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Beef entrails
Beef entrails () is a Hong Kong dish largely influenced by Cantonese cuisine.
Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc. The seasonings called '13 herbs' are the main composition of the master stock sauce, and none of the herbs can be omitted, or else, it causes a huge change on the flavour. The herbs are fennel, Sichuan peppercorn, star anise, dried citrus peel, cinnamon, sand ginger, nutmeg, etc. The tripe (four tripes of the cow are eatable but the honeycomb tripe has the higher rating), pancreas, intestine, spleen and lungs are the major characters of the beef entrails. The dish is usually served with chili oil and pepper powder. It is not only tasty, but also contains high nutrition value.
==Origin of beef entrails==
According to a Chinese legend, an emperor traveling in disguise found out that his citizens were suffering from hunger. Thus, he commanded butchers to kill the cows and cooked them for the starved citizens. The king hoped every citizen could eat it. So besides of cooking the beef, entrails of cows were also put into the pot to cook more. Citizens thought the dish tasted good and the dish has passed on from generation to generation.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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