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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: kiDo
Servings: 6
8 ounces beef or calves liver
8 ounces prepared tripe
4 ounces lean beef rump or fillet
4 ounces lean ground beef or pork
salt and black pepper
1 egg
light soy sauce
1 small carrot
6 dried Chinese black bushrooms, soaked
8 cups rich beef broth
3 ounce can bamboo shoots, drained
18 canned ginkgo nuts, drained
2 tablespoons pine nuts, optional
1 fresh red chile, shredded
3 green onions, shredded
Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside. Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips. Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares. Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned. Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip. When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls.
Vinegar Soy Dipping Sauce
¾ cup light soy sauce
¼ cup white vinegar
¼ cup white sesame seeds, toasted and ground
2 teaspoons finely chopped green onions
Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added.