A recipe for preparing offal will help you easily use beef tripe in cooking. By implementing the right technology, it will be possible to qualitatively transform its characteristics and obtain an excellent, incomparable original dish in taste.

How to cook beef tripe?

In order for beef tripe dishes to delight you with exceptional taste, you need to learn how to properly pre-prepare the offal for subsequent use.

1. Initially, the cleaned tripe is soaked in water with salt and vinegar for 8-24 hours and washed.
2. Pour a portion of clean water over the offal, boil after boiling for 5 minutes, change the water. Repeat the five-minute boiling 2-4 more times, after which the water is renewed and the tripe is cooked.
3. The product, boiled until soft, is cut into slices of the desired shape or size or used whole to make rolls.

How to cook beef tripe?

After the offal has been cleaned, washed, soaked in acidified water and removed by repeated boiling from any remaining unpleasant odor, it must be boiled until soft, after which it will become suitable for further use in cooking. Find out how long to cook beef tripe in this recipe.

Ingredients:

• beef tripe – 1 kg;
• water – 3 l;
• laurel – 2-3 pcs.;
• onions, carrots and other roots;
• salt pepper.

Preparation

1. The prepared scar is filled with water.
2. Add whole onions, roots, bay, and pepper.
3. After boiling, reduce the heat and cook the offal under the lid for at least 4 hours, periodically replenishing the water. The finished scar can be easily pierced with a fork.

How to fry beef tripe?

Roasted beef tripe has an amazing taste. The offal must first be properly prepared and boiled until softened. Only after this can you start slicing and frying the component. The following is a recipe for a dish with onions, which can be varied by adding carrots and other vegetables.

Ingredients:

• boiled beef tripe – 500 g;
• onions – 1-2 pcs.;
• vegetable oil – 40 ml;
• salt pepper.

Preparation

1. The tripe is cut into centimeter-thick slices.
2. Chop the onion into slices and fry the slices in a frying pan with butter.
3. Lay out the prepared chopped offal and fry for another 10 minutes, stirring.
4. Serve beef tripe fried with onions, rice, pasta.

Beef tripe in the oven

Cooking beef tripe in the oven with vegetables and sour cream under a puff pastry “lid” will provide the opportunity to taste a gourmet-level dish that tastes exquisite. This is achieved only with the correct execution of all the preparatory subtleties of the offal and the nuances of the recipe outlined below.

Ingredients:

• boiled beef tripe – 700 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• celery – 3 stalks;
• flour – 1 tbsp. spoon;
• sour cream – 3 tbsp. spoons;
• oil – 2 tbsp. spoons;
• garlic – 2 cloves;
• egg – 1 pc.;
• puff pastry – 250 g;
• salt pepper.

Preparation

1. Prepare, boil and cut the tripe into strips.
2. Chop the onion, carrots and celery and fry in oil until soft.
3. Separately, fry the tripe, adding flour.
4. Combine the contents of two frying pans, add salt, pepper, garlic and sour cream, simmer for 7 minutes.
5. Transfer the mixture into molds or cocotte makers, cover with puff pastry, making a puncture in the center to allow steam to escape.
6. Brush the dough with egg and bake the dish until golden brown.

Beef tripe roll - recipe

Beef tripe in a roll, the recipe for which will be presented below, will take an important place at a festive feast or replace sausages on weekdays, appetizingly complementing a slice of bread for a snack. As a filling, an assortment of spices, garlic, adjika, sun-dried tomatoes or dried fruits is used.

Ingredients:

• beef tripe – 1 kg;
• garlic – 1 head;
• adjika – 50 g;
• mustard – 30 g;
• salt, pepper, bay, onion.

Preparation

1. The cleaned and thoroughly washed scar is soaked for several hours in salted and acidified water with vinegar and washed.
2. Rub the surface of the offal with a mixture of mustard and adjika, adding chopped garlic, salt and pepper.
3. Form a roll of beef tripe, tie it tightly with twine, add water and set to cook, adding onion, bay, salt and pepper.
4. After 4-5 hours, turn off the heat, and after cooling, put the roll in the refrigerator for several hours.

Beef tripe soup - recipe

Beef tripe soup is rich, nutritious and, due to the addition of garlic and spices, unusually piquant. The dish acquires additional flavor notes and appetizing thickness by adding a dressing made from sour cream and yolks. Tripe for hot dishes is used exclusively boiled.

