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Beef Tripe Hot Pot, Mongolian Style

Unusual Ingredients

Beef Tripe Hot Pot, Mongolian Style
2 Tablespoons beef fat
1/2 pound beef tripe, washed and cut into thin slices
1/4 pound beef kidney, cut into thin slices
1/4 pound beef liver, cut into thin slices
1/4 pound beef steak, cut into thin slices
5 Tablespoons spicy broad bean sauce
3 tablespoons finely minced fresh ginger
4 teaspoons Sichuan peppercorns, crused using the side of the cleave
5 Tablespoons minced chili peppers
1 teaspoon coarse salt
1/2 cup rice wine
1 Tablespoons Mai Tai or another Chinese liquor
8 cups beef stock
1/4 cup yak butter
3 cups different kinds of radish and greed vegetables
1. Heat a wok or fry pan and render the beef fat, then remove any left-over pieces, and finely mince these curled pieces, and return them to the wok or pan.
2. Add each of the meats individually, and fry them one at a time, first the tripe, then the kidney, etc., each for about one minute, removing them to a plate when done, allowing them to cool quickly, leaving any rendered fat in the pan.
3. After these meats are barely cooked and cooled, add the broad bean sauce, the ginger, Sichuan peppercorns, and the chili peppers and sir-fry them together for one minute, then add the salt, wine, liquor, stock, and yak butter and then add this to a hot pot and bring to the boil.
4. Put the radish and the greens on separate plates around the hot pot; the slightly cooked meats, as well.
5. Give each diner a long-handled fork and an individually long-handled strainer basket, a soup bowl and soup spoon, and chopsticks; see that the hot pot has a long-handled ladle.
6. Now each diner can cook the meats and vegetables they prefer, to the doneness they desire, and as desired.

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