Beef tripe is a meat offal obtained from the tenderloin of a cow's stomach. This product itself is pretty versatile. Beef tripe dishes are found in many cuisines around the world. It can be hearty thick soups, flask, rolls, homemade sausage, hagis. Tripe is included as an additional ingredient in various dishes: in roasts, soups, pastas, etc.
How to clean a scar
The process of cleaning the scar depends on the initial state of this offal. Most butchers sell it peeled. However, even a scar purchased intact can be cleaned independently.
The classic version of product cleansing is as follows. Rinse the scar under running water, pour boiling water over and let stand for 10 minutes. Then again thoroughly rinse the product with running water and scrub the top gray layer with a brush, removing film and mucus, all dirt particles. Be careful, dirt can get stuck in the fluffy part of the scar.
If you still get dirt that is difficult to scrape off, then it is better to remove the entire top layer. Do not be afraid to tear the product, it has a layered structure and is quite elastic. Depending on how you plan to cook the tripe in the future, you can remove the fluffy layer of the product, but this is not necessary.
Experienced chefs know another not-so-simple secret of rumen cleaning. It must be sprinkled with rock salt, rinsed thoroughly with running water, filled with cold water and left in this form for 1 day. If necessary, use a clean toothbrush to remove dirt from particularly hard-to-reach stains. Repeat this procedure until all the sand is cleaned and all excess is washed off.
There is another option for cleansing the scar. To do this, it must be soaked for 1 hour in a diluted solution of water and 1 tbsp. hydrogen peroxide so that the entire by-product is completely covered with liquid. Rotate and squeeze it periodically for an hour.
The hydrogen peroxide bleach and disinfectant will help clean the entire surface. After an hour, pour out the solution and rinse the product thoroughly under running water several times. Cut the rough edges with a knife, peel the inside and peel off the inner layer of the scar.
How to cook beef tripe: a step by step recipe
Ingredients:
- 1 beef tripe;
- water;
- 2-3 carrots;
- 2-3 onions;
- celery;
- herbs: parsley, bay leaves, cilantro to taste;
- salt and spices: cloves, pepper to taste.
Cooking process step by step
Examine the scar carefully, even if you bought a peeled one, it may still contain remnants of animal food. If necessary, clean the product.
Use a sharp knife to cut the peeled scar into equal-sized strips. Pour water into a saucepan so that the scar is completely closed, and add salt to it at the rate of 2 tablespoons. for 1 liter of water. Bring to a boil.
Place the tripe strips in boiling salted water and cook for 25-30 minutes. After that, put seasonal herbs, peeled vegetables and spices in a saucepan: bay leaves, parsley, celery, onions, carrots, cloves, peppers.
Simmer the tripe for 2-3 hours until tender. The product will gradually soften and absorb the flavor of the broth. After 1, 5 hours from the start of cooking, check it every 10-15 minutes. When it reaches the desired consistency, turn off the heat.
Rinse the finished scar with cold water and then it can be used in the preparation of various dishes. Save the broth from the tripe, its aromatic broth is also suitable for adding to other dishes.
Fried tripe on a wire rack at home
Ingredients:
- beef tripe - 350 g;
- olive oil - 30 ml;
- salt and ground black pepper - a pinch or to taste.
Thoroughly clean the beef offal according to any of the instructions described above, wait for the unpleasant smell to go away. Finally, rinse the scar very well in warm water again.
Boil it in a saucepan with vegetables and herbs, as described in the previous recipe, cook over medium heat for about 2-3 hours. Then cut the finished scar into slices.
Brush a wire rack with olive oil and place the tripe slices on top of it. Then salt them, season with black pepper, sprinkle with drops of olive oil and fry on a wire rack over medium heat. Turn the pieces over as they acquire a beautiful ruddy shade. You can supplement portions of the tripe with any light side dish.
Chorba with a scar
Ingredients:
- beef tripe - 2 kg;
- milk - 1 l;
- butter - 100 g;
- onions - 500 g;
- carrots - 500 g;
- bay leaf - 2 pcs.;
- black peppercorns - 10 pcs.;
- wine vinegar and garlic to taste.
Step by step cooking
Rinse the peeled tripe thoroughly, place in a saucepan, cover with cold water and bring to a boil. Then change the water and bring to a boil again. Season the broth with salt and spices to taste.
Cook the offal for 3-4 hours until cooked through, until the fibers soften. Cut the finished tripe into small pieces. Strain the broth through several layers of cheesecloth or a fine iron sieve.
Pour milk into the broth, season with wine vinegar, butter and garlic to taste. Pour the broth into bowls and place the chopped tripe slices in each.
Afghani Rice Tripe
Ingredients:
- beef tripe - 1 kg;
- rice - 200 g;
- onion - 1 pc.;
- butter - 100 g;
- tomato puree - 50 g;
- parsley to taste;
- salt, ground black pepper to taste.
Pre-clean and boil the tripe in salted water until tender. In a separate saucepan, boil the rice until half cooked and drain the water from it.
Cool the finished scar and cut into thin strips. Chop the onions into cubes and sauté in a skillet in butter until soft and translucent.
Place the tripe strips in the skillet next to the onion and cook for another 5 minutes. Add tomato puree there, season with pepper and salt. Pour the tripe in a frying pan with hot water and simmer everything together over low heat for 10-15 minutes.
Add boiled rice, chopped parsley to the pan and mix well. Place the dish in a preheated oven at 170 ° C and bake until the rice is done.
Beef tripe roll
Ingredients:
- beef tripe - 1 kg;
- water - 1 l;
- sea salt - 3 tsp;
- parsley greens - a few twigs;
- garlic - 8 cloves;
- onions - 3 pcs.;
- carrots - 1 pc.;
- spices (ground pepper, coriander, cardamom, dried dill, dill seeds, ground lavrushka) - to taste.
Remove all fat from the cleaned tripe. Pour water into the pressure cooker, add sea salt and put in the tripe. Close it with a lid and cook the product until boiling over high heat.
Then reduce the gas and cook for half an hour over medium heat. Next, use a wooden spatula and slotted spoon to remove the scar. Do not empty the broth, it will be necessary for further cooking.
Place the tripe on a plastic wrap with the rough side up and cool. Trim the cooled product in convex places to get a flat flat surface, this will allow you to roll it up.
Flip the tripe upside down and rub with spices, sprinkle with chopped parsley. Squeeze the garlic cloves through a press. Sprinkle with chopped onions.
Gently roll the tripe into a tight roll and wrap with cling film. Put the roll in a saucepan, put carrots, peppercorns and herbs cut into circles there.
Boil the dish and cook for 40 minutes under a closed lid. Cool the roll without removing it from the broth. Then remove, place on a plate and refrigerate for 4 hours. After this time, remove the film and cut the roll into rings.
