Slenderizing dog soup

Ingredients
½ kilo tripe
½ teaspoon salt
¼ lemon
3 cups water
1 carrot, chopped
1 baby cabbage, sliced thinly
1 turnip, chopped
1 garlic clove, minced
3 tablespoons sherry
1 tablespoon tamari sauce
1 peppercorn
½ head cabbage, shredded

Tripe needs to be precooked. In order to do this, cut the tripe into bite size pieces and put it in a pot with cold water covering it. Add in some salt and the lemon slice. Boil this over high heat, then cook it for about 3 – 4 minutes. Drain it, and repeat this whole process 2 more times. In the last cooking, bring down the heat and simmer it, covered, until it is tender enough and can be pierced with a fork.

Drain the tripe and put it in a soup pot. Add in 3 cups of water and bring to a boil over high heat. Once it has starting boiling turn down the heat and let it simmer for 1 more hour.

Take the tripe out of the soup pot and reserve it. Add in the carrots and turnip to broth and bring to a boil, cook for about 5 minutes until tender. Add in the tripe, baby cabbage, garlic, sherry, tamari, and peppercorn. Simmer for 15 minutes so that flavor blend together. Add in the cabbage and cook for another 15 minutes. Serve warm. Makes 1 ½ liters.

Tip: Tripe is not the most tender of meats, which is why the key to cooking it properly is by precooking it. This helps tenderize it. The best way to buy it is as fresh as possible. In some cases, special ordering from your butcher will be necessary. The most recommended type is honeycomb or smooth tripe. Honeycomb is tenderer though. Next: Dog salad