• 1¼ lb. beef tripe, cleaned and washed well
• ½ lb. beef, boiled in 5 cups water until tender and cut in ¼-inch cubes (optional)
• 12 cups water
• 4 cups beef broth
• 1 inch ginger root, peeled and sliced lengthwise
• 4 cloves garlic, peeled and sliced
• 1 Tbs. distilled white vinegar
• 6 oz. giant white radish, peeled and diced in ½-inch cubes
• 5 sprigs celery leaf, chopped
• 1 Tbs. fried shallots

• Rinse tripe well under running water until very clean. Bring water to a boil in a stockpot, add tripe and simmer until soft (approximately 2 hours).
• Strain water and cool tripe in ice water. Cit in pieces approximately 1 inch x ½ inch.
• Bring beef stock, ginger, garlic and vinegar to a boil in a large stockpot. Add tripe, radish, and beef cubes (optional). Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.

Makes 4-5 servings.