You have to make a choice between the 'dry' or the soup; with all parts of the cow (tripe, meat, etc), or with just the meat slices. Go all the way and dig into the 'dry' - gravy version - with the works. The soup, although gorgeously murky in its appearance, is not as flavourful as the thick, maroon-tinged gravy that thoroughly coats the thick bee hoon noodles. The meats are prepared to good textures, with none of that beefy stench. Make sure you get here early - Uncle is only open unil 7pm on Fridays, and 6pm on Saturdays and Sundays.