Japanese cuisine · Soups & Stews

Motsunabe

Fukuoka-style offal hotpot with beef tripe, plenty of cabbage, chives and garlic in a spicy soy broth.

Ingredients · for 4 servings

• 800 g pre-cooked beef tripe
• 1 small white cabbage (about 1 kg)
• 1 bunch chives
• 6 cloves garlic
• 1 piece ginger (4 cm)
• 1.2 l dashi
• 6 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 dried red chili

Instructions

1. Cut the tripe into bite-sized strips, boil in bubbling water for 5 min., drain and rinse under cold water to remove the strong smell.
2. Simmer the tripe with half the ginger in fresh water for 45 min. until tender, then drain; slice the garlic, cut the remaining ginger into fine strips and slice the chili into rings.
3. Cut the white cabbage into 4 cm pieces and divide the chives into 5 cm lengths.
4. Bring the dashi to a boil with soy sauce, mirin, sake, garlic, ginger and chili in a wide pot, and let the tripe simmer in it for 10 min.
5. Layer the cabbage densely over the tripe, cover and cook for 8–10 min. until it collapses but still has bite at the core.
6. Add the chives as a thick layer, cover and let wilt for 1 min., drizzle with sesame oil, sprinkle with sesame seeds and bring the pot to the table.