Motsu Nabe (Fukuoka Style)

To prepare dashi stock, place Kombu in 1000g Water in a medium pot. Heat gently over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Rinse the Beef tripe thoroughly under cold running water. Blanch the Beef tripe in a pot of boiling water for 2-3 minutes, then drain and rinse again. Cut the blanched Beef tripe into bite-sized pieces.

Core the Cabbage and cut into large, bite-sized pieces. Cut the Garlic chives into 5cm lengths. Thinly slice the Garlic. Slice the Red chili into small rounds.