March 9, 2010
1 lb. beef tripe, sliced fine or diced
1 lb. beef, boneless, sliced fine or diced
1/2 lb. beef liver, sliced fine or diced, soaked in 2 to 3 Tbsp. vinegar
1 Tbsp. salt
2 Tbsp. oil
4 cloves fresh garlic, minced
1 medium onion, sliced fine
2 Tbsp. fresh ginger root, sliced fine
1/4 tsp. beef bile
1. Prepare meats and sprinkle salt on them. Set aside.
2. In hot oil saute garlic until fragrant; add onion, saute a minute then add ginger root, sauteeing another 2 minutes. Keeping heat on high, add tripe and beef, constantly stirring until most of liquid evaporates.
3. Now, add about 4 cups water and let simmer, covered for 1 hour or until meats are tender. Season to taste with salt and pepper, if desired. Add liver, soaked in vinegar, and simmer, covered, for another 7 minutes or until liver is tender. Stir in beef bile; boil 1 minute.