
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
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!
Recipe Notes
If time permits, submerge the bones in cold water and soak for 1 hour, then drain.
Nutrition
- Sugar: 6g
- :
- Calcium: 59mg
- Calories: 837kcal
- Carbohydrates: 102g
- Cholesterol: 58mg
- Fat: 33g
- Fiber: 5g
- Iron: 6mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 552mg
- Protein: 30g
- Saturated Fat: 1g
- Sodium: 3460mg
- Trans Fat: 1g
- Vitamin A: 121IU
- Vitamin C: 8mg
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