Beef Tripe and Tendons With Dried Bean Curd
- 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.