Name: Beef Tripe Pho Recipe
Prep time: 20 min
Cook time: 5 h
Yield: 12
Cuisine: Asian
Ingredients: 5 lbs beef bones with marrow; 5 oz fresh ginger root; 1 onion; 1 daikon; 5 star anise; 8 cloves; 2 cinnamon sticks; 1 tsp cumin seeds; 5 tbsp salt; 4 tbsp fish sauce; 4 tbsp sugar; ½ tbsp monosodium glutamate; 2 lbs beef plate; 1 lb beef tripe; 2 lbs beef top round; ½ bunch cilantro; ½ bunch scallions; ½ onion; fresh herbs; limes; fresh bean sprouts; hoisin sauce; chili sauce; 3 lbs rice stick

rice noodles and beef tripe in a white bowl

How To Make Beef Tripe Pho

The best way to amp up beef tripe? Turn it into a classic Vietnamese dish! This beef tripe pho recipe combines umami-rich broth with beef tripe and rice stick.

Prep: 20 mins

Cook: 5 hrs

Total: 5 hrs 20 mins

Serves:

Ingredients

For Broth:

5 lbs beef bones with marrow, such as leg bones, oxtails, etc.
5 oz fresh ginger root
1 onion
1 daikon, peeled, trimmed, and cut in ½ or ⅓
5 star anise
8 cloves
2 cinnamon sticks, (3-inch)
1 tsp cumin seeds
5 tbsp salt, divided
4 tbsp fish sauce
4 tbsp sugar, divided
½ tbsp monosodium glutamate, optional

For Toppings And Garnish:

2 lbs beef plate
1 lb beef tripe
2 lbs beef top round, or eye round, sliced thinly
½ bunch cilantro, chopped
½ bunch scallions, chopped
½ onion, thinly sliced
fresh herbs, such as Thai basil, Vietnamese coriander, etc.
limes, cut into wedges
fresh bean sprouts, trimmed
hoisin sauce, to taste
chili sauce, to taste
3 lbs rice stick, prepared according to directions on package

Instructions

Broth:

Dry roast the star anise, cumin seeds, cloves, and cinnamon sticks in a non-stick skillet over medium heat until fragrant. Set aside to cool.
Once the spices have cooled, transfer to a muslin spice sachet and tie the bag closed tightly.
Heat a barbecue grill or chargrill pan over high heat and grill the unpeeled onions and ginger evenly for approximately 45 minutes until all sides are blackened.
While the onion and ginger are blackening on the grill, begin preparing the stock.
Place the bones in a large stockpot. Fill the stockpot with enough water to cover the surface of the bones and bring to a boil.
Once the water has boiled for 2 to 3 minutes, discard impurities and collect the bones in a colander.
One by one, rinse the bones to remove any scum. The cleaner the bones are, the clearer the broth will be.
After giving the stockpot a thorough cleaning, fill it with 12 cups of water and bring it to a boil along with the bones, daikon, beef plate, and 2 tablespoons of salt.
Skim the foam and fat off the surface as needed using a fine mesh skimmer.
Place the onion and ginger into the broth after they have been properly charred—give the ginger a few good whacks with the side of a cleaver to split it first.
Add in 3 tablespoons of sugar, as well as the spice sachet.
Next, lower the heat to medium-low and bring all of the ingredients to a gentle simmer and cook for 3 to 4 hours, skimming off any fat or foam that rises to the surface. If the broth reduces too much, add additional water.
When the beef plate is tender, remove it from the broth and submerge it in a bowl of cold water for 5 minutes.
Finally, season the broth with the remaining salt, fish sauce, sugar, and monosodium glutamate, if using.

Toppings And Garnish:

Drain the beef plate and slice it in ¼-inch thick slices. Set aside.
For the tripe, bring water to a boil in a medium-sized saucepan. Add the tripe to the boiling water and bring it to another boil for approximately 4 minutes. Drain the tripe and run under cold water. Slice thinly and set aside.
Combine the scallions, cilantro, and onions and set aside.
Place a portion of noodles in each soup bowl and garnish with tripe and slices of the cooked beef plate and thinly sliced raw beef.
Ladle the hot stock over the noodles and beef just before serving.
Garnish with the onion and cilantro mixture and a pinch of black pepper.
At the table, add bean sprouts, herbs, and a squeeze of lime. Dip the meats in hoisin and chili sauces for extra pow. Enjoy!