In this stew, Honeycomb Tripe is slow-cooked to tender perfection and enveloped in a fragrant broth infused with the flavours of Japan. Delicate aromas of ginger, soy and miso add warmth and depth to the simple stew before being garnished with fresh green onion. To enhance the subtle flavours in this dish, prepare the stew up to a day in advance.
Ingredients
Here are the following ingredients:
- 4 lb (2 kg) Honeycomb Tripe, cut into 1-inch (2.5 cm) pieces
- 4 tsp (20 mL) kosher salt
- ¼ cup (60 mL) canola oil
- 1 lb (500 g) thinly sliced carrot, about 4 cups (1 L)
- 1 lb (500 g) thinly sliced daikon, about 4 cups (1 L)
- 8 oz (250 g) thinly sliced onion, about 2 cups (500 mL)
- ¼ cup (60 mL) minced garlic
- ¼ cup (60 mL) minced ginger
- 1 napa cabbage, about 1¼ lb (625 g)
- 1 lb (500 g) konjac (konnyaku) or yam cake, cut into 1-inch (2.5 cm) pieces and rinsed under cold water
- 1 cup (250 mL) white miso paste
- 1 cup (250 mL) soy sauce
- ¼ cup (60 mL) dashi powder
Service
- 1 cup (250 mL) thinly sliced green onion
Preparation
- Rinse tripe well under cold water until it runs clear. Add tripe and salt to large stock pot; cover with cold water and bring to a boil. Simmer for 1 hour or until tripe is tender and only slightly chewy. Drain and discard cooking liquid. Rinse well under cold water; cover and set aside.
- Heat oil in large stock pot set over medium heat. Add carrot, daikon, onion, garlic and ginger. Cook for 10 minutes or until fragrant and softened but not browned. Pour in 24 cups (6 L) water and add tripe; bring to a boil. Simmer for 1 to 1½ hours or until very tender.
- Meanwhile, separate cabbage into leaves and cut in half crosswise. Chop the leafy end into 2-inch (5 cm) pieces; cover and set aside. Cut stems into 1-inch (2.5 cm) pieces.
- Add cabbage stems and konjac to soup; simmer for 30 minutes or until vegetables are softened.
- Whisk some of the hot broth with the miso until smooth. Add miso mixture to pot with soy sauce and dashi powder. Simmer for 30 minutes or until flavourful and slightly thickened.
- Stir in cabbage leaves and cook until wilted. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.
Service
- Reheat stew and hold for service or reheat individual portions to order. Adjust thickness with additional water until desired consistency is achieved.
- Ladle 2 cups (500 mL) stew into bowl. Garnish with 1 tbsp (30 mL) green onion.
Chef's Tip
Prepare soup the day before to enhance flavours. Source cleaned tripe to reduce prep time and rinse under cold running water until water runs clear. Konjac (konnyaku) is a jelly made from the starchy konjac plant, which is a member of the taro and yam family. The jelly is sold in a firm, rubbery cake block. It has a dense gelatin-like texture and does not dissolve. It adds a subtle flavour and wonderful texture to soups and stews. Omit if preferred or substitute with soft or firm cubes of tofu. Slice carrots into half-moon shapes, daikon into triangular slices and konjac into thin squares to give the soup an authentic and diverse presentation.
Beef Cuts
Honeycomb Tripe
Honeycomb Tripe
