Ingredients

Beef tripe about 2 pounds instant cassoulet bamboo shoots 2 boxes

Practice

1

Beef tripe washed, cold water in a pot of Kawasaki. Bring to a boil and pour out.

2

Refill the water to cover the tripe and add green onion, star anise, ginger and rice wine, bring to a boil, then turn down the heat and cook until the tripe can be penetrated with chopsticks. Cool and refrigerate for half an hour.

3

Then shredded.

4

The ready-made cassoulet bamboo shoots can be opened and tossed with the shredded tripe.