Cantonese / Noodle Soup Recipe
Beef Tripe Noodle Soup
Beef tripe noodle soup pairs tender prepared tripe with broth, noodles, greens, and aromatics.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / Noodle Soup |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 12 oz cleaned cooked beef tripe
- 6 cups beef or chicken broth
- 2 slices ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, optional
- White pepper
- 10 oz noodles
- Greens
- Scallions
Method
- Rinse and slice prepared tripe.
- Simmer broth with ginger, soy sauces, and white pepper.
- Add tripe and simmer until tender and seasoned.
- Cook noodles separately.
- Blanch greens.
- Assemble noodles, tripe, greens, and broth.
- Finish with scallions.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.