Cantonese / Noodle Soup Recipe

Beef Intestine Soup

Soup · Serves 3–4 · 1 hour if using prepared intestine

Beef intestine soup uses cleaned prepared beef intestine in a savory broth, often with noodles, rice vermicelli, or offal combinations.

Recipe at a glance

PurposeMenu-derived Chinese restaurant recipe family
Cuisine or formatCantonese / Noodle Soup
Consolidation ruleClosely related menu names are treated as one recipe family when the sauce, technique, or format is the same.

Ingredients

  • 12 oz cleaned cooked beef or pork intestine
  • 6 cups broth
  • 2 slices ginger
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce, optional
  • White pepper
  • Noodles or rice vermicelli, optional
  • Scallions
  • Greens, optional

Method

  1. Rinse prepared intestine well.
  2. Simmer broth with ginger and seasonings.
  3. Add intestine and simmer until tender and seasoned.
  4. Cook noodles separately if using.
  5. Add greens if desired.
  6. Serve with scallions and white pepper.

Menu-literacy notes

  • Use cleaned prepared intestine for home cooking.
  • Offal soups are texture-driven and may include mixed organs.
  • This is distinct from beef tripe noodle soup, though the ordering logic is similar.

Menu appearances covered by this recipe

  • Beef Intestine Soup
  • Rice Vermicelli with Cattles Viscera Soup
  • Pork Intestine Rice Noodle

Variations and substitutions

  • Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
  • For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
  • For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.

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