Ingredients:

• boiled beef tripe – 1 kg;
• onions and carrots – 2 pcs.;
• pickled bell pepper – 2 pcs.;
• celery and parsnip (roots) – 60 g each;
• sour cream – 250 g;
• yolks – 4 pcs.;
• egg – 1 pc.;
• salt, pepper, oil, vinegar.

Preparation

1. The boiled tripe is cut into strips and placed in boiling water.
2. Sautéed roots with onions are also placed there and boiled for 20 minutes.
3. Mix the yolks with sour cream and a portion of broth, add to the soup in a thin stream, stirring.
4. Immediately add chopped peppers and garlic, pepper and vinegar, ground with salt, to the beef tripe soup and heat for a minute.

Beef leg and tripe hash

You can prepare delicious beef tripe for your first meal using another recipe from Caucasian cuisine. Here the offal is combined with beef legs, which will give the hot dish additional flavor and nutrition. The dish is prepared without adding salt, but served with a dressing of garlic crushed with salt, herbs and complemented with radish salad and pita bread.

Ingredients:

• beef tripe – 0.5 kg;
• beef legs – 1 kg;
• parsley, basil and cilantro - 150 g each;
• garlic – 2-3 heads;
• laurel, peppercorns;
• salt.

Preparation

1. Soak the scar and legs for 24 hours, changing the water.
2. The tripe is boiled three times in a new portion of water for 5 minutes.
3. The legs are poured with clean water and boiled for 3 hours.
4. Add tripe and cook khash for another 4 hours.
5. Add laurel and pepper and simmer the soup for another hour.
6. Separate the meat from the bones and return to the pan.
7. Khash is served exclusively hot.

Beef tripe heh

Beef tripe, the recipe for which will be presented below using Korean technology, will delight the taste buds of admirers of dishes with a pronounced spice. In this case, the onion is fried in oil, after which it is mixed hot with other spices, which reveal their taste to the maximum.

Ingredients:

• beef tripe – 1 kg;
• carrots – 0.5 kg;
• onions – 2 pcs.;
• garlic – 0.5 heads;
• oil – 100 ml;
• vinegar – 200 ml;
• coriander and chili - 1 teaspoon each;
• bay, peppercorns, herbs, salt.

Preparation

1. Shred the boiled tripe into strips and soak in vinegar for an hour.
2. Add grated carrots, garlic, salt.
3. Fry the onion, add spices, mix and place in a common container.
4. Korean beef tripe is mixed and left in the cold for 12 hours.

Chinese beef tripe salad - recipe

An appetizing beef tripe salad will allow you to take a fresh look at the characteristics of the offal and enjoy the magnificent spicy taste of the resulting snack. During cooking, ginger root, a 5 cm long slice of cassia, star anise, and a whole onion are added to the broth during cooking along with the traditional set of spices.

Ingredients:

• beef tripe – 500 g;
• peanuts – 1 handful;
• cilantro – 2 bunches;
• garlic – 1 head;
• chili oil, sesame and rice wine - 2 tbsp each. spoons;
• soy sauce – 4 teaspoons;
• rice vinegar and sugar - 1 teaspoon each;
• salt.

Preparation

1. Boil the tripe and cut into strips.
2. Add nuts, cilantro and garlic dressing with oil, wine, soy sauce, vinegar and sugar.
3. Mix the salad and serve.

How to cook beef tripe in a slow cooker?

It’s easy to cook beef tripe in a slow cooker, and if the device has a pressure cooker function, it’s even much faster. After the product becomes soft, it is removed from the broth, cut into slices of the desired shape and size, additionally fried and stewed with the addition of.

Since ancient times, people have learned to prepare nutritious and tasty dishes from beef tripe. Many national dishes are based on this offal. Having learned the basic secrets of preparing the product and one of the recipes, you can diversify the table and surprise your friends with a delicious, inexpensive dish.

Composition and calorie content

Beef tripe (offal) refers to meat by-products extracted from the stomach when cutting the carcass of an animal (cow or bull). Simply put, this is the section of the stomach where the initial processing of silage, hay, grass, etc. occurs.

Did you know? Beef gizzard is best prepared in Italy (Florence). The dish is called lampredotto. It is a piece of white bread stuffed with stewed tomato and gizzard slices, generously seasoned with parsley, garlic and salt. Lampredotto has been known since the 19th century, but is also famous in our time.

