Recipe for lesser parts of cow and pig

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This topic contains 2 replies, has 2 voices, and was last updated by  smccarthy71 4 years, 2 months ago.

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  • #49746

    Soup
    Member

    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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