Radish Beef Offal Claypot (萝卜牛杂煲)
萝卜牛杂煲 · luó bo niú zá bāo
Cantonese night markets are famous for beef offal claypots. My favorite vendor would simmer tripe, lung, and tendon for hours until the radish became translucent with flavor.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- beef tripe, cleaned牛肚🛒 local200 g
- beef tendon牛筋🛒 local150 g
- daikon radish, chunks白萝卜块🛒 local400 g
- star anise八角🏮 asian2 pieces
- cinnamon stick桂皮🏮 asian1 piece
- light soy sauce生抽🏮 asian3 tbsp
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Instructions
1Parboil beef offal 5 minutes, drain and rinse.
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 牛杂变紧，浮沫涌出。Offal firms up, foam rises.
You know it's right when: 灰色浮沫浮起——丢弃。Grey foam floats — discard.
2Sear offal in claypot 2 minutes until lightly browned.
🔍 Look for Medium-high 2 分钟 · 2 minutesVisual: 表面金黄。Surface turns golden-brown.
You know it's right when: 滋滋声大。Sizzle is loud.
3Add star anise and cinnamon, stir 30 seconds.
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 香料出香。Spices release aroma.
You know it's right when: 甜香料香气。Sweet spice aroma.
4Add radish, pour in 800ml water, bring to boil.
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 汤汁剧烈沸腾。Broth bubbles vigorously.
You know it's right when: 滚沸。Rolling boil.
5Reduce to low, cover and simmer 60 minutes.
🔍 Look for Low heat 60 分钟 · 60 minutesVisual: 汤汁微滚，萝卜变软。Broth simmers gently, radish softens.
You know it's right when: 蒸汽匀速逸出。Steam escapes steadily.
6Add soy sauce, simmer 10 more minutes. Radish should be translucent.
🔍 Look for 10 分钟 · 10 minutesVisual: 萝卜透明，牛杂软烂。Radish is translucent, offal is tender.
You know it's right when: 筷子轻松插入萝卜。Chopstick slides into radish easily.
Tips
- · Clean tripe thoroughly before cooking.
- · Radish absorbs flavors — add it last to prevent mushiness.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
What is velveting and why do it?
Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.
Source: HǎoWèi technique guide
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