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Seolnong Tang - Tripe Soup
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2 1/2 lb. (1.2kg) honeycomb tripe
1 lb. (500g) beef bones (about 4-inches in all)
1 lb. (500g) beef (brisket or bottom round)
Boiling water
2 green onions, choped
Salt and pepper to taste
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1. Wash the tripe and beef bones. Place in a deep saucepan. Pour in enough boiling water to cover, and continue to boil over high heat.
2. When the surface is almost covered with scum, drain completely. Pour in enough fresh boiling water to cover, and cook over medium heat about 2 hours, skimming thorougly.
3. Add brisket and continue to cook over low heat about 2 more hours, skimming occasionally. When the broth turns milky white, remove the bones.
4. When a skewer or fork slides easily into the tripe and brisket, remove from the broth. Slice thinly and return to the pot.
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Preparation Time: |
Serves: 8 |
| Recipe Origin: Korea |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 6086 times. |
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