Na In-sik Yangpyeong Haejangguk 나인식 양평해장국

The tripe and offal come out of the bowl first, to be dipped in a sauce of chopped green chili, soy sauce, wasabi and chili-seed oil loosened with a spoonful of broth. Rice goes into whatever broth is left. The standard Yangpyeong haejangguk holds cleaned beef tripe, seonji (beef blood curd), bean sprouts and dried cabbage leaves, and a seonji-only version leaves the tripe out. Naejangtang is a different soup altogether: tripe plus small and large intestines simmered in beef-bone broth with ginseng.