Tripe dishes do not often appear on the table. It's all about the peculiarities of the preparation of this offal. But despite the complexity of primary processing, tripe is the basis of many national dishes. So, Central Asian Koreans use it to cook he, Poles - flak in Warsaw. Lamb or veal offal, cooked with oatmeal and abundantly seasoned with onions and peppers, is the national Scottish dish. Having learned how to process tripe and prepare dishes from it, you diversify your table with delicious and cheap dishes.
It is necessary
-
- tripe;
- a weak solution of vinegar or potassium permanganate;
- salt;
- water;
- 1 onion;
- Bay leaf;
- black peppercorns;
- 50 g butter;
- 3 cloves of garlic;
- 2-3 tablespoons of tomato paste;
- 0.5 cups of water.
Instructions
Step 1
Turn the trebuchet inside out. Thoroughly peel off the inner film (gastric mucosa). Cut off all fat from the offal, do not use for cooking. Rinse the cleaned offal in plenty of running water.
Step 2
Soak the peeled offal in a weak solution of vinegar (2-3%) or in a light pink solution of potassium permanganate for 2-3 hours to remove a specific odor. Rinse the tripe with water.
Step 3
Rub the offal with table salt and leave for 30 minutes. Rinse well. The entrails are now ready for further cooking.
Step 4
Put the prepared tripe into a saucepan, cover with water and put on high heat.
Step 5
Once the water boils, remove the pan from the heat. Drain the water.
Step 6
Fill the tripe with cold water. Bring it to a boil, reduce heat, skim the foam from the surface of the water.
Step 7
Simmer the tripe over low heat for 4 hours.
Step 8
30 minutes before the end of cooking, add a whole onion, bay leaf, peppercorns to the pan. Season the tripe with salt to taste.
Step 9
Put the boiled offal on a plate, cool, cut into small pieces.
Step 10
Melt 50 grams of butter in a skillet.
Step 11
Put the chopped offal in a pan, fry, stirring occasionally, for 10-15 minutes.
Step 12
Add 3 minced cloves of garlic to the offal and season with black pepper to taste.
Step 13
Put 2-3 tablespoons of tomato paste in the fried tripe. Pour the contents of the frying pan with 0.5 cups of hot water. Simmer the dish for another 5 minutes over low heat.
Step 14
As a side dish for stewed tripe, prepare mashed potatoes, rice, buckwheat, pasta.
Bon Appetit!
