Beef Tripe Pho Recipe

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.

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!