Beef tripe & intestines: Wash thoroughly with clean water and a bit of salt. If available, use cooking wine/vinegar for an additional rinse to remove odors. Rinse the beef/pork liver gently with water to remove the blood and odors.

After rinsing, place all the beef tripes, intestines and liver into a pot with cinnamon, lemongrass, ginger, and cooking wine (optional). Boil to whiten and deodorize the offal. Once the water boils, continue simmering for about 15 minutes, then remove the offal and rinse again under clean water.

Combine the cleaned offal (tripe, intestines, liver) with the seasoning ingredients: minced garlic, shallots, ginger, star anise, cinnamon stick, five-spice powde, turmeric powder. curry powder (optional), cooking wine (optional), annatto oil (optional), and oyster sauce (optional).

To prevent staining your hands with turmeric and curry powder, wear gloves while mixing the seasonings into the offal. Gently massage to ensure the flavors are well absorbed. Let the offal marinate for at least 30 minutes, or overnight for better flavor.

Place the marinated offal in a pot with 200ml coconut milk (or coconut water) and 400ml water. Adjust the liquid quantity based on your pot size.

Heat the mixture over high heat until it boils. Then, reduce to low heat, cover, and simmer for about 2 hours. If using a pressure cooker, secure the lid and cook the offal over low heat for at least 1 hour.

After cooking, test the offal for tenderness by cutting a piece and tasting it. If it can be easily bitten through but still retains a slight chew, it’s ready. Adjust the seasoning with soy sauce, salt, and sugar to taste.

When serving phá lấu, use scissors to cut the beef tripe and intestines into small pieces. Slice the liver thinly. Arrange everything in a bowl and ladle the hot broth over the offal. Serve with crusty bread for dipping.

For a dipping sauce, you can use a calamansi sauce or tamarind sauce: Cook 50g sugar, 20g calamansi juice or tamarind juice, 30g water, and ½ tsp salt on low heat.

If available, garnish the phá lấu with a few sprigs of Vietnamese coriander (rau răm) and cilantro for added freshness.