Motsunabe
(tripe recipe from Japan)
Ingredients
250 grams of beef tripe, 250 grams of beef intestines, 2 leeks, 1 cabbage, 3 cloves of garlic, 1 takanotsume pepper, 1 piece of ginger root, 5 tablespoons of red miso paste, 4 cups of broth, 4 tablespoons of mirin (sweet rice wine), 1 tablespoon of soy sauce.
Directions
In a large pot with broth place the boiled tripe and intestines, the ginger and the cloves of garlic, then boil until the tripe is tender. Add the leeks and the cabbage, both thinly sliced, and continue cooking for half an hour before adding in the miso paste and the takanotsume pepper. Stir well. Season with soy sauce and mirin before serving.
