Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions, unpeeled, halved and; studded with cloves |
| 3 \N | Shallots unpeeled |
| 4 ounces | Whole fresh ginger,; unpeeled |
| 8 \N | Star anise |
| 1 \N | Cinnamon stick |
| 5 mediums | Parsnips cut into; 2-inch chunks |
| \N \N | Salt |
| 1 pounds | Tripe and tendons |
| ½ pounds | Flank steak |
| ½ pounds | Beef brisket |
Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5-6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket.
Recipe By :ESSENCE OF EMERIL SHOW #EE2447 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak <meginny@...>