Stewed Tripe With Onions
|Tripe||1 1⁄2 Pound, cut into pieces|
|Onion||1 , chopped|
|Carrots||3 , diced|
|Stock||1 Cup (16 tbs)|
|Celery and tops||1⁄2 Cup (8 tbs), chopped|
|Brown rice||1⁄2 Cup (8 tbs) (Raw)|
|Grits||1⁄4 Cup (4 tbs), soaked in 0.5 cup stock|
|Nutritional yeast||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Egg yolk||1 , beaten|
Put tripe, marrow bone and stock into pot and cover.
Simmer for 2 hours.
Add onion, carrots and celery.
When mixture simmers again, slowly add rice and stir.
Add soy grits, salt and yeast and cover again.
Continue simmering until rice is tender; remove from heat.
Take out marrow bone.
Gradually blend in egg yolk.
Just before serving, add lemon juice.