Beef Offal Soup 牛雜湯

A hearty and flavorful Cantonese soup featuring various beef offal cuts, slow-cooked in a rich broth with daikon radish and aromatic spices. Known for its tender texture and deep umami taste.

Nutrition (per serving)

Ingredients

• 500g Beef Tripe
• 300g Beef Lung
• 300g Beef Intestines
• 1 large Daikon Radish (about 500g)
• 5-6 slices Ginger slices
• 3 stalks Scallions
• 3 pieces Star Anise
• 1 small Cinnamon Stick
• 2 Bay Leaves
• 1 piece Dried Tangerine Peel (about 5g)
• 2 cubes Fermented Bean Curd (red)
• 20g Rock Sugar
• 2 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 tbsp Shaoxing Wine
• 1/2 tsp White Pepper Powder
• Salt to taste
• 2.5 Liters Water (or beef broth)
• 1 tbsp Cooking Oil

Steps

1. Thoroughly clean the Beef Tripe, Beef Lung, and Beef Intestines. Blanch them in boiling water with a few Ginger slices and some Scallions for 10 minutes. Drain and rinse thoroughly with cold water. Cut the offal into bite-sized pieces.
2. Peel and cut the Daikon Radish into large chunks.
3. Heat Cooking Oil in a large pot. Add remaining Ginger slices, Star Anise, Cinnamon Stick, Bay Leaves, and Dried Tangerine Peel. Sauté until fragrant.
4. Add the prepared Beef Tripe, Beef Lung, and Beef Intestines to the pot. Stir in Fermented Bean Curd, Rock Sugar, Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, and White Pepper Powder. Stir-fry for a few minutes.
5. Pour in Water (or beef broth). Bring to a boil, then reduce heat to low. Add the Daikon Radish. Cover and simmer for at least 2 hours, or until the offal is very tender.
6. Taste and adjust seasoning with Salt if needed. Serve hot, garnished with fresh Scallions (optional).

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