Beef Large Intestine Recipe

Clean the intestine

Rinse the beef large intestine thoroughly under cold running water. Turn the intestine inside out if possible and remove any residual fat or debris. Sprinkle the coarse salt over the surface and rub vigorously for 3–4 minutes; this helps to remove slime and odor.

Rinse thoroughly until the water runs clear. Pour the white vinegar over the intestine and rub for another 1–2 minutes, then rinse again under cold water. Cut the intestine into 6–8 cm lengths, depending on preference; set aside.

Parboil to remove impurities

Put 3 liters of water into a large pot and bring to a rolling boil. Add the intestine pieces and boil uncovered for 5 minutes. This step releases impurities and strong odors into the water. Drain the intestine in a colander and discard the water. Rinse the pot and intestine briefly under cold water.

Simmer until tender

Return the cleaned intestine to the pot. Add 3 liters fresh water, bruised ginger, green onion sections, bay leaves, black peppercorns, and 1 tablespoon coarse salt. Bring to a gentle boil, then reduce to a low simmer. Cover and simmer for 1.5–2 hours, checking for tenderness after 90 minutes. The intestine should be pliable and tender but still slightly chewy. Remove from heat when done.

Remove the intestine from the simmer liquid and let cool slightly. Reserve about 250 ml of the simmer liquid for finishing the sauce if desired.

Flavor the intestine

In a wide skillet or clean pot, heat a teaspoon of neutral oil over medium heat. Add the minced garlic and stir-fry briefly until fragrant (20–30 seconds). Add the pre-cooked intestine pieces and toss to coat for 1 minute.

Add soy sauce, dark soy sauce (if using), shaoxing wine, Chinese five-spice, rock sugar, and about 120–250 ml of the reserved simmer liquid (start with 120 ml and add more if you want more sauce). Bring to a gentle simmer and cook for 10–15 minutes, turning pieces occasionally so they absorb the sauce and become evenly seasoned. Taste and adjust seasoning — add a pinch of salt if needed.

In the last minute of cooking, stir in sesame oil and chili oil (if using). Remove from heat.

Transfer the seasoned intestine to a serving plate. Garnish with chopped cilantro and thinly sliced green onion. Serve hot or warm with steamed rice, noodles, or as part of a shared cold-cut platter (it also chills well and can be sliced thinly for cold salads).