Slenderizing Savory Tripe Soup Dog Recipe

Preparation:

1. To precook tripe, cut it into bite-size pieces and place it in a saucepan with cold water to cover by 2 to 3 inches. Add salt and the lemon slices; boil over high heat, then cook for 3 to 4 minutes. Drain tripe; repeat the process two times. During the last cooking, reduce the heat and simmer the tripe, covered, until it is tender enough to be pierced with a fork.
2. Drain the tripe and place in a soup kettle. Add 12 cups of water and boil over high heat. Lower the heat and simmer the tripe again, covered, for 1 hour more.
3. Remove the meat with a slotted spoon and reserve. Add the carrots and turnips to the broth, boil, and cook for about 5 minutes, or until tender. Add the tripe, scallions, garlic, sherry, tamari, and peppercorns; simmer for 15 minutes to blend flavors. Add the cabbage and cook 15 minutes longer. Serve warm. You can make 5 quarts of soup with this recipe.

Ingredients:

• 2 pounds of tripe
• 2 teaspoons of salt
• 1 sliced lemon
• 12 cups of water
• 2 chopped carrots
• 4 chopped turnips
• 4 thinly sliced scallions
• 2 minced cloves of garlic
• ½ cup sherry
• 4 tablespoons of tamari sauce
• 4 peppercorns
• 2 small shredded heads of cabbage

Note:
The key to using tripe successfully is in the precooking, which helps tenderize the meat. Be sure to buy the freshest tripe possible—you might need to special order it from your butcher. Either honeycomb or smooth tripe will work very well in this recipe, although honeycomb is the tenderer of the two.