Beef Offal Soup
Korean-style beef offal soup with tender, slow-cooked tripe and richly flavored broth.
Ingredients
Beef offal (heart, liver, lungs, tripe), fascia and impurities removed
1000 g
Beef head meat, fine hairs removed
1000 g
Beef feet, fine hairs removed
1000 g
Green onions, peeled, washed, and finely chopped
200 g
Beef bones, washed and broken into pieces
2000 g
Chili powder
10 g
White pepper powder
4 g
Refined salt
20 g
Instructions
1
Clean the beef offal
Remove the fascia and impurities from the beef heart, liver, lungs, and tripe. Wash them with a solution of salt, vinegar, and alkali water, soak for half a day, then drain and rinse several times until they are clean and free of any impurities or odor.
2
Prepare the head meat, feet, and bones
Remove all fine hairs from the beef head meat and beef feet, then wash the beef bones thoroughly and break them into pieces.
3
Simmer the broth
Place the beef offal, head meat, feet, and bones into a large stockpot. Add six times their volume of water, bring to a rolling boil over high heat, then reduce to low heat and skim off the foam.
4
Shred the meat and reduce the broth
Once the meat is tender, remove it from the pot and, while still hot, strip the meat from the bones and cut it into small pieces. Return the bones to the pot and simmer for another 6 hours until the broth becomes rich and concentrated.
5
Prepare the seasoning
Peel and wash the green onions, then finely chop them. Combine with chili powder, white pepper powder, and salt, and portion the mixture into individual small dipping dishes for later use.
6
Serving
To serve, finely chop the cooked offal meat and place it in a bowl, then ladle the hot rich broth over it. Season to taste with the prepared dipping mix according to personal preference.
