Beef Tripe Pho

Instructions

1. Prepare the beef bones
   Place beef bones in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the bones thoroughly under cold water to remove impurities.
2. Make the broth base
   Return the cleaned bones to a large stockpot and add 4 quarts of water. Bring to a boil, then reduce heat to maintain a gentle simmer. Add the charred onion and ginger. Skim off any foam that rises to the surface.
3. Add aromatics
   Toast star anise, cinnamon, cloves, and coriander seeds in a dry pan until fragrant. Add to the broth along with 1 tablespoon of salt. Simmer uncovered for 3 hours, occasionally skimming the surface.
4. Prepare the tripe
   While the broth simmers, clean the beef tripe thoroughly by scrubbing with salt and rinsing multiple times. Blanch in boiling water for 2 minutes, then drain and rinse with cold water. Slice into thin, bite-sized strips.
5. Cook the tripe
   Add the sliced tripe to the broth for the last 30 minutes of cooking. This will ensure the tripe is tender but not overcooked. When done, strain the broth through a fine-mesh sieve.
6. Season the broth
   Return the strained broth to the pot. Add fish sauce and rock sugar, adjusting to taste. Keep at a low simmer while preparing the noodles and garnishes.
7. Prepare the noodles
   Cook the rice noodles according to package instructions until they are just tender. Drain well and rinse with cold water to prevent sticking.
8. Assemble the pho
   Place a portion of noodles in each bowl. Arrange the cooked tripe slices on top. Ladle the hot broth over the noodles and tripe. Serve immediately with garnishes on the side, allowing each person to customize their bowl with bean sprouts, herbs, lime, and sauces.