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Post by April B. on Feb 3, 2003 15:06:29 GMT -6
Beef Tripe Soup Serves 4 to 5
Ingredients:
1 to 1-1/2 pounds beef tripe, cleaned and washed 1 pound stew beef, boiled until tender and cut into 1-inch cubes 12 cups water 4 cups beef broth 1 inch ginger root, peeled and sliced lengthwise 4 cloves garlic, peeled and sliced 1 tablespoon distilled white vinegar 2 carrots, peeled and sliced 2 turnips, peeled and quartered 2 stalks celery, coarsely chopped 5 sprigs celery leaf, chopped 1 tablespoon fried shallots salt and pepper, to taste
Instructions:
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. Cut in pieces approximately 1 inch x 1-1/2 inches.
Bring beef stock, ginger, garlic and vinegar to a boil in a large stockpot. Add tripe, vegetables, and beef cubes. Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.
NOTE: You may add other seasonings that suit your taste.
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