Motsunabe (Offal Hot Pot with Garlic and Cabbage)
Why this recipe works
- Layered savoury broth: Dashi, soy sauce, sake, ginger and garlic create a deeply savoury base that seasons the tripe and vegetables as they simmer.
- Hot pot comfort: The dish is served bubbling hot from the pot, with tender tripe, sweet cabbage and aromatic alliums in every ladleful.
- Simple one-pot method: Everything cooks in stages in the same pot, allowing the broth, meat and vegetables to flavour one another without extra pans.
Get the most out of this recipe
Ingredient notes
- Use pre-cooked tripe: This recipe is designed for pre-cooked beef tripe. Raw tripe needs a longer simmer until fully tender before the cabbage is added.
- Garlic chives matter: Fresh garlic chives give the hot pot its distinctive green allium finish. Spring onion works as a milder substitute but tastes less garlicky.
- Finish with chilli: Adding chilli flakes at the end keeps the heat bright and aromatic rather than making the whole broth aggressively spicy.
Texture tips
- Keep the simmer gentle: A steady gentle simmer helps the tripe stay tender and gives the cabbage time to soften without falling apart.
- Add chives at the end: Garlic chives only need a short cook so they stay green, fresh and lightly fragrant.
Adjust the heat
- For a milder pot: Reduce the chilli flakes or replace them with a little hot paprika for gentler warmth.
- For more heat: Add extra chilli flakes at the table so each serving can be adjusted without overpowering the broth.
Authenticity notes
- Hakata-style hot pot: Motsunabe is closely associated with Hakata in Fukuoka, where offal hot pots are known for bold garlic, cabbage and a savoury broth.
- Serve from the pot: Like many Japanese hot pots, motsunabe is best brought to the table in the cooking pot and shared while the broth is still piping hot.
Equipment you'll need
Ingredients
Instructions
- Rinse the beef tripe under cold running water, then drain well. Peel and thinly slice the ginger, and thinly slice the garlic. Cut the napa cabbage into bite-sized pieces and cut the fresh garlic chives into 4 to 5 cm lengths.
- In a large pot, combine the water and dashi powder and bring to a gentle simmer over medium heat. Stir in the soy sauce and sake. Add the ginger and half the garlic and simmer for 5 minutes to perfume the broth.
- Add the beef tripe and simmer gently for 10 minutes, skimming any foam from the surface. Add the napa cabbage in batches, letting it wilt down before adding more. Simmer for 8 to 10 minutes until the cabbage is tender and sweet.
- Stir in the fresh garlic chives and cook for 1 to 2 minutes until just softened. Drizzle over the sesame oil, then scatter over the remaining garlic and the chili flakes. Serve straight from the pot while bubbling hot.
Recipe notes
Tips
- This method assumes pre-cooked beef tripe; if yours is raw, simmer it in the broth for longer until tender before adding the cabbage.
- Keep the broth at a gentle simmer rather than a rolling boil so the tripe stays tender and the cabbage turns sweet without breaking up.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the hot pot is kept at a steady simmer and served piping hot.
Substitutions
- Replace sake with dry white wine for a similar clean, aromatic lift.
- Replace chili flakes with a smaller amount of hot paprika for gentler heat and a rounder flavour.
- Replace fresh garlic chives with spring onion for a milder allium note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a pot over medium-low heat until piping hot, adding a splash of water if the broth has reduced.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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