The stomachs are not very popular. And in vain. After all, they are rich in protein and do not contain fat. The upper section of the bovine stomach is called the scar. Many peoples have traditional national tripe recipes. This is honest, hearty and surprisingly tasty peasant cuisine.
It is necessary
-
- stomach;
- water;
- coarse salt.
- Florentine stomach
- 1 kg of boiled tripe;
- 100 g of good olive oil;
- 1 large carrot;
- 1 large onion;
- 1 can (250 g) peeled tomatoes in their own juice;
- 2 stalks of celery;
- 100 g parmesan cheese;
- salt
- pepper.
Instructions
Step 1
Boiled tripe It is good if you bought an already peeled and prepared tripe. So it is usually sold in supermarkets. On the market, you can get a completely fresh stomach, but it needs pre-processing.
Step 2
Fill a 10 liter saucepan with water. Bring water to a boil. Turn off the heat and immerse the tripe in boiling water, cover and leave for 3-4 hours. Drain the water, rinse the stomach. Use a wide kitchen knife to remove any remaining undigested herb. Soak your stomach in a pot of clean cool water for 12 hours or more. Walk over it again with a knife, scraping everything off the walls until it turns white and clean. It is this processed scar that is usually offered to you in the store.
Step 3
Rub the stomach with coarse salt, rub hard, using salt as an abrasive. Rinse the scar under cold running water and rub with salt again. Repeat the operation several times. Cut the stomach into chunks. Pour water into a saucepan, place stomach, bring water to a boil and cook tripe for 15-20 minutes. Fill the pot with water again, add 1 teaspoon of salt for each liter and set the tripe to simmer over medium heat for 3-4 hours. The finished tripe is very easy to cut with a knife, biting off a piece from it is as easy as from a sausage.
Step 4
From the boiled tripe, you can prepare a filling for pies or pancakes, lovers of Russian cuisine know how delicious a fried stomach with buckwheat porridge is, in the Caucasus they value a spicy hangover soup - khash, in Mexico a similar dish is called menudo. Italian housewives prepare trippa florentina from boiled trippa - Florentine stomach.
Step 5
Cut the boiled tripe into strips, as for beef stroganoff. Peel the carrots and onions and cut them into small cubes, chop the celery. Pour some olive oil into a preheated skillet and fry the vegetables in it. Wait until the onion is translucent and lightly browned, but do not caramelize. Add tripe, season with salt and pepper. Mix well.
Step 6
Spoon the tomatoes, add olive oil and reduce heat to low. Simmer vegetables and tripe for 20-30 minutes. Add the grated Parmesan a few minutes before cooking. Serve with full-bodied red wine.
