Ingredients
2 pounds tripe
1 x water
2 tablespoons vegetable shortening
2 large eggs separated
2 tablespoons onions chopped
2 tablespoons flour, all-purpose
18 teaspoon garlic salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric pressure cooker for stocks, beans, braising, sterilization
Programmable slow cooker — weekday stews, pulled pork, chili
Approachable Korean cooking — everyday dishes, banchan, stews
Record your recipes and experiments — organized cooking journal
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Place tripe in a large saucepan and cover it with water. Simmer at low heat until tripe is tender. Drain tripe and reserve liquid. Remove and discard fatty portions of tripe and cut tripe into 1-inch pieces. Set aside. Saute, onion in shortening in a medium-sized saucepan at medium heat. Set aside. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and continue to beat until mixture is lemon colored. Add flour and salt and mix well. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan containing saut, ed onions. Cook at medium heat until eggs are set. Add reserved liquid from tripe and garlic salt to egg mixture and simmer at low heat 5 to 10 minutes.