Beef tripe - what is it and how to prepare it at home according to recipes with photos

Tripe

Tripe or tripe is part of the stomach of a ruminant animal. Trip dishes are found in many national cuisines and have interesting cooking methods.

There are many recipes for how to cook tripe. It is suitable for making nutritious soups, as this part of the beef has a lot of useful substances and vitamins. Tripe can also be used in preparing main courses. In any case, we must not forget that tripe requires particularly long cooking, otherwise it will remain tough and the taste of the dish will deteriorate. So how to cook lamb or beef tripe so that it turns out juicy and soft?

The secret of a deliciously cooked tripe lies, firstly, in proper primary processing and cleaning. And this fact scares many and forces them to abandon the very fact of purchasing this wonderful and useful product. Fortunately, tripe is now sold well processed and cleaned; you just need to rinse it under running water and cook it.

If you end up buying poorly processed tripe or cleaning it yourself, it's important to know how to clean tripe, as the innards usually have a strong odor and need to be specially prepared before boiling or frying. The offal should be scalded with hot water and the dirty layer should be scraped off the surface with a knife. The cleaned scar must be thoroughly washed and subjected to secondary processing in order to finally get rid of the unpleasant odor. One might even say that it is not so difficult to prepare offal, it is much more difficult to learn how to process it correctly.

To a liter of water in a saucepan you need to add 3 tablespoons of salt and soak the tripe in this brine for 3 hours. When the water turns dark, you can replace it with a new one until the water remains clear. If the smell from the tripe does not disappear after this, you should soak it in a weak solution of vinegar. After a couple of hours you can start cooking.

My dad still doesn’t allow my mom to cook tripe when he’s at home, he can’t stand the aroma itself. If you have the same situation, know that tripe in a slow cooker can be cooked without your participation. It, like jellied meat, can be left to cook overnight. In the morning, remove, chop and further fry, if desired, with onions, carrots or just butter. Not to mention various salads and tripe heh.

So, a simple traditional recipe for tripe and tripe in a slow cooker.

Beneficial features

The energy value of beef tripe is 97 kcal per 100 grams of product.
Offal contains zinc, therefore it reduces the risk of cancer, prevents the occurrence of neural tube defects in the fetus in pregnant women, strengthens the immune system and normalizes blood clotting. The by-product improves the condition of the skin and thyroid gland, reduces homocysteine ​​levels, slows down the aging process, and has a beneficial effect on the digestive system, vision, and sense of smell. The product is rich in proteins, which maintain muscle tone and participate in their structure, helping to lose excess weight. Biologically significant macroelements and microelements of beef tripe

Fried tripe

After 4 hours of cooking on low heat or cooking in a slow cooker, remove the tripe from the broth.

Cut into small squares or strips, as you like. I don’t always use vegetables, so now I cook tripe without them. If with vegetables, then the peeled onions will need to be cut into half rings, grate the carrots on a coarse grater.

Heat butter in a frying pan and place the tripe scraps. Or we place pieces of tripe in a saucepan with carrots, onions and spices, where we fry them until golden brown.

Finding out how to cook tripe is half the battle; now you need to come up with an interesting recipe for a delicious dish with tripe. For example, cook:

Trip roll

Large boiled pieces of tripe, without cooling, pepper and salt, sprinkle with chopped garlic and roll up, tying with thread. Place this roll in the refrigerator and eat it sliced ​​as a cold appetizer. Or boil for about an hour and, before serving, cut into slices, adding vinegar and horseradish to the tripe separately. Boiled potatoes or fresh vegetables are perfect as a side dish for hot tripe dishes.

Surely your guests will be surprised by such an unusual, delicious dish and will ask for the recipe. Trip does not stay long on our table, which is what I wish for you.

Anyuta wishes you bon appetit and good recipes!

How to cook

Spices

Now each piece needs to be salted, sprinkled with ground black pepper, for those who like it spicy, you can sprinkle more pepper and add pieces of garlic. I don't use any other spices for this dish, but if you want, add your favorites. Next, we tightly roll each piece of tape into a roll and tie it very tightly with strong thread.

How long to cook

Place the prepared rolls in a pan and fill with water two fingers above the food. There we will also put the trimmings of the tripe, from which we were unable to roll the roll. We put it on the fire and wait until it boils, after which we remove the foam. After removing the foam, add a whole peeled onion and half a peeled carrot to the broth; they will add their own taste to the finished product.

We’ll also add a few bay leaves, a few peas of allspice and black pepper, and be sure to add salt. Let's reduce the heat and cook over low heat for three hours, and if the rolls are thick enough, then for at least four hours.

