Braised Beef Offal with Chu Hou Sauce 柱侯牛雜

A classic Cantonese comfort food, this dish features various beef offal cuts slowly braised in a rich and aromatic sauce made from Chu Hou paste, fermented red bean curd, and a blend of warming spices. The long simmering process makes the offal incredibly tender and infused with deep savory flavors, often served with tender daikon radish.

Nutrition (per serving)

Ingredients

• 500g beef tripe (ox tripe, cleaned)
• 500g beef intestines (cleaned)
• 300g beef lung (cleaned)
• 1 large daikon radish (approx. 800g), peeled and cut into 2-inch chunks
• 9 slices ginger (6 for braising, 3 for blanching)
• 4 cloves garlic, smashed
• 2 stalks spring onions, cut into 2-inch sections
• 1 piece dried tangerine peel (Chenpi), soaked until soft, scraped clean
• 2 pieces star anise
• 1 piece cinnamon stick
• 4 tbsp Chu Hou paste
• 2 cubes fermented red bean curd (Nam Yu), mashed
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 30g rock sugar
• 1.5 L water or chicken stock
• 2 tbsp white vinegar (for blanching)

Steps

1. Thoroughly clean the beef tripe, intestines, and lung. In a large pot, bring water to a boil, add 3 slices of ginger and white vinegar. Add the beef offal and blanch for 10-15 minutes to remove impurities and strong odors. Drain well and rinse under cold water.
2. Peel and cut the daikon radish into 2-inch chunks. Prepare the remaining ginger slices, smashed garlic, and spring onion sections. Soak the dried tangerine peel until soft, then scrape off the white pith from the inside.
3. In a large heavy-bottomed pot or Dutch oven, heat a little oil over medium heat. Add the remaining ginger slices, smashed garlic, and spring onion sections. Sauté until fragrant, about 2 minutes.
4. Add Chu Hou paste, mashed fermented red bean curd, dried tangerine peel, star anise, and cinnamon stick to the pot. Sauté for another minute to release their aromas.
5. Pour in Shaoxing wine and stir to deglaze the pot, scraping any bits from the bottom.
6. Add the blanched beef offal and daikon radish chunks to the pot. Stir well to coat them with the sauce.
7. Pour in the water or chicken stock, then add light soy sauce, dark soy sauce, oyster sauce, and rock sugar. Bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the offal is very tender. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh spring onions if desired. Best served with steamed rice or noodles.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce