KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1¼ lb. beef tripe, cleaned and washed well
½ lb. beef, boiled in 5 cups water until tender and cut in ¼-inch cubes (optional)
12 cups water
4 cups beef broth
1 inch ginger root, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 Tbs. distilled white vinegar
6 oz. giant white radish, peeled and diced in ½-inch cubes
5 sprigs celery leaf, chopped
1 Tbs. fried shallots
Rinse tripe well under running water until very clean. Bring water to a boil in a stockpot, add tripe and simmer until soft (approximately 2 hours).
Strain water and cool tripe in ice water. Cit in pieces approximately 1 inch x ½ inch.
Bring beef stock, ginger, garlic and vinegar to a boil in a large stockpot. Add tripe, radish, and beef cubes (optional). Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.
Makes 4-5 servings.
|
1st Keep
 cookiemilk
|
Comments