-
1
Bring the master stock to the boil. Add the beef tendon and reduce to a steady simmer. Cook for 3–4 hours, topping up with water as needed, until the collagen has fully softened but the tendon holds its shape and does not dissolve. Remove and set aside.
-
2
Blanch the tripe in a separate pan of rapidly boiling unsalted water for 10 minutes. Drain, discard the water, then add the tripe to the master stock. Simmer for 45–60 minutes. The dish lives or dies at this point: tripe must reach the precise window of tender yet slightly resistant — a pair of chopsticks should pass through with gentle pressure, but the surface should spring back faintly when pressed; the moment it yields without resistance it has crossed into mush and cannot be recovered.
-
3
Add the beef shank to the master stock and simmer for 1.5–2 hours until tender but not falling apart. A skewer inserted into the thickest point should slide through with moderate pressure; the meat should hold a clean edge when pressed.
-
4
Remove all components from the stock. Cool completely at room temperature, then refrigerate until cold throughout — the surface should feel firm to the touch and the tendon should be set and sliceable without compressing.
-
5
Slice each component to 2–3 mm against the grain. Arrange the slices together on a platter, displaying the distinct textures side by side. The cross-sections should be clean-edged and show the characteristic grain of each cut.
-
6
Combine all dressing ingredients — chilli oil with its sediment, soy sauce, Chinkiang vinegar, sugar, sesame oil, ground Sichuan peppercorn, sesame paste, sesame seeds, and chopped peanuts — and stir well. Pour generously over the sliced meat, ensuring all surfaces are well coated. The sauce should pool lightly around the base of the platter; every piece must carry flavour.
-
7
Scatter celery leaves and sesame seeds over the dressed platter. Serve cold. The aroma at table should carry both the floral heat of Sichuan peppercorn and the deep richness of chilli oil.