Motsuni (Japanese Tripe Stew)
A homestyle recipe from the Yokoyama farm house in Maebashi in Gunma, Japan. "Marinating" the tripe and konnyaku for two days lets the flavors soak right in for one amazing stew. The Yokoyamas are former pig farmers turned vegetable farmers, but still always cook with pork when it comes to meat dishes including the occasional huge pot of motsuni stew.
Background: This recipe was contributed by Tomoko Yokoyama for the Maebashi Shokudo Project. The Yokoyamas used to be pig farmers but turned to vegetable farming after raising pigs in the growing suburbs and facility renewal became too difficult. When Tomoko first got married, she still remembers the surprise she felt the first time they brought in "Hanmaru" pork (lit. half a pig!) from the farm. Yikes.
- Pork tripe (500 g | about 1 lb)
- Potatoes (400 g | slightly less than 1 lb)
- Green onions or Spring onions (1 1/2 stalk)
- Konnyaku (200 g | about 1/2 lb)
- Fresh ginger (5 g or one small chunk)
- Soy sauce (70 ml )
- Water (1.4 liters | 6 US cups)
- Ajinomoto seasoning (optional) (1 g)
- Shichimi | seven spice mix (to taste)
Cut tripe into 1.5cm-2cm pieces.
Pour boiling water over the tripe. Drain and repeat one more time.
Cut konnyaku into 1cm cubes. Boil briefly and drain.
In a large pot, add tripe, konnyaku, thinly sliced ginger, 50ml soy sauce, Ajinomoto (optional), and water. Bring to a boil then simmer on low for 2 hours.
Turn off heat and let sit overnight.
Cut potatoes into 1.5cm-2cm cubes.
Mince 10cm of green onion and cut the rest into 1.5 cm pieces.
Add potatoes, larger green onion pieces and 20ml soy sauce into the pot. Bring to a simmer.
Once the potatoes are soft, itʼs ready.
Serve stew into bowls and top with minced green onion. Sprinkle with Shichimi spice.
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