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.