Braised beef and pork organs

Variety of beef and pork organs. I used:

Honeycomb beef tripe

Beef tendon

Beef liver

Pig intestines

Tamarind juice (to wash the honeycomb tripe if necessary)

4 slices of ginger

5 garlic cloves

Half an onion, cut into wedges

3 pieces red fermented beancurd, smashed

2 heap tablespoons chu hou sauce

Splash of tsao tsing wine

1 tablespoon oyster sauce

1 teaspoon thick dark soy sauce

1/2 teaspoon sesame oil

1 star anise

5 cloves

1/2 stick cinnamon

1 tablespoon sugar

1 teaspoon chicken powder

1 teaspoon white peppercorns

1/2 carrot, cut into pieces

1.5 litres of water

1. Wash the honeycomb tripe in some tamarind juice if it is very smelly.

2. In a pot, fry the ginger, garlic, onion, chu hou and beancurd in a bit of oil till fragrant.

3. Add a splash of tsao tsing wine and then add the water.

4. Add the rest of the ingredients, including the organ meat.

5. If using liver, add it at the last minute. Boil in water first, then add to the rest of the pot.

6. If using tripe, tendon and intestines, bring to a boil and simmer over low heat for 2 - 3 hours. 

7. Serve on top of noodles or rice with some hot mustard and chili sauce.