Ingredients:

  • 1 pound (450g) honeycomb tripe, cleaned and cut into strips
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) ginger, minced
  • 1 tablespoon (15g) soy sauce
  • 1 teaspoon (5g) ground black pepper
  • 1 teaspoon (5g) chili flakes (optional, adjust to taste)
  • 2 cups (500ml) beef broth
  • 1 tablespoon (15g) apple cider vinegar
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) rice vinegar
  • 1 teaspoon (5g) five-spice powder
  • 1 teaspoon (5g) salt

Instructions:

  1. Clean the honeycomb tripe thoroughly under cold water.
  2. Cut it into strips and place in a mixing bowl.
  3. In a separate bowl, combine sesame oil, rice vinegar, five-spice powder, and salt.
  4. Pour marinade over the tripe and mix well. Cover and refrigerate overnight.
  5. Heat vegetable oil in a large pot over medium heat.
  6. Add onions, garlic, and ginger. Sauté until fragrant and onions are translucent.
  7. Remove marinated tripe from the refrigerator, adding it to the pot.
  8. Stir in soy sauce, black pepper, and chili flakes (if using).
  9. Pour in beef broth and apple cider vinegar.
  10. Bring to a boil, then reduce heat to low.
  11. Cover and let simmer for about 1 ½ to 2 hours until tender.
  12. Adjust seasoning if necessary. Ladle into bowls and garnish with chopped green onions.