Beef Tripe Noodle Soup

Beef Tripe Noodle Soup



600g chuck roll

500g beef tripe (first stomach)

400g beef tripe (second stomach)

300g beef’s tendon

600g radish (peeled, cut into pieces)

1 tbsp peppercorns (crushed0

1 kg flat noodles / “Sha Ho Fen”

7 litres water



20g dried Dioscorea yam

20g “Fu Shen”

50g “Yu Zhu”

30g medlar seeds

20g “Dang Shan”

30g red dates

20g dried “Longan”

10g “Bei Qi



1 stalk spring onion (chopped)

1 stalk continental parsley (chopped)

some fried shallot oil



1 tbsp salt

1 tbsp chicken stock granule



To make stock:

1. Blanch and cook the chuck roll, beef’s tripes, and beef’s tendon into boiling water for 15 minutes. Remove, rinse under running cool water, cut into convenient pieces, keep aside.


2. Put the chuck roll, first stomach, and beef’s tendon (except second stomach) into a deep pot, add in all herbals. Pour in water and bring to a boil. Cover, cook at medium heat for approximately 40 minutes.


3. Add in radish and second stomach, continue cook for further 25-30 minutes. Next, add in seasoning to taste.


To assemble:

1. Blanch the “Sha Ho Fen” into boiling water for a while, remove and drain well.


2. Place the “Sha Ho Fen” into a big serving bowl, spoon in beef stock, add in beef’s tripes, and beef’s tendon. Lastly, serve with the accompaniment. a provider of chinese herbs since 1933. Visit their site for more information.

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