Not every housewife knows how and loves to cook offal. However, one should not exclude them from the diet - they make the diet more varied, and are also rich in nutrients. For example, beef tripe can be used to make roasts, salad, and other dishes.
Caen-style beef scars
Caenne beef tripe is one of the most common offal recipes in northern France. Please note that this dish will take a long time to prepare.
You will need:
- 2 kg of beef scars;
- 250 g of carrots;
- 250 g onions;
- 1 stalk of leeks;
- a bunch of rosemary and oregano;
- Bay leaf;
- 2-3 inflorescences of a carnation;
- 2-3 cloves of garlic;
- 1 liter of cider;
- 3 tbsp. calvados;
- vegetable oil;
- salt and freshly ground black pepper.
If you don't have calvados, you can substitute cognac in the recipe.
Cut the scars into large pieces, wash and cover with cold water. Cook in salted water for 5 minutes, then drain. Peel the carrots and cut into slices, chop the onions and leeks into cubes. Take a deep baking dish and brush it with butter. Put vegetables on the bottom, slices of tripe on top. Add chopped aromatic herbs, bay leaves, and peeled and minced garlic there. Salt and pepper everything and cover with cider, adding calvados. Close the mold with a lid. Preheat the oven to 140 degrees and cook the dish for 8 hours. Serve this gourmet roast with boiled potatoes.
In addition to the most common recipe, there is another one. During stewing, tomatoes are added to the scars at the rate of 500 g of tomatoes per 1 kg of offal. In this case, the sauce is richer, but the natural taste of the scars becomes less pronounced.
Beef tripe salad
You will need:
- 500 g of beef scars;
- 300 g of red beans;
- 1 liter of vegetable broth;
- 250 g foie gras pate;
- small red onion;
- 2-3 cloves of garlic;
- 250 g of green salad;
- balsamic vinegar;
- vegetable oil;
- salt and freshly ground black pepper.
Instead of beans, boiled pasta or potatoes can be a good addition to the tripe.
Cut the tripe into strips and place in a saucepan. Pour it with vegetable broth, salt, pepper and cook for 1 hour. Cook the beans separately in salted water until soft. Cool both ingredients. Wash and chop the salad and season with balsamic vinegar. Chop the onion and garlic, mix with the tripe and beans, season with vegetable oil, salt and pepper. Serve the salad in portions. Place lettuce leaves on each plate, on top - a mixture of chopped tripe and beans, and next to it - a piece of foie gras pate. White bread croutons are also suitable for this dish.
