Roule roll: ingredients and step by step instructions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The article contains brief information about beef tripe. In the text you can find a description of the properties of the product, how it is cut and prepared. The basic information concerns the preparation of a delicious dish of beef tripe - roll - in several ways.

Dishes with offal are not inferior in taste and nutritional value to meat. The scar is the anterior part of the cow's stomach, the largest in size. It contains proteins, fats, carbohydrates, vitamins, macro- and microelements. An offal is cheaper than meat, but, for example, in Colombia it is considered a delicacy and is sold much more expensive than meat fillets.

Properties of beef tripe

The muscle tissue of the stomach of a cow is pure protein - 97%. But there are practically no indigestible fats in it. But there are monounsaturated and polyunsaturated compounds that are easily absorbed by the human body.

For people who watch their weight, offal is an excellent dietary product. Its calorie content per 100 grams is only 96 kcal. Patients with diabetes can lower their blood sugar levels if once a week they includetripe meals diet.

The stomach section is a storehouse of vitamins, primarily of group B: B1, B2, B12. Muscle tissue is rich in minerals: potassium, magnesium, iodine, zinc, copper, selenium, sulfur, phosphorus. Antioxidants slow down aging and improve the body's immune defenses. Only you should not abuse dishes from the tripe. Possible individual intolerance to offal by a person is also taken into account.

In many countries there are national dishes using beef tripe. In Scotland, haggis is made from giblets, in Poland and Ukraine - flaki and flaki, Koreans - the first dish heh.

From past centuries, old Russian recipes for beef tripe rolls have come down to our time. The meat dish was served not only in Russia, but also in Europe and America. It is easy to cook, and gourmets appreciate it for its spicy taste. Chefs and ordinary housewives are not afraid of laborious cooking. After all, the result is a natural meat, tasty and original dish.

The basis of the roll is a tripe, which is sold already peeled in the markets and in stores. Pay attention to the consumer properties of the product that meets the quality requirements:

• Fresh tripe - light gray.
• The surface of the shell is shiny and has leathery hairs, no stains or mucus.
• Smells like raw meat.

Sometimes an offal that is sold on the market or taken from a slaughtered animal requires additional processing. This process should be given special attention. From the effortthe final taste of the finished dish will depend.

How to clean a beef tripe

1. A piece of offal is cut into pieces and poured over with boiling water.
2. Remove the top layer and scrape off the dirt with a knife.
3. Cut off all the fat. It smells bad and can ruin the taste of the roll.
4. Rinse the scar again under running cold water.

Use two methods of odor removal: cold and thermal. Both methods are effective, but the second, using boiling, takes less time. In this way, the tripe roll will turn out to be especially tasty.

Cold way

1. To remove the remaining smell, place the piece in a saline solution. For 1 liter of water take 50 grams of s alt. Soak in the offal solution for 3 hours.
2. Monitor the condition of the water: when dark, change the saline solution 2 to 3 times.
3. After removing the smell, the product is thoroughly washed with cold water

Thermal method

1. The tripe is put into a saucepan and poured with saline.
2. S alt is added to taste.
3. Boil for 20 minutes, immediately drain the water and wash the scar.
4. Repeat the operation 3 times.
5. Soak a piece in a slightly pink solution of potassium permanganate or 3% apple cider vinegar for 3 hours.
6. After the specified time, the scar is washed.
7. Rub with s alt, leave for 30 minutes, rinse thoroughly with cold water.

Ingredients for tripe roll

They are:

• 1-1, 5kg beef tripe;
• headgarlic;
• 5-6 bay leaves;
• 5-6 allspice peas;
• 1 onion;
• 1 carrot;
• s alt, seasonings to taste.

Recipe for making a tripe roll

The scar is examined and fat deposits are cut off with a knife. Uncleaned areas are cleaned, and if it does not work out, they are cut out.

1. Cut the tripe into rectangles on a cutting board, each side is 10-20 cm.
2. Spread each piece on the table.
3. The surface is rubbed with chopped garlic, and the slices cut into pieces are also placed.
4. Sprinkle with seasoning: grind cumin, pepper in a manual mill, and also use a ready-made mixture of spices for meat dishes.
5. The ribbons are folded tightly and wrapped with thread.
6. The rolls are put into a large pot, poured with water so that the liquid level is 2 cm higher than the food, put on fire.
7. After boiling, remove the resulting foam with a slotted spoon.
8. To give the roll a pleasant aroma, put a whole peeled onion and carrot into the water.
9. Cook for 5-6 hours until the giblets are completely softened.
10. Half an hour before the end of cooking, add 7 bay leaves and a few peas of black allspice.
11. S alt the broth at the end of cooking.
12. As soon as the scar becomes soft, take the rolls out of the water and cool.

After the threads are removed, the dish is cut and served on the table, garnished with herbs. As an addition to the tripe roll, horseradish and mustard are served.

Shi or borscht is prepared from the broth, andalso a Greek dish - Magiritsu soup.

Fried beef tripe roll

To achieve a piquant taste, the rolls are fried in vegetable oil. The golden crust gives a seductive look and makes the meat dish tastier.

Culinary delight - hot appetizer in tomato sauce

1. Fine finely chopped carrots and onions in vegetable oil in a pan, add a tablespoon of tomato paste, herbs and spices.
2. Add a glass of water, stew for 5 minutes after boiling.
3. Add chopped tripe rolls, simmer for 2 minutes and switch off.

Hot rolls are good with vermicelli, pasta, buckwheat porridge, mashed potatoes.

Filling options

They also experiment with stuffing, using tripe roll recipes from different peoples of the world.

From the Chechen national cuisine we got the idea to make a layer of minced meat or liver.

Spicy lovers might like the culinary solution of the Scots. They flavor the surface of the tripe with oatmeal and spices, not sparing onions and black pepper.

A roll prepared from tripe will decorate any holiday table. It is also good for daily use. A natural product without additives - a great alternative to ham or sausage.