Husband And Wife Lung Slices (Or Brisket And Tripe) Recipe – a delicious recipe with beef brisket, beef honeycomb, water, cinnamon stick, black peppercorns, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse brisket and tripe in water and then place into a large stockpot. Add water to cover completely (About 2 quarts). Bring to a boil over high heat, reduce heat to low, and add cinnamon, black pepper, salt, and ginger. Simmer until tender, 2 to 2 1/2 hours. Remove from heat and allow brisket and tripe to cool in broth.
2
Meanwhile, make the chili sauce. Combine Sichuan peppercorns, sesame paste, soy sauce, and chili oil. Set aside.
3
When the brisket and tripe have cooled down, remove from the broth and cut on a bias into 1/8-inch slices. Add 1/4 cup beef broth to chili/sesame mixture and stir to combine. Dress the brisket and tripe liberally in the sauce, tossing to coat all the slices. Add the chopped cilantro and serve at room temperature. Leftovers may be kept in the refrigerator for 1-2 days.
1172
kcal
Calories
91
g
Fat
88
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 ounces beef brisket, 4 to 6 ounces beef honeycomb tripe, 2 quarts water, one 2-inch cinnamon stick, and more.
Yes, Husband And Wife Lung Slices (Or Brisket And Tripe) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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