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Ingredientes
- 2 x Onions, unpeeled, halved and, studded with cloves
- 3 x Shallots unpeeled
- 4 ounce Whole fresh ginger,, unpeeled
- 8 x Star anise
- 1 x Cinnamon stick
- 5 med Parsnips cut into, 2-inch chunks Salt
- 1 lb Tripe and tendons
- 1/2 lb Flank steak
- 1/2 lb Beef brisket
Direcciones
- Char the onions, shallots, and ginger, directly over a gas burner or possibly under the broiler, about 5-6 min. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add in the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add in the tripe and tendons to the broth and simmer uncovered for 5 hrs. Two hrs after adding the tripe, add in the flank steak and brisket.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1142g | |
| Calories 1147 | |
| Calories from Fat 411 | 36% |
| Total Fat 45.69g | 57% |
| Saturated Fat 17.01g | 68% |
| Trans Fat 0.68g | |
| Cholesterol 731mg | 244% |
| Sodium 710mg | 30% |
| Potassium 2298mg | 66% |
| Total Carbs 37.23g | 10% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.19g | 7% |
| Protein 139.87g | 224% |
