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.
01Ingredients
- 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)
Nutrition (per serving)328kcal
- Protein38.5g
- Carbs18.2g
- Fat8.4g
Fiber 3.1 gSodium 1247 mg
02Steps
- 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.
- 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.
- 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.
- 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.
- Pour in Shaoxing wine and stir to deglaze the pot, scraping any bits from the bottom.
- Add the blanched beef offal and daikon radish chunks to the pot. Stir well to coat them with the sauce.
- 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.
- 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.
- Serve hot, garnished with fresh spring onions if desired. Best served with steamed rice or noodles.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.