Recipe for lesser parts of cow and pig

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    • #49746
      Soup
      Participant

      Would appreciate korean recipes involving organ meat or lesser cuts.

      Kopchang (small intestines)

      tripe (my mom used to make a soup with tripe that was out of this world but no recipe)

      heart

      liver

      tongue

      pig’s feet

    • #54151

      Ingredients :

      2 1/2 lb honeycomb trip

      1 lb beef bones

      1 pkg oxtail

      Boiling water, as needed

      2 x green onions chopped

      Salt to taste

      Freshly-ground black pepper to taste

      How to cook :

      Wash the tripe and beef.

      Place in a deep saucepan.

      Pour in enough boiling water to cover, and continue to boil over high heat.

      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.

      Continue to cook over low heat about another hour, skimming occasionally.

      When the broth turns milky white, remove the bones.

      When a skewer or fork slides easily into the tripe, remove from the broth.

      Slice and return to the pot.

      Reheat to a boil before serving.

      Serve with chopped green onions, salt and pepper.

      This recipe yields 8 servings.

    • #54152

      Ingredients :

      2 1/2 lb honeycomb trip

      1 lb beef bones

      1 pkg oxtail

      Boiling water, as needed

      2 x green onions chopped

      Salt to taste

      Freshly-ground black pepper to taste

      How to cook :

      Wash the tripe and beef.

      Place in a deep saucepan.

      Pour in enough boiling water to cover, and continue to boil over high heat.

      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.

      Continue to cook over low heat about another hour, skimming occasionally.

      When the broth turns milky white, remove the bones.

      When a skewer or fork slides easily into the tripe, remove from the broth.

      Slice and return to the pot.

      Reheat to a boil before serving.

      Serve with chopped green onions, salt and pepper.

      This recipe yields 8 servings.

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