2Place Beef Tripe, Beef Tongue, and Beef Heart in a large pot with enough cold water to cover. Add 50g Ginger (sliced), 30g Scallion (large sections), 50g Shaoxing wine, 5g Star anise, 2g Bay leaf, and 5g Sichuan peppercorn (braising). Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until all offal is tender.
3Remove the offal from the braising liquid. Let it cool completely. Once cool, slice the Beef Tripe, Beef Tongue, and Beef Heart into very thin, bite-sized pieces.
