Tripe Hot Pot

Soups and Congees

Tripe Hot Pot
Ingredients suggested for eight to ten people:
1 pound beef tripe, precooked for half-hour, then cut into two-inch pieces
1 pound pork tripe, precooked for half-hour, then cut into two-inch pieces
1/2 pound brains, simmered for 20 minutes then cut into two-inch cubes
1/2 pound calves liver, cut into one-inch cubes
1/2 pound congealed duck blood, cut in one-inch cubes
1/2 pound flank steak, thin sliced
1/2 pound beef tendons, pre-simmered one hour
1/2 pound firm tofu, cut in one-inch cubes
2 ounces wood ear fungus, soaked and cut, if needed
1 to 2 sections lotus root, peeled and thinly sliced
6 to 8 knotted Chinese leek bundles
4 or more cups spring water
1 pound white or daikon radish, peeled and in one-inch pieces
2 ounces cellophane noodles, soaked for half-hour in warm water
8 scallions, tied in knots
1/4 pound enoki mushrooms
Suggested Accompaniments:
Chili oil, minced garlic, minced fresh ginger, chili paste with or without garlic, Sichuan peppercorns coarsely ground, ground white pepper, crushed cloves, mustard sauce made mixing dry mustard with oil or water

Flavor and Fortune is a magazine of: