42min 4 ppl
Motsunabe
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 26g
Carbs 10g
Fats 18g
About this dish
Beef tripe simmered long and gently with garlic and chilli until tender, then piled with cabbage and finished with a fistful of chives. A Fukuoka izakaya staple that turns an unglamorous cut into the main event.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Chinese cabbagecut into large pieces400 g
- Chivescut into lengths100 g
- Beansprouts200 g
- Garlic clovessliced4
Meat & Poultry
- Beef tripecleaned and parboiled, cut into pieces500 g
Tins & Jars
- Dashi stock1000 ml
Spices & Seasonings
- Dried Red Chillies2
Oils & Condiments
- Dark miso paste60 g
- Soy sauce40 ml
- Sesame Oil15 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Clean the tripe thoroughly and parboil it in a pan of boiling water for 10 minutes, then drain, rinse and cut into bite-sized pieces.
Approx. 10 minutes
2
Slice the garlic and chillies, and cut the cabbage and chives into lengths.
Approx. 6 minutes
3
Heat the sesame oil in a large saucepan and stir-fry the garlic and chillies for 2 minutes until fragrant.
Approx. 3 minutes
4
Pour in the dashi stock, dark miso paste and soy sauce, stir to dissolve the miso, and bring to a simmer.
Approx. 5 minutes
5
Add the tripe and simmer for 20 minutes, checking with a meat thermometer that it reaches at least 74°C.
Approx. 10 minutes
6
Add the cabbage and beansprouts and simmer for 5 minutes until the vegetables are just wilted and the tripe yields easily to a fork.
Approx. 5 minutes
7
Stir in the chives just before serving and ladle into bowls.
Approx. 3 minutes
