That's what was for dinner.

It was an improvisation, a kind of fusion of sopa de mondongo a mi
manera sin maíz asqueroso, gopchang jeongol and kimchi jiggae. A very
tasty improvisation it turned out to be, too. Let's see if I remember
all the steps...

2 medium onions, chopped
1/4 celery root (celeriac), chopped
1 medium carrot, chopped
1 parsley root, chopped
1 parsnip, chopped
1 leek, thinly sliced
2 tablespoons sunflower oil
2 tablespoons butter
1 1/2 kg (3.3 pounds) rumen (blanket tripe), cut into 1-inch squares
about 500 ml (1 pint) beef broth
400 mg (0.9 pound, a standard small can) tomato passata
500 g (1.1 pounds) mukeungi (old fermented) kimchi
5 garlic cloves, chopped
5 dried piquin peppers, crushed
dried oregano
dried cumin
dried marjoram
4 fresh bay leaves
2 tablespoons Korean gochujang chile paste
2 tablespoons sambal oelek
a splash of colatura di alici (Italian fish sauce)
salt and freshly ground black pepper
green onions, chopped, to serve

Heat the oil in the open pressure cooker and put in the chopped onion,
carrot, celery root, parsley root, parsnip and leeks, and slowly fry
them. Add the tripe and fry it over high heat until it sheds its water
- there will be a lot - and the water evaporates. Add the beef broth,
deglazing the pot, and the tomato passata, and mix well. Bring up to
pressure over high heat, reduce heat to as low as possible to maintain
the pressure and cook for 40 minutes. Let the pressure get released
naturally, about 10 minutes. Add the kimchi, the piquin peppers,
oregano, cumin, marjoram, bay leaves and garlic. Bring up to pressure
over high heat again and immediately remove from heat. Let the pressure
get released naturally again, add salt and pepper to taste and mix well.
Serve with chopped green onions.