Talk:

Recipe requests

“Recipe for lesser parts of cow and pig”

  • 3 posts
  • started 3 years ago by Soup
  1. 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

  2. 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.

  3. 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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