Best Beef Tripe And Tendons With Dried Bean Curd Recipes

MOM'S BEST BEEF STEW WITH TENDON

Steps:

• Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. Turn to lowest heat. Simmer at rated pressure for 30 minutes. Turn off heat and allow the pressure to release naturally.
• While simmering the beef tendon, prepare beef plate. Add beef plate into a large pot and add water to cover the meat. Bring to a boil over high heat. Turn to medium-low heat and keep a gentle boil going for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it. Turn off heat. Use a colander to transfer beef to a wok (or a large dutch oven). Let the soup sit about 10 minutes, then pour the soup into the wok until it covers the beef completely. (There may be some clotted blood on the bottom of pot. Try to avoid pouring it into wok.) Save the rest of the soup in the pot and set it aside for later use.
• Heat the wok over medium heat. Add Shaoxing wine, chili pepper, ginger, scallion, bay leaves and black pepper (* see footnote) into wok and simmer, covered, for about 40 minutes. The beef tendon should be ready at that point.
• Transfer beef tendon from the pressure cooker to the wok, and discard the broth.
• Add curry powder, sugar and tomato paste into wok and mix well. Simmer, covered, for about 30 minutes, until beef starts to become more tender.
• Add dark soy sauce, light soy sauce and salt into the wok. Mix well and simmer, covered, for one hour to one hour and a half (simmer time varies depending on the cut of beef). While simmering, stir the beef several times. Scoop the beef from the bottom with a spatula, to avoid burning it on the bottom of the pot.
• After 20 minutes, watch the beef more closely and adjust the seasoning. If the liquid is becoming thick, but the beef is still tough, add more broth (from step 2), half a cup at a time. The liquid should be able to cover half of the beef. However, do not add too much water at the end of simmering, when beef is already soft.
• When simmering has finished, adjust the seasoning again. The beef should be very tender and the soup quite thick. If the soup is not thick enough, boil uncovered over medium heat. Stand near the wok and stir constantly until soup thickens.
• Serve warm with steamed rice.
• The beef stew will stay good in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
• To store the beef stew for your lunchbox or dinner during the next two weeks, place stew in a small bowl (2 to 4 servings per bowl) and set aside. After the stew has cooled down to room temperature, cover with plastic wrap and place in refrigerator, until stew has congealed and can easily be easily taken from the bowl. Store the blocks of stew in individual ziplock bags in the freezer.
• To make a one-dish meal, you could add beans, potato, tomato, carrot or broccoli into the stew and boil them together, until the vegetables are cooked through.

BEEF TRIPE AND TENDONS WITH DRIED BEAN CURD

Steps:

• In a stockpot add beef tripe's, tendon, ginger, garlic, star anises, green onion, salt and cover with water the mixture and bring to boil and after 5 minutes of boiling reduce to a light rolling simmer. Simmer until the tripe and tendons are tender. Remove from stock and set aside to cool. Cut the tripe and tendons into pieces.
• Soak the bean curd sticks and mushrooms until soft and cut off the stems from mushrooms. Cut the bean crud stick into 2 inch pieces.
• In a stockpot add about 3 quarts of water bring to a boil. Add the bean curd stick, mushrooms and carrot brings to a boil. When the mixture is tender add fried bean cake, sugar, soy sauce and oyster sauce. Taste the stock after 10 minutes of simmer. Add salt and pepper to taste. Return the beef tripe and tendons and back to a boil. Turn off heat and add green onion.

ROMAN STYLE TRIPE

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.