One of my favorites with a cold bowl of poi!
- 2 lbs of beef honeycomb tripe
- baking soda-2 Tbs per boiling (3 times)
- 1 Tbs oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- Hawaiian salt to taste
- 2 14-oz. cans chicken broth
- 3-4 potatoes
- 4-5 carrots
- 1 can stewed tomatoes
- cornstartch to thicken (if desired)
Cut tripe into peices with scissors. Boil with baking soda three times (to clean, deordorize and tenderize). Brown tripe with garlic, ginger and seasoning. Add chicken broth, boil on low for 10 minutes. Add vegetables and stewed tomatoes. Boil until vegetables are tender (about 10 minutes). Season to taste if necessary. Thicken with cornstarch if desired.
Let stand for 15-20 mintues before serving.