Though the dish is traditionally made with lung, here in the US you're more likely to find the spicy Sichuanese sauce coating thin slices of beef brisket and tripe.
- For the Broth:
- 4 ounces beef brisket
- 4 to 6 ounces beef honeycomb tripe
- 2 quarts water
- one 2-inch cinnamon stick
- 1/2 teaspoon black peppercorns, crushed
- 1 tablespoon salt
- one 1-inch piece of ginger
- For the Chili Sauce:
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 6 tablespoons sesame paste or tahini (or 1/4 cup peanuts, crushed with a mortar and pestle)
- 1 teaspoon light soy sauce
- 3-4 tablespoons chili oil (oil and chili sediment from bottom of jar)
- 1/4 cup beef broth
- 1/4 cup roughly chopped cilantro
Rinse brisket and tripe in water and then place into a large stockpot. Add water to cover completely (About 2 quarts). Bring to a boil over high heat, reduce heat to low, and add cinnamon, black pepper, salt, and ginger. Simmer until tender, 2 to 2 1/2 hours. Remove from heat and allow brisket and tripe to cool in broth.
Meanwhile, make the chili sauce. Combine Sichuan peppercorns, sesame paste, soy sauce, and chili oil. Set aside.
When the brisket and tripe have cooled down, remove from the broth and cut on a bias into 1/8-inch slices. Add 1/4 cup beef broth to chili/sesame mixture and stir to combine. Dress the brisket and tripe liberally in the sauce, tossing to coat all the slices. Add the chopped cilantro and serve at room temperature. Leftovers may be kept in the refrigerator for 1-2 days.