Here, this is my favorite Pork stripe stew (Motsuni in Japanese)!!

Also suitable for sake and shochu.

I had tripe stew (Motsu) in various places in Asakusa’s Hoppy Street and other places, but I decided to start making by myself for my preparation to eat a lot anytime I want to eat!

Now, I will show you how to make it.

＜Ingredients＞

Pork or Beaf tripe ：400g Carrot：1　Japanese radish：10㎝　Onion：1/2　Konnyaku：1  Tofu：1/2　 Ginger：1 piece　 Cooking Sake：2 Table spoon Mirin：1 Table spoon　Soy sauce：2 Table spoon Miso：2 Table spoon Shiro dashi：2 Table spoon Water：100cc

＜How to cook＞  

①Boil hot water in the pot, pouring tripe and boil.

②After drain in strainer, wash tripe.

③Slice carrots, radishes and onions Tinto wedges, cut konnyaku in a suitable size.

④Peel the ginger and slice it thinly.

⑤Add the seasoning (cooking sake · soy sauce · miso · mirin · shirt dashi · water) in a pot and boil it, add ginger.

⑥When boiled, add carrot, radish, onions, konnyaku and tripe, cover and cook with a low heat for 40 minutes.

⑦Finally add tofu and boil a little. And finished!

Please scatter blue onion and eat while hot!

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