The main recipe is for the tripe and meatball version (hence the house special title). However, I also give alternate directions in the steps for a regular beef version. The basic process and core ingredients are the same. The broth is also extremely tasty on it's own and can be used for other recipes as well. This makes a lot, so there may be lots of leftovers to figure out what to do with.
There are recipes out there that use pre-made spice mixes and pre-made broth. If you are looking for a quick recipe, this is probably not the Instructable for you. I prefer to have the freedom to add the amount of spices I like best and making the extremely tasty broth from scratch is most of the point for me. I document things I've tried during this process that have (and have not) worked very well.
The spices here have applications in many other types of food, so if you don't have them on hand, don't panic that you'll be buying them and only using them once. I've gotten some of mine in bulk from the local Indian and Asian markets. They are a fraction of the cost to get them there than in the little jars at the grocery store. I put the excess in ziplock bags and store them in the freezer so they don't lose their potency.