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Ingredients

• 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

Description

Serious Eats