1. Making the Beef Broth:

2. Blanch the beef bones in boiling water for 2 minutes, then rinse them.

3. In a fresh pot, bring 2.5L of water to a boil. Add the blanched bones, peppercorns, ginger, Shaoxing rice wine, and spring onions.

4. Simmer gently with the lid partially on for 1 hour, skimming any scum. Remove bones and aromatics.

5. Peel the daikon and cut it into 10cm chunks. Simmer in the broth for 5 minutes, then remove and set aside.

6. Preparing The Tripe:

7. Rub the tripe with 4 tsp of salt and rinse with hot water. Repeat this process 5 times.

8. Use a knife to scrape the tripe’s surface to remove any scum, then rinse.

9. Pour vinegar over the tripe, knead it in, and then rinse thoroughly.

10. Bring a pot of water to a boil with Shaoxing rice wine and ginger. Blanch the tripe for 15 minutes, then drain.

11. Braising the Tripe:

12. In a large pot or wok, heat the cooking oil. Add the red fermented bean curd, chu hou paste, and peanut butter, and cook until fragrant.

13. Add garlic and ginger, then deglaze with Shaoxing rice wine.

14. Stir in the oyster sauce, dark soy sauce, sugar, salt, star anise, and tangerine peels.

15. Add the cleaned tripe and toss to coat completely in the sauce.

16. Pour in the beef broth and add the knotted spring onions. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the tripe is tender.

17. Add the reserved daikon chunks during the last 10 minutes of cooking.

18. Stir in sesame oil before serving. Garnish with fresh chopped spring onions or cilantro.