Makes 6-8 servings
1 lb beef brisket
1 lb beef flat tripe
1 beef tongue, cleaned and peeled
¼ cup rice wine
2 teaspoons salt
2 whole star anise
1 black cardamom pod
1 teaspoon Sichuan peppercorns
1 2” stick cinnamon
3 slices dried licorice root
1 small piece dried tangerine peel
3 slices ginger
2 tablespoons red chili oil
1 teaspoon Sichuan peppercorn powder
1 tablespoon soy sauce
2 tablespoons chopped peanuts
2 tablespoons chopped green onions
Bring a large pot of water to boil; blanch beef brisket, tripe and tongue for 5 minutes. Drain and rinse well under cold running water to clean.
Place spice packet ingredients in a spice bag, secure with a piece of string.
Return brisket, tripe and tongue into pot, add enough water to cover, add spice bag, rice wine and salt; cook over high heat for 30 minutes. Reduce heat to low and continue simmering until tender but not falling apart, about 90 minutes. As each item tenderizes, remove from pot and let it cool.
Meanwhile, combine ¼ cup of the simmering liquid with seasoning sauce ingredients in a small bowl, set aside.
When the brisket, tripe and tongue are cool enough to handle, slice into 1/8 inch thick pieces. Arrange on a serving plate and drizzle seasoning sauce all over. To serve, garnish with chopped peanuts, green onions and cilantro.