Tripe dishes are the highlight of the cuisines of many nations of the world. But in order to get a tasty, appetizingly smelling dish, it is necessary to properly clean the tripe and prepare it for cooking.
It is necessary
-
- Tripe,
- Sharp knife
- A weak solution of vinegar or potassium permanganate,
- Salt,
- Water.
Instructions
Step 1
Make a longitudinal cut in the entrails with a knife. Free the entrails of food debris (this should be done if you are using the entrails of a freshly slaughtered animal). If you bought tripe at the market or in a store, then this step has already been taken for you.
Step 2
Turn the tripe inside out and peel off the inner film (gastric mucosa). This work is hard and painstaking. Please be patient! All fat from the tripe must also be cut off; do not use for cooking.
Step 3
Soak the prepared tripe in a weak vinegar solution (2-3%) or in a light pink solution of potassium permanganate for 2-3 hours. This will help you remove the specific offal odor and make your dish more flavorful.
Step 4
Rub the offal with table salt and leave for 30 minutes. Rinse well. The tripe is now completely ready for cooking. Dishes from it will take their rightful place on your table and will be appreciated by your loved ones.
