Beef entrails

Beef entrails, a cherished dish in Hong Kong, have deep roots in Cantonese cuisine. This comforting meal involves stewing high-quality beef along with its entrails for several hours. The result can be savored in various forms—whether in a hot pot, on skewers, or combined with other ingredients.

The magic of this dish lies in its seasoning, known as the "13 herbs." This distinctive blend includes fennel, Sichuan peppercorns, star anise, dried citrus peel, cinnamon, sand ginger, and nutmeg, among others. The main ingredients typically feature tripe, pancreas, intestines, spleen, and lungs, often spiced up with chili oil and black pepper.

Legend has it that beef entrails originated when an emperor, aiming to feed his starving people, ordered the slaughter of cows, ensuring that even the entrails were cooked to maximize the food supply. The dish gained traction in Hong Kong with the arrival of migrants from Guangdong province, evolving into a popular street food. However, stringent regulations have curtailed the number of street vendors, pushing beef entrails into cart noodle shops and cha chaan tengs (Hong Kong-style cafes). Some vendors have even opened specialized restaurants dedicated to this dish.

Nutritionally, beef tripe is low in calories but high in protein, zinc, and vitamin B12, although it does contain high levels of cholesterol. Beef liver, another component, is rich in complete proteins, vitamins A, B-6, B-12, and iron, but it also has high cholesterol levels. Preparing beef entrails requires selecting fresh, high-quality ingredients and following proper cooking techniques. Popular recipes include beef entrails with radish, master stock sauce, and various vegetables in a hot pot.