The scar consists of smooth muscle fibers and resembles a bag in shape, the inner surface of which has a fleecy structure. It is the villi (growths) that secrete special enzymes for digesting food. The color of the inside of the bag is gray-pink-cream.

100 grams of tripe contains:

• water - 80.0 g;
• protein - 14.8 g;
• fat - 4.2 g;
• ash - 0.5 g.

The chemical composition is represented by vitamins:

• B1 - 0.05 mg;
• B2 - 0.2 mg;
• RR - 1.6 mg;

Mineral elements:

• iron - 3.0 mg;
• potassium - 325.0 mg;
• calcium - 15.0 mg;
• magnesium - 14.0 mg;
• sodium - 65.0 mg;
• phosphorus - 84.0 mg;
• iodine - 7.0 mcg.

The calorie content of meat by-products is low and reaches 97 kcal per 100 grams. There are no carbohydrates, but a significant amount of protein and low fat content, the presence of vitamins and minerals, and antidepressants make beef tripe a healthy dietary dish.

Important!Buy only fresh and proven offal. Do not trust goods from the spontaneous market, where you may be offered a low-quality or even spoiled product.

Beneficial properties and harm

Beef tripe has the following beneficial properties:

• low-calorie offal can be used in diets, and low-budget ones;
• The dietary dish has no restrictions for patients with diabetes, as it does not change the blood glucose level. Possible use by patients with gout;
• Beef tripe has a positive effect on the skin and mucous membranes. This manifestation is due to the vitamins and minerals it contains;
• The product's antioxidants and other elements have a calming effect on the nervous system and have a positive effect on the digestive tract. Approved for use by patients with gastrointestinal diseases.

As you can see, the product will bring significant benefits, moreover, it is affordable and does not cause any harm to the body. We can only talk about the duration and complexity of preparing the finished product.

Not recommended if you have an individual intolerance to the offal or an allergy to its components. The modern population is little familiar with the positive properties of this product and does not know the rules for its preparation. We will recall them in the next section.

Important! The younger the animal was, the more useful the offal will be, because it contains more microelements necessary for the body.

How to Cook Beef Tripe: Appetizer

To facilitate the process of preparing dishes with tripe, it is advisable to choose a ready-made, purified product in specialized stores.

If this is not possible, then:

• Turn out the inside of the bag, remove fat, mucus, film with a knife or brush, thoroughly rinse off the residue with water;
• soak for 3 hours in a solution of 3% vinegar to eliminate odor, then rinse;
• Rub the scar with coarse salt for 30 minutes, rinse with a weak solution of hydrogen peroxide and then with cold water.

Important! Try to carefully remove fat, since it is this that creates a specific smell during cooking.

The tripe is ready for further cooking. Fill it with cold water and bring to a boil. We drain the liquid and clean the offal from foam under running water. Fill the container with clean water and cook the product for 3 hours until soft.

The fried tripe appetizer requires the following ingredients:

• 0.5 kg tripe;
• 1 onion;
• 2–3 cloves of garlic;
• salt, pepper to taste;
• greens optional.

The dish is prepared as follows:

The dish is ready. Its best taste is revealed when it is hot. The cooled dish can be heated in the microwave.

Video: cooking beef tripe Beef tripe is a healthy and nutritious product that is suitable not only for main courses, but also for first courses. And one of the proposed recipes will help you experience the exquisite taste of beef tripe.

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.

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.

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.

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.

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.

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.

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.

Required:

• 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.

Fry onion half rings in oil until transparent. Add strips of chopped tripe and flour, bring everything until golden. Then add sour cream, spices and salt, heat a little over low heat and place in a preheated oven for 10 minutes. Remove, sprinkle with cheese shavings and bake a little more to melt the cheese.

A hearty soup is made from prepared but not boiled tripe. The following ingredients are needed:

• 1 kg of scars;
• 1 kg beef tail;
• 3 medium carrots;
• 1 celery root;
• 1 onion;
• 50 g ghee;
• 3-4 cloves of garlic;
• 1 tbsp. l. flour;
• 0.5 tsp. ginger and nutmeg;
• spices, herbs, salt to taste.

Beef tripe is boiled separately for about 1 hour. Cut it into convenient strips or pieces. Cut the tail into portions. Cook for about 3 hours. Cut celery and carrots into cubes, sauté onions and vegetables in oil, then mix with flour. Place the roast into the broth. Salt and add spices.

Braised tripe

Quick preparation takes about 30 minutes.

