Stewed Tripe With Onions Recipe
Ingredients
| Tripe | 1 1⁄2 Pound, cut into pieces | |
| Marrow bone | 1 | |
| Onion | 1 , chopped | |
| Carrots | 3 , diced | |
| Stock | 1 Cup (16 tbs) | |
| Celery and tops | 1⁄2 Cup (8 tbs), chopped | |
| Brown rice | 1⁄2 Cup (8 tbs) (Raw) | |
| Grits | 1⁄4 Cup (4 tbs), soaked in 0.5 cup stock | |
| Salt | 1 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Egg yolk | 1 , beaten |
Directions
Put tripe, marrow bone and stock into pot and cover.
Simmer for 2 hours.
Add onion, carrots and celery.
When mixture simmers again, slowly add rice and stir.
Add soy grits, salt and yeast and cover again.
Continue simmering until rice is tender; remove from heat.
Take out marrow bone.
Gradually blend in egg yolk.
Just before serving, add lemon juice.
Simmer for 2 hours.
Add onion, carrots and celery.
When mixture simmers again, slowly add rice and stir.
Add soy grits, salt and yeast and cover again.
Continue simmering until rice is tender; remove from heat.
Take out marrow bone.
Gradually blend in egg yolk.
Just before serving, add lemon juice.
Chef
