Hmong Bitter Beef Soup by Chercreations

Ingredients

• 500g (1.1 lb) beef short ribs, cut into pieces
• 500g (1.1 lb) beef chuck, rough chopped
• 200g (7 oz) beef tripe, sliced
• 200g (7 oz) beef heart, thinly sliced
• 200g (7 oz) beef intestines, cooked and sliced
• 2 stalks lemongrass, bruised
• 50g (2 oz) ginger, sliced
• 50g (2 oz) galangal, sliced
• 5 kaffir lime leaves
• 1 tbsp beef bile (adjust to taste)
• 2 l water
• 1 tbsp salt
• 1 tbsp chicken bouillon powder
• 1/2 cup green onions, chopped
• 3 chili peppers, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup vietnamese coriander, chopped

Instructions

1. Sauté beef short ribs in a large pot over medium-high heat until fat renders, about 5 minutes.
2. Add lemongrass, ginger, galangal, kaffir lime leaves, and beef chuck; sauté until meat is slightly browned, about 5 minutes.
3. Pour in 2 liters of water, season with salt and chicken bouillon, and bring to a simmer.
4. Cover with a lid and simmer for 40 minutes, skimming off any foam or fat from the surface as needed.
5. Add beef tripe, beef heart, and cooked beef intestines to the pot and stir to combine.
6. Add the beef bile, stir well, and continue to simmer for 20 minutes.
7. Remove the lemongrass stalks from the pot.
8. Stir in green onions, chili peppers, cilantro, and Vietnamese coriander, cooking for 30 seconds before turning off the heat.