Beef tripes - the basis for khash, flyachek and other delicious dishes

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

The scars are the stomachs. Or rather, parts of them. In cooking, lamb, beef, veal specimens are used. Offal dishes are common in many national cuisines. Today we will consider the preparation of beef tripe. There are a great many recipes, but there is only one preparatory stage. The stomach must be carefully scraped to clear the mucus, rinse thoroughly. Then it is soaked for a long period (about six hours). Scalded, cleaned again, washed and boiled over low heat. Scars are prepared for a long time, three hours, and only after this heat treatment do they become tasty and soft.

The most famous beef tripe dishes in the world are Armenian khash and Polish flyacs. The Caucasian recipe suggests, along with 500 g of stomachs, to stock up on a calf leg for one and a half kilos. It must be singeed, scraped, cut into longitudinal parts and also soaked for a day, changing the water every three hours. Then the leg must be put to cook on a low fire. In the khash recipe, the stomachs can not be soaked. They are simply peeled, washed, filled with water and boiled until the specific smell disappears.

Thenbeef tripes are washed in hot and cold water. They are chopped into small pieces, which are added to the boiled leg. Avoiding violent boiling and constantly removing noise, they cook meat without s alt for a long time, until the stomachs become completely soft. The radish is cleaned and rubbed, and three heads of garlic are crushed in a mortar. Separately, fresh lavash is baked. Before serving, garlic is diluted with broth and added to the finished dish. They eat khash with spicy greens, radish and lavash.

In Poland, soaked beef tripes are boiled until done. Then they are washed and passed through a meat grinder (or cut into thin slices). S alted, peppered and fried in oil. Separately, friable buckwheat porridge is boiled and onions are sautéed. Combine all components, fry for another five minutes. You can also make salads from scars. The boiled stomach must be cooled, cut into thin noodles. Prepare mustard dressing, chop onion, finely chop fresh herbs. Put lettuce leaves in a bowl, put a mixture of tripe and onion on top of them, pour mustard dressing.

Milanese beef tripe

Offal is soaked, boiled, cut into noodles and fried in butter. Already on a plate they are sprinkled with grated cheese or cheese. Tomato sauce is served separately.

The stomachs can also be used for barbecue. They must first be soaked for two hours in very s alty water (this will eliminate the smell) and boiled for three hours over low heat. Then the scars are cut into slices (like chops), sprinkled with olive oil, sprinkled with pepper and friedon the grill.

Ukrainian beef tripe is a complex dish. Boiled stomachs are cut into small pieces, and carrots, parsley, onions and two potatoes are chopped into strips. Vegetables are lightly browned in butter, transferred to a saucepan. Half a spoonful of flour is fried in a pan, diluted with a small amount of broth. In a saucepan, combine flour dressing and scars with vegetables, add two tablespoons of millet and simmer under the lid until tender. Then the baking sheet is greased with oil and sprinkled with breadcrumbs. The contents of the saucepan are transferred into it, a raw egg is beaten in, pepper and s alt to taste, poured over with two tablespoons of melted butter and baked.