Hong Kong Style Beef Offal Noodle Soup

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A Hong Kong street-food classic built on a clear, aromatic beef broth loaded with honeycomb tripe, tendon, and brisket. Served over springy rice noodles with a handful of greens and a shower of scallion, it is the kind of bowl that warms you from the inside out.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 950 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the offal and broth

• 500 g beef honeycomb tripe, cleaned
• 300 g beef tendon, cut into 5 cm pieces
• 400 g beef brisket
• 1 large daikon radish, peeled and cut into chunks
• 4 cm knob fresh ginger, smashed
• 4 garlic cloves, smashed
• 2 pieces dried tangerine peel, soaked
• 2 star anise
• 1 small cinnamon stick
• 1 tsp whole white peppercorns
• 3 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tsp sugar
• 10 cups water

For the noodles and assembly

• 400 g fresh flat rice noodles (ho fun) or thin egg noodles
• 200 g choy sum or gai lan, trimmed
• 3 scallions, thinly sliced
• 1 small handful fresh cilantro
• 2 tsp chili oil, optional
• 1 tsp Sambal or XO sauce, optional
• Soy sauce and vinegar to taste

Directions

1. Place the tripe, tendon, and brisket in a large pot, cover with cold water, and bring to a boil over high heat. Cook for 5 minutes, then drain and rinse well under cold water to remove impurities.
2. Return the parboiled offal and brisket to the clean pot. Add the daikon, ginger, garlic, tangerine peel, star anise, cinnamon, white peppercorns, Shaoxing wine, soy sauce, sugar, and 10 cups of water. Bring to a boil, skim any foam, then reduce to a gentle simmer.
3. Partially cover and simmer for 2 to 2.5 hours, or until the tendon is silky and the brisket is fork-tender. Skim excess fat as needed to keep the broth clean and clear.
4. Remove the brisket, tripe, and tendon and let them rest until cool enough to handle. Slice the brisket against the grain into 5 mm pieces and cut the tripe and tendon into bite-sized strips. Reserve the broth and daikon.
5. Bring a separate pot of water to a boil. Blanch the noodles for 30 to 60 seconds until just tender, then drain and divide among 4 warmed bowls.
6. In the same water, blanch the choy sum for 30 seconds and arrange alongside the noodles.
7. Ladle the hot broth over the noodles, then top each bowl with brisket, tripe, tendon, daikon pieces, and greens.
8. Finish with scallions, cilantro, and a small drizzle of chili oil or a dab of Sambal if desired. Serve immediately with extra soy sauce and a splash of vinegar on the side.

Cook’s Notes

• Ask your butcher for pre-cleaned honeycomb tripe; if you start from raw, scrub it generously with salt and vinegar before cooking.
• The broth deepens in flavor if made a day ahead, cooled, and skimmed of solidified fat before reheating.
• Hong Kong style is traditionally a clear, savory broth rather than the fiery Sichuan version, so add chili oil only at the table.
• A splash of Chinkiang black vinegar cuts through the richness and is a common Cantonese addition.
• Keep the simmer very gentle so the broth stays pale and the tendon turns translucent rather than tough.

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