Ingredients:

  • 1 pound beef tripe, cleaned and cut into strips
  • 4 cups beef broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green onions, sliced (for garnish)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili paste (adjust to taste)
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • Optional: 1 teaspoon sesame oil

Instructions:

  1. Clean and cut the tripe as necessary. Blanch in boiling water for 5-10 minutes; drain and set aside.
  2. Heat a large pot over medium heat; add vegetable oil. Sauté onion, garlic, ginger, carrot, and celery until softened, about 5 minutes.
  3. Add the blanched tripe to the pot along with beef broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the tripe is tender.
  4. In a small bowl, whisk together chili paste, soy sauce, rice vinegar, sugar, and sesame oil until smooth.
  5. Once the tripe is tender, adjust seasoning of the soup. Serve hot, drizzled with spicy sauce and garnished with green onions.