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- Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc. The seasonings called "13 herbs" are the main composition of the master stock sauce. None of the herbs can be omitted, or else it causes a huge change of flavour. The herbs are fennel, Sichuan peppercorn, star anise, dried citrus peel, cinnamon, sand ginger, and nutmeg. The tripe (four tripes of the cow are edible but the honeycomb tripe has the highest rating), pancreas, intestine, spleen and lungs are the major characters of the beef entrails. The dish is usually served with chili oil and black pepper. (en)
- 응아우잡(중국어 정체자: 牛雜, 월병: ngau4 zaap6)은 홍콩 요리의 일종이다. 소고기를 내장과 함께 몇 시간동안 푹 끓여 만든 스튜다. (ko)
- 牛雜是東南亞、廣東、香港常見的粤式街頭小吃，由牛的內臟煮成，包括牛胃、牛心、牛肝、牛腎、牛肺、牛沙瓜等等。通常与白蘿蔔一起煮，再以濃郁的柱侯醬汁或鹵水汁調味。 在煮食前，牛內臟的清洗工夫要比較多，否則會有異味；從健康而言，它的膽固醇比較高。 (zh)
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- 응아우잡(중국어 정체자: 牛雜, 월병: ngau4 zaap6)은 홍콩 요리의 일종이다. 소고기를 내장과 함께 몇 시간동안 푹 끓여 만든 스튜다. (ko)
- 牛雜是東南亞、廣東、香港常見的粤式街頭小吃，由牛的內臟煮成，包括牛胃、牛心、牛肝、牛腎、牛肺、牛沙瓜等等。通常与白蘿蔔一起煮，再以濃郁的柱侯醬汁或鹵水汁調味。 在煮食前，牛內臟的清洗工夫要比較多，否則會有異味；從健康而言，它的膽固醇比較高。 (zh)
- Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc. The seasonings called "13 herbs" are the main composition of the master stock sauce. None of the herbs can be omitted, or else it causes a huge change of flavour. The herbs are fennel, Sichuan peppercorn, star anise, dried citrus peel, cinnamon, sand ginger, and nutmeg. The tripe (four tripes of the cow are edible but the honeycomb tripe has the highest rating), pancreas, intestine, spleen and lungs are the major characters of the beef entrails. The dis (en)
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- 응아우잡 (ko)
- Ngau zap (en)
- 牛雜 (zh)
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