Beef Tripe Rice Noodle Soup (Chinese Style)
Beef tripe rice noodle is a savory dish that’s popular in various Asian cuisines, especially Chinese and Vietnamese cooking.Here’s a breakdown:Beef tripe refers to the edible lining of a cow’s stomach—often from the first or second chamber. It has a chewy, slightly spongy texture and soaks up flavors beautifully when simmered with spices or broth.Rice noodles are thin or wide noodles made from rice flour and water—soft, silky, and a great base for soupy or saucy dishes.Depending on the style, the dish might look like:Chinese-style: Tripe is simmered in a rich beef broth flavoured with ginger, garlic, star anise, and soy sauce, then poured over rice noodles—often topped with scallions and cilantro.Vietnamese-style (like Phở Sách): Tripe is sliced thinly and added to a phở (beef noodle soup) bowl, sharing space with other cuts of beef in an aromatic broth.
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Ingredients
For the broth
- 1 lb beef tripe cleaned, honeycomb tripe if possible
- 8 cups beef stock or water
- 1 inch fresh ginger piece, sliced
- 3 cloves garlic smashed
- 2 green onions cut into 3-inch lengths
- 2 star anise pods
- 1 piece dried tangerine peel optional but aromatic
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp rock sugar or brown sugar
- Salt to taste
For the noodles and toppings
- 12 oz dried rice noodles or fresh, medium or wide
- 1 bunch Chinese greens small, like baby bok choy or choy sum
- 1 bunch cilantro small, chopped
- 2 scallions finely sliced
- Chili oil or chili paste, optional
Instructions
Clean the tripe
- Boil a pot of water. Add the tripe and blanch for 5 minutes to remove impurities. Rinse under cold water.
Simmer the tripe
- In a large pot, add 8 cups water (or stock), ginger, garlic, green onions, star anise, tangerine peel, soy sauces, Shaoxing wine, and sugar. Add the cleaned tripe.
- Bring to a boil, reduce to low, and simmer about 1½ to 2 hours, until the tripe is tender but still slightly chewy.
Slice the tripe
- Remove tripe, let cool slightly, then cut into bite-sized strips. Keep warm. Strain the broth and adjust seasoning with salt.
Prepare noodles and vegetables
- Cook the rice noodles according to package instructions. Boil or blanch the Chinese greens until just tender.
Assemble the bowls
- Divide noodles among 4 bowls. Ladle hot broth over them. Top with slices of tripe and the blanched greens.
Garnish
- Sprinkle with chopped scallions and cilantro. Add chili oil or paste if you like heat.
For extra richness, simmer some beef tendon or brisket along with the tripe—it deepens the broth and gives the soup a luxurious mouthfeel.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 398kcal (20%)Carbohydrates: 80g (27%)Protein: 14g (28%)Fat: 1g (2%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 1863mg (81%)Potassium: 1004mg (29%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 255IU (5%)Vitamin C: 4mg (5%)Calcium: 72mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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