the offal and daikon are very tender.
8. Taste and adjust seasoning if necessary. Remove star anise, cinnamon stick, bay leaves, ginger slices, and green onions before serving for a cleaner appearance, if desired. Serve the braised beef offal claypot hot.

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