BEEF TRIPE AND TENDONS WITH DRIED BEAN CURD

Beef Tripe and Tendons With Dried Bean Curd image

Make and share this Beef Tripe and Tendons With Dried Bean Curd recipe from Food.com.

Provided by foodart

Categories Cantonese

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

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Ingredients

2 lbs honeycomb beef tripe
1 1/2 lbs fresh beef, tendons
1/4 lb fresh ginger
6 fresh garlic cloves
2 star anise
3 stalks green onions, cut into 2 inch strips
2 tablespoons salt
water
8 ounces dried bean sticks
16 Chinese black mushrooms
1 lb carrot, large sliced
1 lb fried bean cake
1 tablespoon sugar
1/4 cup soy sauce
1/2 cup oyster sauce
salt
white pepper
4 stalks green onions, 1 inch slices

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.

Nutrition Facts : Calories 1273.5, Fat 121.4, SaturatedFat 50.3, Cholesterol 168.6, Sodium 5628.5, Carbohydrate 27.5, Fiber 4.8, Sugar 10, Protein 18.7