Ox Organ Clay Pot: A Flavorful Cantonese Specialty

Ox Organ Clay Pot, deeply rooted in Cantonese cuisine, is a harmonious blend of various ox organs cooked to perfection in a clay pot. The slow – cooking process infuses every morsel with rich, savory flavors. Whether enjoyed at a family dinner or in a bustling Cantonese restaurant, this dish never fails to satisfy. Here’s a step – by – step guide to making this hearty delicacy at home.

Ingredients

For the Ox Organs

• 200g beef tripe: Tripe’s unique texture adds an interesting chew to the dish.
• 200g beef tendon: Beef tendon becomes tender and gelatinous after slow – cooking.
• 200g beef liver: It contributes a distinct, earthy flavor.
• 200g beef intestines: When cooked right, beef intestines offer a wonderful depth of flavor.

For Seasonings and Aromatics

• 3 – 4 slices of ginger
• 4 – 5 cloves of garlic, smashed
• 2 scallions, cut into sections
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of Shaoxing wine
• 1 star anise
• 1 small piece of cinnamon
• 1 teaspoon of five – spice powder
• 1 tablespoon of sugar
• A pinch of salt
• 1/2 teaspoon of white pepper
• 500 – 600ml beef broth
• 2 tablespoons of peanut oil

Step – by – Step Cooking Process

Preparing the Ox Organs

1. Thoroughly clean each type of ox organ. For beef tripe, use a knife to scrape off any impurities on the surface. Soak beef intestines in water with a little salt and vinegar to remove the unpleasant smell.
2. Cut the beef tripe into small pieces, about 3 – 4 cm in size. Slice the beef tendon, liver, and intestines into appropriate pieces.
3. Blanch all the ox organs separately in boiling water. Let them boil for 2 – 3 minutes, then remove and rinse with cold water. This step helps to get rid of blood and impurities.

Sautéing Aromatics

1. Heat a clay pot or a heavy – bottomed pot over medium – high heat. Add 2 tablespoons of peanut oil.
2. When the oil is hot, add the ginger slices, smashed garlic cloves, and scallion sections. Stir – fry until fragrant, about 1 minute.

Adding Seasonings and Ox Organs

1. Put 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 star anise, 1 small piece of cinnamon, 1 teaspoon of five – spice powder, 1 tablespoon of sugar, a pinch of salt, and 1/2 teaspoon of white pepper into the pot. Stir well to combine the seasonings.
2. Add all the blanched ox organs to the pot. Stir – fry for 2 – 3 minutes to coat the organs evenly with the seasonings.

Slow – Cooking

1. Pour in 500 – 600ml of beef broth. Make sure the ox organs are fully submerged.
2. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 1.5 – 2.5 hours. The exact cooking time depends on the texture of the organs; you want the tripe, tendon, and intestines to be tender yet retain some chewiness, and the liver to be cooked through without becoming dry.

Serving

Transfer the Ox Organ Clay Pot to the dining table while it’s still hot. Garnish with some fresh scallions. It’s best served with steamed rice, allowing you to savor every bit of the rich, flavorful broth and tender ox organs.