Rinse 500 g beef tripe thoroughly.
In a pot, combine beef tripe, 1500 g water, 3 g cinnamon stick, 5 g star anise, 2 g bay leaf, and 10 g Sichuan peppercorns.
Bring to a boil, then simmer for 1.5 hours until tripe is tender. Drain and cut into bite-sized pieces.
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