Ingredients Jump to Instructions ↓

  1. 2 onions, unpeeled, halved and studded with cloves

  2. 3 shallots unpeeled

  3. 4 ounces whole fresh ginger, unpeeled

  4. 8 star anise

  5. 1 cinnamon stick

  6. 5 medium parsnips cut into 2-inch chunks

  7. Salt

  8. 1 pound tripe and tendons

  9. 1/2 pound flank steak

  10. 1/2 pound beef brisket

Instructions Jump to Ingredients ↑

  1. Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket.


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