Spicy and Rich Beef Tripe Stew (Sonaejang-tang): A Secret Recipe for a Delectable Dish
Perfect for a Soju Snack or Hangover Cure! The Ultimate Recipe for Deliciously Clean Beef Tripe Stew
Introducing a recipe for a spicy and deeply flavorful beef tripe stew that you can enjoy at home. If the price of beef intestines has made you hesitate, experience the rich flavors with fresh assorted tripe! When you simmer it with plenty of cleanly prepared beef tripe and fresh vegetables, the chewy tripe and refreshing broth come together perfectly, making it an excellent choice for a drinking snack or a warming hangover cure. In particular, try this delicious beef tripe stew that will warm your body on a cold day, along with the secret to its rich, clean broth!
Main Ingredients
- 4kg prepared beef tripe
- 1 cup soju (for removing gamey smell)
- 1 Tbsp whole peppercorns (for removing gamey smell)
- 10 cloves whole garlic (for removing gamey smell)
- 1 stalk white part of leek (for removing gamey smell)
- 2L rice water (broth base)
- 2L commercial beef bone broth (for rich broth flavor)
- 10 leaves dried outer cabbage leaves (Ugeoji/Siraegi)
- 2 handfuls prepared taro stems
- 2 handfuls prepared fiddlehead ferns
- 2 packs soybean sprouts (for crisp texture)
- Flour (for washing tripe)
Seasoning
- 9 Tbsp red pepper flakes (adjust spiciness)
- 2 Tbsp minced garlic
- 2 Tbsp soy sauce or salt (adjust seasoning)
- 1-2 Tbsp fish sauce (for umami)
- Chopped green onion for garnish
- 9 Tbsp red pepper flakes (adjust spiciness)
- 2 Tbsp minced garlic
- 2 Tbsp soy sauce or salt (adjust seasoning)
- 1-2 Tbsp fish sauce (for umami)
- Chopped green onion for garnish
Cooking Instructions
Step 1
Soak the beef tripe in a mixture of cold water and soju (1:1 ratio) for about 30 minutes to remove blood and any gamey odors. Adding whole peppercorns, whole garlic cloves, and the white part of a leek will enhance the odor removal effect.
Step 2
After soaking, rinse the tripe once under running water. Then, generously coat it with flour and knead vigorously. The flour will absorb impurities, making the tripe even cleaner. Rinse again thoroughly and drain.
Step 3
Boil the Ugeoji (dried cabbage leaves) until tender and cut into bite-sized pieces. Rinse the taro stems and fiddlehead ferns thoroughly. Trim the roots of the soybean sprouts.
Step 4
In a large pot, combine the rice water and beef bone broth. Once boiling, place the cleaned beef tripe and aromatics for odor removal (whole garlic, whole peppercorns, white leek parts) into a fine-mesh bag or cheesecloth and add them to the pot with the liquids. This makes them easy to remove later.
Step 5
Once the liquid comes to a rolling boil, reduce the heat to medium, cover, and simmer for about 1 to 1.5 hours, or until the tripe is tender. Skim off any scum that rises to the surface during cooking.
Step 6
Once the tripe is cooked through, remove it from the mesh bag and let it cool slightly. Cut into bite-sized pieces. Marinate the cut tripe by gently mixing it with red pepper flakes, minced garlic, soy sauce (or salt), and a little fish sauce. This step helps the flavors penetrate the tripe.
Step 7
Lightly season the marinated Ugeoji, taro stems, and fiddlehead ferns with a little soy sauce (or salt) and minced garlic.
Step 8
Add the prepared Ugeoji, taro stems, and fiddlehead ferns to the broth used for cooking the tripe, and simmer until the vegetables are tender.
Step 9
Once the vegetables are somewhat cooked, add the marinated beef tripe and soybean sprouts to the pot. Simmer for a short while longer, just until the soybean sprouts are crisp-tender. Adjust the seasoning with salt or soy sauce as needed.
Step 10
Serve the finished beef tripe stew piping hot in individual earthenware pots (ttukbaegi). Garnish with chopped green onions. Enjoy this hearty meal with a bowl of hot rice.