From Jackson Kawewehi
A few weeks ago, I got the following food emergency email:
Aloha - I’d like to request the recipe for Daikon that I lost or misplaced. I believed the recipe was in the December 2005 or January 2006 issue. (It was in Foodstuffs November 2005 under the official name of Takuan but we all call our favorite Japanese yellow pickle daikon.) I did try it when I received my monthly issue of "Northwest Hawaii Times" and it was "ono." But without the recipe, I can't find the right favor. Mahalo for your kokua. - Jackson Kawewehi in Reno, Nevada
So I emailed him the recipe, wondering what is Jackson Kawewehi doing out in Reno ? Plus, I’m tinking: Ey, dis guy can cook if he making daikon way out in da desert for cryin out loud. So I asked him, and got this reply:
Here is some highlite stuff about me and how I ended up in the desert. Born (3/4 Hawaiian and 1/4 Chinese) and raised in Kalihi, graduated from a well known, talked about and most of all, this school does make governors and of course I'm talking about
Farrington High. After completing high school, served in the Army. Used whatever knowledge I gained which wasn't much, got hired by Hawaiian Telephone. Did everything from warehouse, climbing poles to small/big business/commercial installation and repair telephone stuff for little over 34 years. Retired in March 1997, moved to Tacoma in April 1997. Within the same year my wife got into some serious illness and in April 1998, for reasons of health we moved to this desert, Reno , and we enjoy about 89% off this crazy lifestyle.
You mentioned that "It sounds like you cook." Well, Rochelle, my cooking started in high school, just to get away from getting academic smart, I took "Food and Nutrition." for one year. Didn't learn anything until 1983 when I relocated to Kailua-Kona. I got involved with co-workers, ballplayers and all good-fun guys and hmmmm wahines also. We work, play hard and we have get together for dollar, two-three-four dollar pupu party, not mentioning the liquid stuff. The guys put together some ono kaukau, which I got to learn how to prep and cook. It came to a point where I didn't realize I was preparing my own parties with the assistance of friends.
A lot of my cooking is for my taste buds. If I like it, then I'll cook it and if you like it, I'll let you ask me to cook it again for a simple reason: my life is surrounded by white people we call haoles. There are only two things I buy that is made is poi and laulau, not to mention ahi, cod for butterfish, salmon for salt salmon, noodles for stir fry. I do all my own cooking or fish drying, beef jerky. I also use a lot of "Wok" cooking. I'm not a professional or semi, just a plain Hawaiian guy that enjoy moving food on a grill, pan, pot or wok, much betta and more enjoyable if I cook for our kine kamaaina.
I hope you enjoyed reading my da kine story......
Well yes, in fact I did, very much! I wanted to ask more, like how come I nevah hear about his two-three-four dollar pupu party when he was in Kona and I was in Hilo , and how he came up with 89%. But nevah like him tink Hooo, some nīele dis wahine! So I asked him instead howzabout sending a recipe for da pepa. And my friends, we hit the Jack –pot (get it?) because Jackson sent in his recipe for Tripe Stew.
I know there are different variations of making tripe stew. This stew is very simple to make and is a favorite with my family and friends. Some of the stuff in this recipe came from Kamuela, Hawaii from a true friend, Manny Kaapana, Jr., who taught me how to cook and have fun while cooking Hawaiian food. Also my brother Ed Kawewehi, a chef at the Keauhou Beach Hotel was a great influence in my cooking. It was fun learning from this guys. OUCH Mahalo Nui Loa.
3-5 lbs. Tripe
1 can Tomato paste 6 oz. (if require)
2 can Tomato sauce 29 oz.
2 can Tomato sauce 8 oz (if require)
1 can Stew tomato, regular 29 oz.
1 can Diced tomato, regular 29 oz.
1 Tbs. Ginger, Grated
½-1 Tbs. Hawaiian rock salt
1 tsp Black pepper
3-5 Bay leafs
¼ tsp Sugar
1 Bell pepper, Chopped or thick sliced (your choice)
NOTE: All cans ingredients should be from the same maker. If you use Hunt’s, use all
Hunt’s, if you use S&W, use all S&W. DO NOT MIX. Water level, stirring at regular
basis is important and texture of tripe after being cooked is your choice.
Bear in mind when cooking tripe, it shrinks. Cut tripe in 3 x 1½ inches (perfect is not required) strips or triangles or squares. Place tripe in large pot, fill with water, boil (high heat) till water gets milky, replace milky water with clean water and once again boil for about 5 minutes. If water is still milky, replace milky water with hot faucet water, two-three inches above tripe, keep WATER LEVEL constant, once it start to boil, lower heat to medium heat.
Place 1-29 oz. tomato sauce, salt and ginger in with tripe. Cover pot with a slight opening, cook tripe till tripe texture is half cooked. (Check water level). Add 29 oz. sauce, stew, dice tomatoes, black pepper and bay leafs, cover, continue cooking till tripe is ¾ cooked or when the tripe texture should be when you place the raw potatoes in the pot.
Wash, peel, cut potatoes in cubes, placed in pot. The amount and thickness of potato is your choice. Cover and simmer till tripe and potatoes are cooked. About 10 minutes prior to potato completely cooked, add sugar, check for thickness of soup. If soup is too watery, add tomato paste or 8 oz. tomato sauce. This is your judgment call on how thick you want the soup to be. When tripe is cooked, turn off heat and place bell pepper right on top off liquid, cover for 15 minutes without stirring.
Serve with Poi (recommended) or rice and round onion/alae salt. Use saimin spoon and “no pilikia” if you make a lot of funny noise…it’s okay if the soup rolls down your ‘auwae, chin, and onto your opu. No worry, America has a lot good kine soap.
Mahalo nui loa
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