Husband and Wife Lung Slices (or Brisket and Tripe)
The recipe Husband and Wife Lung Slices (or Brisket and Tripe) can be made in around 45 minutes. For $1.24 per serving, you get a main course that serves 4. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 352 calories, 15g of protein, and 30g of fat per serving. Head to the store and pick up light soy sauce, black peppercorns, cilantro, and a few other things to make it today. 27 people were impressed by this recipe. It is perfect for Hanukkah. This recipe is typical of Jewish cuisine. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. If you like this recipe, take a look at these similar recipes: Lung Calzones, Christmas Morning Wife Saver, and The Vintner’s Wife’s Pork Chops.
Servings: 4
Ingredients:
4 to 6 ounces beef honeycomb tripe
4 ounces beef brisket
1/4 cup beef broth
1/2 teaspoon black peppercorns, crushed
3-4 tablespoons chili oil (oil and chili sediment from bottom of jar)
1/4 cup roughly chopped cilantro
1 2-inch cinnamon stick
1 1-inch piece of ginger
1 teaspoon light soy sauce
1 teaspoon Sichuan peppercorns, toasted and ground
1 tablespoon salt
6 tablespoons sesame paste or tahini (or 1/4 cup peanuts, crushed with a mortar and pestle)
2 quarts water
Equipment:
pot
Cooking instruction summary:
Procedures 1 Rinse brisket and tripe in water and then place into a large stockpot. Add water to cover completely (About 2 quarts). Bring to a boil over high heat, reduce heat to low, and add cinnamon, black pepper, salt, and ginger. Simmer until tender, 2 to 2 1/2 hours. Remove from heat and allow brisket and tripe to cool in broth. 2 Meanwhile, make the chili sauce. Combine Sichuan peppercorns, sesame paste, soy sauce, and chili oil. Set aside. 3 When the brisket and tripe have cooled down, remove from the broth and cut on a bias into 1/8-inch slices. Add 1/4 cup beef broth to chili/sesame mixture and stir to combine. Dress the brisket and tripe liberally in the sauce, tossing to coat all the slices. Add the chopped cilantro and serve at room temperature. Leftovers may be kept in the refrigerator for 1-2 days.
Step by step:
1. 1
2. Rinse brisket and tripe in water and then place into a large stockpot.
3. Add water to cover completely (About 2 quarts). Bring to a boil over high heat, reduce heat to low, and add cinnamon, black pepper, salt, and ginger. Simmer until tender, 2 to 2 1/2 hours.
4. Remove from heat and allow brisket and tripe to cool in broth.
5. 2
6. Meanwhile, make the chili sauce.
7. Combine Sichuan peppercorns, sesame paste, soy sauce, and chili oil. Set aside.
8. 3
9. When the brisket and tripe have cooled down, remove from the broth and cut on a bias into 1/8-inch slices.
10. Add 1/4 cup beef broth to chili/sesame mixture and stir to combine. Dress the brisket and tripe liberally in the sauce, tossing to coat all the slices.
11. Add the chopped cilantro and serve at room temperature. Leftovers may be kept in the refrigerator for 1-2 days.
Nutrition Information:
covered percent of daily need
