One of Japanese home cooking's heartier dishes, motsuni simmers beef tripe for a long time with miso and ginger. With no grain in the mix, it makes a low-carb stew heavy on protein and fat.
Boil the tripe pieces in plenty of water for 20 minutes, skimming off the foam, then drain and rinse.
Sauté the ginger in the sesame oil, add the drained tripe and cook for 5 more minutes.
Add the water, soy sauce and spring onion, and simmer over low heat with the lid ajar for 60 minutes.
Dissolve the miso paste in a ladle of hot broth, stir it in, and simmer for 10 more minutes before serving.
Skim off the foam thoroughly during the first boil of the tripe, or the stew will smell unpleasant. Allergens: contains soy (miso).
If you cannot find tripe, beef intestine works too; just extend the first boil by 10 minutes.
Admin DadaGastro · verified in test kitchen20 dakikalık ilk haşlamada köpüğünü almayı ihmal ettim, güveç 95 dakika pişmesine rağmen hafif ağır bir koku aldı ve ailem pek beğenmedi. İkinci denemede köpüğü dikkatle aldım, sonuç tamamen değişti ama bu seferki puanım ilk deneyim için.
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