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Fuqi feipian. Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; lit. 'husband and wife lung pieces') is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal.
Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Babat — Indonesian spicy beef tripe dish; can be fried with spices or served as soup as soto babat (tripe soto). Bak kut teh — a Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat, and ribs. Bao du — Chinese quick-boiled beef or lamb tripe. Botifarra — Catalan sausage. Bumbar — Bosnian dish where the ...
The tripe was cooked with long bones, celery root, parsley root, onions, and bay leaf. The tripe was then sliced, breaded and fried, and returned to the broth with some vinegar, marjoram, mustard, salt, and pepper. In Hungarian cuisine, tripe soup is called pacalleves or simply pacal. Pacalpörkölt is a tripe stew heavily spiced with paprika.
Beef tendons are cooked for a long time until it is very tender. In Hong Kong, it is usually serve together with beef brisket and/or radish. Reticulum beef tripe: 金錢肚; gam1cin4 tou5 [78] Omasum beef tripe 牛百葉; ngau4baak6jip6 (牛柏葉) [79] Shrimp toast: 蝦多士: Bread coated with a paste made from minced shrimp and cooked by ...
If a bowl of soup strikes you as the ultimate in comfort, you’ve got plenty of company. Here are 20 of the world’s best soups – from Mexico to Thailand – to fill stomach and soul.
Mala shaokao (麻辣烧烤): Chinese barbecue flavored with mala; Mala xiang guo (麻辣香锅): mala-flavored stir-fry; Mala duck neck (麻辣鴨脖子) Mouth-watering ("drooling") chicken (口水雞): Cold chicken served in mala sauce; Fuqi feipian (夫妻肺片): beef tendon, tongue, tripe, and sometimes also lung, served with oily mala sauce
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.