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Gom-tang (tripe recipe from South Korea) |
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Ingredients 1 pound of tripe 1 pound of brisket 1 pound of ox tail bones 4 green onions Salt Pepper |
DirectionsLet the ox tail bones soak in cold water for about one hour, changing water when necessary. In the meantime, cut the tripe and the brisket in chunks. Put ox tails, brisket and tripe in a large pot with about two gallons of water and boil for at least 8 hours on medium heat. While cooking, periodically remove the scum floating on the surface, and add water to the pot to maintain at least 1 gallon of broth. In the end, the soup should have a cream color. Adjust with salt and ground pepper to taste, and serve it with couple of bones, chopped green onions, boiled rice, and kimchi. |
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