Ingredients:
 | 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 |
|
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. 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. |
