By guest blogger Athena Hainzl :)
This term break I have been learning a lot about cooking with my mum and dad. My mum guided me through the steps and she helped me to make sure it tasted good. Once I was done my dad was surprised that I was using matcha noodles because matcha is tea and my dad is part of teas.com.au when they drink tea. I call this dish:
The super matcha soba noodles with beef tripe.
Toss the beef tripe, with the Chu Hou marinade and garlic powder in a pressure cooker with 1 litre of water. Once pressurized, cook the tripe for 20min. By then the tripe should be soft and tender. (And the stinky smell gone :) )
Set the cooked tripe aside in a bowl with some of the Chu Hou garlic water. Then add sesame oil. While preparing the rest, the tripe will continue to lightly marinade.
In a small bowl whisk the miso paste with some of the Chu Hou garlic water until completely mixed together. If done right there should be no miso paste lumps.
In a standard soup pot add 1 litre of clean water. Bring to boil. Once it is boiling add the noodles, then spinach, then the tripe with the stock it was marinating in. After about a minute add the thinned out miso paste.
Once the matcha soba noodles are soft enough to eat (usually about 3 minutes cooking time - check manufacturer's cooking instructions).
After that it is ready to serve.
Serves 2-4 people depending on how hungry you are. Enjoy :)
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