After the rolls are cooked, remove them to a plate with a slotted spoon and leave to cool. Do not drain the broth under any circumstances; it will make a very tasty Greek Magiritsa soup. When the rolls have cooled, remove the threads and slice it. That's all, our dish is completely ready! Agree, it was not difficult at all. Serve as an appetizer on a holiday table or just on sandwiches. In the second case, they are perfect for an everyday snack. Bon appetit!

Ingredients

• 1.5-2.0 kg – cleaned beef tripe;
• Salt, ground black pepper - to taste;
• 4-5 pcs – garlic cloves;
• 5-6 pcs – bay leaf;
• 5-6 pcs – sweet peas;
• 7-8 pcs – black peppercorns;
• 1 piece – onion;
• 1 piece – small carrots or 0.5 large ones.

Step-by-step cooking recipe

Trip, the common name for a dish based on tripe, is always beef. This is a very tasty dish, but not everyone has the patience to cook it, hence the negative attitude towards this product. If you don't cook it enough, you end up with rubber.

When I was little, my grandmother cooked tripe in a Russian oven, oh, and it was delicious!

I searched for tripe for a long time, about two weeks. Or rather, I found it the first time. But it was all a huge tripe, occupying three market stalls at once. The downside was that the tripe was uncleaned, green in color, and looked like a giant wet towel. In addition to all this, the seller immediately refused to sell it in parts - only as a whole. Imagining how I would drag all this beauty home, accompanied by market dogs, I abandoned the crazy idea. A little later, I was pleased with the assortment of a new meat shop; the tripe was cleaned, packaged and frozen.

So. Dip the tripe in a solution of salt and vinegar and forget about it for 6-8 hours. After removing from the solution, rinse and put on fire. After boiling, wait 5 minutes and drain the water. Fill with water again, repeat the process of boiling and draining. Cook until the bitter end for the third time, adding salt to the water and adding a few bay leaves.

The readiness of the tripe is not difficult to determine - it stops “springing” when you try to pierce it with a fork; in any case, you need to cook it for 3-4 hours, no less. Remember how long it takes to cook young beef? In any case, while cooking you can do many interesting things, bake a cake, clean the house.

At the end of cooking, cool the tripe, cut it into strips and send it to stew surrounded by onions, garlic, carrots in butter. I would like to note that at this stage the scar readily absorbs oil.

When the vegetables become soft, pour cream over the tripe, add salt, sprinkle with spices, and simmer for another 10-15 minutes. Yummy. The tripe turned out tender, aromatic, like grandma's. You can't compare it with anything, you have to try it.

Internal organs, or offal, are considered tasty and nutritionally valuable types of meat. When encountering mentions of certain types of offal, inexperienced housewives are interested in how to cook beef tripe: what this product is and how to properly prepare it for boiling.

Fkusnofacts

How long to cook

It is very difficult to overcook tripe on the fire, but undercooked offal will be “rubbery” when pierced with a fork, so cook for at least 4 hours.

Getting rid of pungent odor

Offal may have a specific odor: to get rid of it, before cooking, the tripe must be soaked in salted water or vinegar solution for several hours, or simply increase the cooking time and use spices. Despite the specific taste, it is recommended for cooking by offal lovers. It is believed that boiled and even raw tripe is an excellent food for cats and dogs.

Cleaning correctly

It is easier to prepare peeled offal - it is white in color and is immediately ready for cooking. Black-green tripe must be specially treated before cooking: scald, scrape off dirt with a knife, brush and scald again with boiling water.

Composition of tripe

As a rule, tripe refers to beef stomachs, otherwise called “rumen” or “gizzard,” but in fact these are the insides (intestines) of any animal - pig, sheep, chicken. Offal includes the stomach, intestines, lungs, etc. - in general, any offal. But more often it is beef tripe.

About nutrition

Calorie content of boiled tripe is 95 kcal/100 grams.

Eating tripe occasionally is very healthy because it contains a lot of protein without carbohydrates. In fact, tripe is comparable in nutritional properties to dietary meat, which is very cheap.

When I was a child, my mother often prepared a dish for me that she called “triple with onions.” I remember the smell was quite specific, but it tasted wonderful. When I grew up, I began to cook it myself. I learned that this offal is correctly called “tripe” and, it turns out, is the anterior part of a cow’s stomach. Many people do not eat it and even feed it to animals, but it is an incomparable dietary product. It is low in calories, but contains a lot of protein, vitamins and minerals.

The Koreans cook delicious heh with it, the Poles make flaki from it, and the Irish cook it with a lot of peppers and onions and with oatmeal, and these are their national dishes.

In stores, tripe is now sold well cleaned and has virtually no odor, and even that disappears after proper boiling.

Pre-cooking

Before preparing most dishes, it is recommended to clean and boil pork or beef tripe. Even bleached offal purchased in vacuum packaging must be thawed, inspected and washed. When buying tripe from villagers, it is often possible to purchase an uncleaned or slightly washed stomach. Unprocessed beef tripe requires washing and cleaning procedures.

