Found some beef brisket the other day at Giant and decided to get some tripe, ox tail and tendon to make some beef noodle soup. After looking for a recipe, I decided to try one that seems close to what I was looking for. After putting all the ingredients in a pot, it didn't look quite like what I was expiating at all, and mom said it was too salty. Decided to half the liquids and add in more water, and I decided to add some coriander to the pot to freshen it up. The meat and tendon turned out rather nice and didn't get too salty, and the gravy was much better after the salt reduction. Guess I'll have to try another version, or just reduce the amount of soy sauce in the recipe.
Think I've to go with my own instincts with recipe these days, just like Remy in Ratatouille.
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