Cooking Beef Small Intestine: A Step-by-Step Guide

Ingredients:

• Beef small intestine: 500g

• Salt: 2 tablespoons (for cleaning)

• Flour: 2 tablespoons (for cleaning)

• Vinegar (optional): 2 tablespoons

• Water: For boiling and cleaning

• Aromatics: 2-3 slices of ginger, 2 garlic cloves, and 2 green onions (for boiling)

• Oil: For stir-frying or grilling

• Soy sauce: 2 tablespoons

• Oyster sauce: 1 tablespoon (optional)

• Garlic (minced): 2-3 cloves

• Black pepper: 1 teaspoon

• Chili flakes or paprika: 1 teaspoon (optional for spice)

• Additional spices: (optional) Star anise, cinnamon stick (for braising)

Step 1: Cleaning the Beef Small Intestine

Scientific Explanation: Beef small intestine contains residual contents, fat, and potentially unpleasant odors. Cleaning it thoroughly helps remove these impurities. Salt and flour act as abrasives, scrubbing the surface and inner lining of the intestine, while vinegar helps neutralize strong smells by breaking down odor-causing molecules.

Instructions:

1. Rinse thoroughly:

   • Place the small intestines under cold running water. Flip them inside out to expose the inner lining and rinse thoroughly to remove any debris or impurities.

2. Scrub with salt and flour:

   • Rub the intestines with coarse salt and flour. This step helps remove any slime and excess fat. Knead the mixture into the intestines for about 1-2 minutes.

3. Rinse again:

   • Rinse the intestines thoroughly under cold water until clean. If there is still a strong odor, proceed to the next optional step.

4. (Optional) Soak in vinegar:

   • If the smell is still strong, soak the intestines in a solution of water and 2 tablespoons of vinegar for 10-15 minutes. Rinse well under cold water afterward.

Step 2: Parboiling the Intestines

Scientific Explanation: Parboiling is a technique where food is partially boiled to remove impurities and excess fat. In the case of intestines, it helps eliminate strong odors, tightens the texture, and prepares the intestines for further cooking. Adding aromatics like ginger and garlic during this process helps mask any remaining odor.

Instructions:

1. Boil water:

   • In a large pot, bring water to a boil. Add 2-3 slices of ginger, garlic, and green onions. These aromatics help reduce the smell.

2. Add the intestines:

   • Add the cleaned intestines to the boiling water. Let them parboil for 5-10 minutes. You’ll notice foam rising to the top—this is the residual fat and impurities being released.

3. Rinse again:

   • After parboiling, remove the intestines and rinse them under cold water. Discard the boiling water.

Step 3: Cooking Methods for Beef Small Intestine

Now that the intestines are clean and parboiled, you can proceed with different cooking methods. Below are three popular ways to cook beef small intestines.

Option 1: Braised Beef Small Intestine (Tender and Flavorful)

Scientific Explanation: Braising involves slow cooking the meat in a liquid, allowing tough connective tissues like collagen to break down. Over time, this results in tender meat and deep, rich flavors as the intestines absorb the broth.

Ingredients:

• 500g cleaned beef small intestine

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon sugar

• 1 tablespoon rice wine

• 2 star anise (optional)

• 1 cinnamon stick (optional)

• 2-3 cups water or broth

• Salt and pepper to taste

Instructions:

1. Sauté aromatics:

   • Heat oil in a pot, then sauté ginger, garlic, star anise, and cinnamon (optional) until fragrant.

2. Add intestines and brown:

   • Add the parboiled intestines and brown them for a few minutes.

3. Add liquids:

   • Pour in soy sauce, dark soy sauce, sugar, rice wine, and enough water or broth to cover the intestines. Bring to a simmer.

4. Slow cook:

   • Cover and simmer on low heat for 1.5 to 2 hours, or until the intestines are tender. Check occasionally and add more water if needed.

5. Adjust seasoning:

   • Taste the broth and adjust the seasoning with salt and pepper. Once tender, serve the intestines with rice or noodles.

Option 2: Stir-Fried Beef Small Intestine (Crispy and Chewy)

Scientific Explanation: Stir-frying uses high heat to quickly cook the intestines, resulting in a slightly chewy, crispy texture. This method adds flavor through caramelization and browning.

Ingredients:

• 500g cleaned beef small intestine

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional)

• 2-3 cloves garlic, minced

• 1 bell pepper, sliced (optional)

• 1 onion, sliced (optional)

Instructions:

1. Cut the intestines:

   • After parboiling, cut the intestines into bite-sized pieces.

2. Sauté vegetables:

   • Heat oil in a wok or pan. Stir-fry garlic, onion, and bell peppers (optional) until fragrant and slightly softened.

3. Add the intestines:

   • Add the intestines and stir-fry for 5-7 minutes until golden and crispy.

4. Add sauces:

   • Add soy sauce, oyster sauce, and stir-fry for another 2-3 minutes until the intestines are well-coated and flavorful.

5. Serve:

   • Garnish with green onions and serve with rice.

Option 3: Grilled Beef Small Intestine (Smoky and Charred)

Scientific Explanation: Grilling the intestines adds a smoky flavor and crispy texture, while retaining some of the chewiness inside. The high heat causes Maillard reactions, which enhance flavor through browning.

Ingredients:

• 500g cleaned beef small intestine

• 2 tablespoons oil

• 1 tablespoon soy sauce

• 1 teaspoon black pepper

• 1 teaspoon chili flakes (optional)

Instructions:

1. Marinate:

   • After parboiling, cut the intestines into bite-sized pieces and marinate with oil, soy sauce, black pepper, and chili flakes. Let it sit for 30 minutes.

2. Skewer the intestines:

   • Thread the pieces onto skewers.

3. Grill:

   • Preheat your grill to medium-high heat. Grill the intestines for about 10-12 minutes, turning occasionally, until crispy and charred on the outside.

4. Serve:

   • Serve with your favorite dipping sauce, such as soy sauce, garlic sauce, or chili oil.

Additional Scientific Notes:

• Collagen Breakdown: Intestines contain collagen, which requires long, slow cooking to become tender. In braising, collagen breaks down into gelatin, making the intestines tender.

• Maillard Reaction: Grilling or stir-frying intestines at high heat causes the Maillard reaction, creating flavorful compounds through browning.

• Texture Control: Parboiling helps control the texture by tightening the intestines. Cooking them for shorter times (stir-frying or grilling) will result in a chewier texture, while long braising makes them more tender.