How to prepare beef tripe for cooking?

To prevent the dish from acquiring a disgusting smell, you need to know how to clean the tripe from mucus and stomach contents. First, cut off all the fat from the outside. Then the scar is turned inside out so that the inner side with villi or mesh is on the outside. All the mucous membrane needs to be cleaned off. To do this, the stomach is placed on a board and scraped with a blunt knife in one direction.

During the cleaning process, the scar is washed several times, then continued to be scraped until it acquires a creaky surface without mucus and a light shade. The product is washed and rinsed several times. You can soak it for 3-4 hours in water and vinegar (make a 3% solution) to remove any remaining odor. After this, rub the surface with coarse salt and rinse thoroughly after 30 minutes.

How long should you cook beef tripe?

The prepared tripe must be properly prepared for further culinary processing. The length of time to cook offal depends on its variety and the age of the animal:

• veal tripe is boiled for about 3 hours;
• Beef tripe will have to be cooked for 5 hours.

Boiling begins by pouring cold water and quickly bringing to a boil. The first water is drained, the pan is filled with a new one and the offal is cooked for the specified time with spices and salt to taste. The boiling should not be strong, otherwise you will have to add boiling water.

How to cook tripe?

Different peoples have developed their own ways of preparing the stomachs of livestock. It is used as a casing, stuffed with minced meat or porridge, or made into stews by adding sour cream or tomato sauce. Pieces of boiled tripe can simply be fried in fat. Despite the unusual taste of this meat, dishes made from it are tasty and satisfying. Tripe goes well with boiled potatoes, rice, and buckwheat porridge.

What it is. Benefits and harms of the product

Beef stomach, or tripe, is a smooth muscle organ. Its different parts may be covered with numerous fibers or a pattern reminiscent of a large honeycomb. Pork stomach has a smooth surface. In a cross section, you can see several layers of tissue: the upper and inner membranes, as well as several rows of muscle fibers.

There are 3 types of product on sale:

• the unrefined shell has a greenish or gray color and has a characteristic odor;
• cleaned has undergone minimal processing and has a lighter color and aroma of fresh meat;
• bleached has undergone the processes of washing and soaking in a chlorine solution, has a cream or yellowish color and the smell of chlorine.

Scars contain a minimal amount of fat (about 4%). The calorie content of the product is 95 kcal/100 g. It is suitable for feeding people when losing weight and on fat-restricted diets. 95% of the product consists of proteins.

Tripe meat contains vitamins B and PP, the tissue is rich in microelements (magnesium and potassium, sodium, iron, iodine and selenium). The amino acid composition makes it a complete protein product that supplies building material for the tissues of the mucous membranes, skin, and human muscles.

Eating tripe can have the benefits and harms common to any meat. If you are on a low protein diet, you cannot eat this product.

How to choose a quality offal?

It is best to buy bleached or peeled tripe, since these varieties require almost no processing at home. It is enough to rinse them a little and soak them in clean water if there is a smell of chlorine. When purchasing, you need to pay attention to the appearance of the offal:

• purified varieties have a light gray, cream, yellowish-pink tint;
• odor is weak or absent;
• coloring is uniform over the entire surface;
• there is no mucus on the surface;
• The surface is elastic and dense to the touch; it can squeak slightly under your finger, like clean leather or dishes.

These signs are characteristic of a well-washed, fresh and high-quality stomach.

If greenish and dark spots are found on the surface, there is mucus with an unpleasant odor, then it is not recommended to buy tripe: it is spoiled and unsuitable for food.

Homemade recipes

It is easy to prepare many simple dishes from tripe at home if you prepare boiled tripe in advance. It can be stored for 1-2 days in the refrigerator. When frozen, boiled offal is stored for about 1 month, without losing its taste when defrosted.

Baked in sour cream

For baking, it is better to choose good, rustic, non-acidic sour cream: it will not curdle, and the dish will turn out appetizing and tasty. Boil the stomach in advance.

• 0.8 kg tripe;
• 4 medium onions;
• 1 carrot;
• 3-4 tbsp. l. sour cream;
• 50 g butter;
• 3 tbsp. l. grated cheese;
• 1 tsp. flour;
• seasonings and salt to taste.

Beef tripe for dogs

Dog lovers who care about the health of their four-legged pets and the quality of their nutrition should be aware of the properties of beef tripe. By-product is a useful food supplement, not an alternative to feed. Offal satisfies hunger and normalizes intestinal microflora. It is given raw to adults and puppies over 6 months of age no more than 2-4 times a week. Calculating the correct dosage is simple - for every 10 kg of animal weight, up to 100 g of beef tripe is required. Veterinarians recommend keeping dog tripe in the freezer for a couple of days or scalding the offal with boiling water first.