Braised Beef Honeycomb Tripe Food

BRAISED BEEF HONEYCOMB TRIPE

Steps:

• Bring a pot of water to a boil and blanch the beef bones for 2 minutes, then wash and clean the bones.
• Fill a fresh pot of 2 1/2 L (10 1/2 US cup) water on high heat and bring to a boil, then add the cleaned bones in along with the peppercorns, ginger, Shaoxing rice wine and spring onions.
• Keep it on a gentle simmer with the lid partially on for 1 hour while skimming the floating scum every 15 minutes, then remove the bones and aromatics.
• Peel the daikon's skin off, then peel off 2 layers from the surface. This will remove the bitter outer layer.
• Cut them into 10cm (3.9") chunks.
• Put the daikon into the broth on a medium heat to simmer for 5 minutes, then scoop them out and set aside for later.
• Rub the 4 tsp salt all over the organ and rinse with hot water. Repeat this 5 times.
• Use a knife to scrape against the surface to remove any scum, then rinse using hot water.
• Pour the vinegar over the tripe and knead it into the organ to clean, then wash off.
• Bring a pot of water to a boil with the Shaoxing rice wine and ginger and blanch the tripe for 15 minutes, then remove and drain to be used later.
• Cut the tripe into 2 x 10cm (0.8" x 4") strips.
• Smash the red fermented bean curd until it forms a paste, then combine it with the chu hou paste and peanut butter.
• Heat up a wok on medium heat and pour the oil in until it gets hot. Turn the heat to high and brown the spring onion knot, garlic, ginger, dried tangerine peels and star anise for 30 seconds or until fragrant.
• Add the fermented bean curd mixture in and mix for 30 seconds.
• Pour the tripe in and stir for 1 minute.
• Add the 3 US cup beef broth in along with the rock sugar, sesame oil, Shaoxing rice wine, oyster sauce and dark soy sauce and bring it to a boil, then let it simmer on a medium heat for 20 minutes.
• Bring the heat back up to high and add the radish to cook on a medium simmer for 20 minutes or until soft. Note: The longer you braise it, the thicker and richer the sauce becomes. Remove it from the heat when it has reached your desired consistency.
• Serve hot as is!

SPICY STEWED TRIPE WITH SCALLIONS

Steps:

• Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
• Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
• Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
• Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
• Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
• Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
• Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
• To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.