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Firm TofuKonnyaku (Block)

Simmered Tripe

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Japanese Snacks & Light Meals. Tokyo: JOIE, Inc., 1991.


5 ounces beef tripe

1/4 small carrot

1/2 block konnyaku

1/4 block firm tofu

1 inch cube fresh ginger root, sliced thin

1-1/2 cup water

3 tablespoons miso

1/2 teaspoon sugar

1 tablespoon chopped green onion


In a 2-quart sauce pan, place tripe, sliced ginger root and 2 cups water; bring to a full boil over high heat.  Discard cooking broth; set aside.

Cut carrot, konnyaku and tofu into serving size pieces; cook with 1-1/2 cup water until carrot is tender.  Add tripe.  Mix miso, sugar and with 2 tablespoons cooking broth; pour over tripe.  Stir well.  Garnish with chopped green onion.

Makes 2 servings.

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