1. Cook the leaves. The leaves are sliced down one by one with a knife and set aside

2. The leaves will be sliced one by one, and then cut into small slices for wearing on a bamboo stick, because they are for home consumption, and the blocks are relatively small compared to those of sellers who are still serving them, so they will not be so small and delicate

3. After the bamboo sticks are cleaned, the cut leaves will be put through the bamboo sticks one by one

4. Sesame sauce dipping sauce production

5. Take a portion of sesame sauce, add cold water and mix well, the advantage of adding cold water first is that the sesame sauce is not easy to leak

6. Then add chive sauce, tofu milk, sugar, sesame oil, and aji fresh soy sauce

7. Mix well and it will be the dipping sauce for the tripe shabu-shabu, which is even better for use as a hot pot shabu-shabu sauce

8. Prepare a dish of chili oil

9. Boil a pot of bone broth with the bones

10. Put the dressed tripe skewers into the pot and shabu-shabu them

11. Shabu-shabu them for about a minute or two

12. Put the skewers into a deep bowl, pour the shabu-shabu broth into the bowl, and bring them to the table to be eaten

Eating Instructions:

13. Take a skewer of tripe and place the end of the skewer on the edge of the bowl

14. Then gently pull the bamboo skewer so that the leaves are squeezed onto the top of the skewer, making it easy to dip and eat

15. Dip the skewer in sesame sauce and serve

16. Dip the skewer in chili oil if you like spicy food