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1
Clean each offal piece thoroughly and separately. Scrub the intestine inside and out under cold running water. Squeeze the lung repeatedly until no blood remains. Trim the tripe, heart, and tendon. Place each type in its own pot of cold water, bring to the boil separately, blanch for 3 minutes, then drain and rinse under cold water. The blanching water must be discarded — a clean smell after blanching signals the offal is ready to proceed.
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2
Place the blanched tendon and tripe into a large pot with 3 litres of cold water. Add the star anise, sand ginger, dried tangerine peel, curry leaves, and soy sauce. Bring to the boil over high heat, then reduce to a steady low simmer. Cook, partially covered, for 2 hours. The broth will deepen to a dark amber; the tendon, when pressed, should still offer resistance at this stage.
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3
Add the blanched intestine, lung, and heart to the pot. Continue to simmer for a further 1 hour. This is where the dish lives or dies: the tendon must become completely gelatinous — it should yield to the slightest pressure with no rubbery resistance — and the broth must be intensely savoury, thick with collagen, never thin. Taste the broth; if it lacks depth, remove the lid and reduce at a slightly higher simmer for 20 minutes before proceeding.
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4
Add the daikon rounds to the pot. Simmer uncovered for a final 1 hour. The daikon is ready when a chopstick passes through each piece without resistance and the rounds have taken on the deep colour of the broth, signalling full absorption of the offal-spice liquor.
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5
If serving over noodles, cook the fresh egg noodles in a separate pot of rapidly boiling unsalted water for 1–2 minutes until just tender, then drain. Divide the noodles among warmed bowls. Ladle portions of mixed offal and daikon over the noodles, then pour the broth over generously. The surface of the broth should carry a visible sheen of collagen.