Cooking tasty beef tripe

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

If you have not heard of a product like beef tripe and do not know what to do with it, then the information below is just for you! So, let's figure out what it is. The beef tripe is the initial proventriculus of the cow. It is a kind of large bag in which the eaten hay, silage or grass is digested. After this section, the mass enters the abomasum - the enzymatic stomach. Beef tripe has the ability to hold up to fifty kilograms of feed, so its walls are very dense, thick and capable of movement. The inner side of the proventriculus has a fleecy surface, black or light brown, in some cases the color can reach a dark green hue. Do not worry! It all depends on what and what types of feed were fed to “our Burenka”. So don't be intimidated by these features! In many countries, beef tripe is considered a delicacy. For example, in Poland they make flaki from it (stew in sour cream), in our country they prefer to fry it with onions.

Beef tripe: cooking recipes

From such a delicacy you can cook many dishes, but the dish with the addition of cream and vegetables is in the greatest demand. It is quite easy to prepare. You can evendon't stick to the exact traditional recipe, but add the foods your family and you prefer. At your disposal there is a mass variation of side dishes for cooked food. It goes with everything in your kitchen. But before you cook the dish, you need to thoroughly clean the tripe. It should be scraped off very well, this is necessary in order to remove the upper grayish layer, various mucus and films. There is one little trick: in order for everything to be cleaned from the product very quickly, soak the scar for two days in s alt water. If

If you don't want to mess around and waste your time, most stores can provide you with a fully cleaned product. So, for cooking we need:

1. A tripe - one and a half kilograms.
2. Water - three liters.
3. Vinegar (9%) - nine tablespoons (tablespoons).
4. S alt - three tablespoons (tablespoons).
5. Onions - six pieces.
6. Carrots - three pieces.
7. Butter - three tablespoons (tablespoons).
8. Cream - two hundred milliliters.
9. Garlic - three cloves.
10. Bay leaf and pepper.

How to cook beef tripe

Make a marinade with water, vinegar and s alt. Soak the previously cleaned scar in it for about five to six hours. After the time has elapsed, drain the marinade. Fill the scar again with water and boil for about fifteen minutes. Change the water. Boil again. Add one carrot, two onions, pepper and bay leaf and let cook over low heat (aboutthree to four hours). When the tripe becomes soft, drain the broth and cool the offal. Then cut it into strips. In a deep frying pan, fry onions and carrots until half cooked, then add garlic, butter and already chopped meat. Continue cooking for another ten minutes. Then pour in the cream, s alt and simmer for a quarter of an hour. If you thought that beef tripe recipes were complicated, then, as you can see, you were wrong. Your creation is ready to be tasted!