How to cook beef tripe
Products
Beef tripe - 1 kilogram. Trebuha are stomachs of beef or pork (more often beef). A product for experienced chefs, requires a long cooking time, proper cleaning and soaking.
Bow - 1 head
Carrots - 1 piece
Salt - 2 tablespoons
Water - 3 liters
Recipe
- If the tripe is peeled (has a light color), then wash it under running water. If not peeled, black-green in color, scald and clean out the dirt with a knife and a brush, then scald again. If there is a strong odor, soak in a vinegar solution.
- Cut into pieces with a side of 10-15 centimeters.
- Put the tripe in a saucepan, cover with hot water and boil for 10 minutes; drain the water and pour in fresh water, put on a high heat and, bringing the water to a boil, repeat cooking again. After the smell has gone, pour fresh water for the last time (with a margin so that you do not have to add boiling water) and cook.
- Add peeled onions and carrots, herbs, bay leaves, pepper and salt to the water. Boil the tripe for 3.5 - 4 hours, and the old animal for 5-6 hours.
- Check for readiness: Fully cooked offal is slightly elastic but can be easily pierced with a knife or fork. When the product is ready, it can be fried as a meat appetizer, added to salad or soup.
As you can see in the photo, there is not very much edible part in the tripe: in fact, it is a whitish tender layer of meat, which is most often peeled from the skin.
Fusofacts
How long does it take to cookIt is very difficult to overexpose the tripe over the fire, but the undercooked offal will be "rubbery" when pierced with a fork, so cook for at least 4 hours.
Getting rid of the pungent smell
Trebukh may have a specific smell: to get rid of it, before cooking, the scars must be soaked in salted water or vinegar solution for several hours, or simply increase the cooking time and use spices. Despite the specific taste, it is recommended for cooking lovers of offal. It is believed that boiled and even raw tripe is an excellent food for cats and dogs.
We clean correctly
It is easier to cook a peeled offal - it is white, immediately suitable for cooking. The black-green trebuch must be specially processed before cooking: scald, scrape off the dirt with a knife, clean it with a brush and scald it again with boiling water.
Tripe composition
As a rule, the entrainment means beef stomachs, otherwise called "scars" or "belly", but in fact it is the insides (intestines) of any animal - a pig, ram, chicken. The offal includes the stomach, intestines, lungs, etc., in general, any offal. But more often it is beef scars.
About nutritional value
The calorie content of boiled tripe is 95 kcal / 100 grams.
Occasionally, tripe is very useful because it contains a lot of protein, without carbohydrates. In fact, offal is comparable in nutritional properties to dietary meat, while being very cheap.