Have to take:

• 800 g boiled tripe;
• 1 onion;
• 3-4 cloves of garlic;
• 3 tbsp. l. tomato paste;
• 1-1.5 glasses of water;
• 1 tbsp. l. vegetable oil or other fat.

Chop the onion and gizzard. Fry in fat until golden brown for 15-20 minutes. Add tomato paste and dilute it with water to the desired thickness. Simmer for another 10-15 minutes, add salt, pepper and garlic.

Traditional with mushrooms

Sauté 1-2 onions and 1 medium carrot in oil. Cut the prepared gizzards (about 1 kg) into strips and add to the vegetables. Coarsely chop 300 g of champignons and place in the same frying pan. Simmer covered for about 10 minutes.

A cold tripe appetizer would also be appropriate on a holiday table. Prepare what you need:

• raw peeled tripe;
• raw carrots;
• garlic;
• mustard;
• salt and spices.

Spread the scar layer with the fleecy part facing up. Rub with mustard and salt, sprinkle with pepper, squeeze in the garlic and spread the grated carrots in an even layer. Roll tightly, tucking the edges inward. Tie with strong thread and cook over high heat until boiling (about 10 minutes). Drain the water, then put it back to boil in a new one for 4-5 hours at a minimum boil. About 30 minutes before the end of cooking, add onion, salt, and bay leaf to the broth.

Remove the threads from the finished snack and cut it into slices 1 cm thick.

In red sauce

Italian red sauce complements the taste of the offal well. For preparation take:

• 700-800 g of prepared tripe;
• 500 g of tomato sauce “Krasnodar” or others;
• 50 g sugar;
• 1-2 tbsp. l. olive oil;
• loaf or baguette;
• garlic, basil, onion as desired.

Bring the tomato sauce to a boil in a saucepan, add sugar and add the tripe cut into strips. Simmer on low heat for about 1 hour. At the end of the process, add basil, garlic and onions fried in olive oil. Before serving, you can sprinkle with grated cheese. Serve with baguette croutons.

You can cook offal deliciously using sour cream. The pre-boiled stomach is cut into strips or pieces and fried with onions. Then add non-acidic fatty sour cream to the saucepan, add salt and pepper. Extinguishing continues for 20-30 minutes. You can add your favorite spices to the sauce: garlic, dill, marjoram.

Trip roll

The snack roll can be prepared according to another recipe. For the filling you will need:

• 8-10 cloves of garlic;
• 3 onions;
• 2 bell peppers (can be multi-colored);
• 1 medium carrot;
• 5-10 peas of black and allspice;
• dill, coriander, bay leaf, etc.

Boil the tripe in a large layer (about 1 kg). Place with the fleecy side up and sprinkle with chopped vegetables and spices. Roll into a tight roll and wrap in film, leaving the ends open. Pour in 1 liter of broth (you can use the one you used to cook the tripe). The product is slowly boiled for 40-60 minutes, cooled and cut into layers 1 cm thick.

The rumen is the largest section of the stomach of cows and other ruminants. This is sometimes called the stomach of a pig. But most often this name means beef. Tripe is a by-product. Many people buy it to feed their pets, and few people know that tripe can also be beneficial in human nutrition.

The stomach of cattle consists of four sections, each of which has its own name. The first section or chamber is the scar. The second and third are called the grid and the book, respectively. And the fourth is the abomasum, in which the main digestive reactions occur.

Tripe can vary in wall thickness and have a layer of fat that must be trimmed off before cooking. The meat is moderately tough.

The mesh is the most tender part of the beef stomach and the meatiest. Moreover, thanks to the mesh structure, it remains this way even after cooking. Pairs well with many sauces.

The book, the third part of the stomach, is so named because of the similarity of its structure to a book. The toughness of the meat between the tripe and the mesh.

Rennet, as a rule, is not used for food. But this part of the stomach provides valuable material, called rennet, for the production of cheese. Its meat is very tough.

Benefits of beef tripe

Tripe dishes were once very popular. And not only here, but also in many countries of Europe and America. Today it can sometimes be bought in markets. This product is very rare in stores. Many people do not consider tripe a food suitable for humans at all. But in vain. It contains many useful substances. If we consider its chemical composition, then it contains:

Fats: saturated, polyunsaturated and monounsaturated;

Vitamins: A, B1, B", B3, B5, B6, B9, B12, E;

Minerals: calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc;

Carbohydrates;

As you can see, tripe is not such a useless product. It contains quite a lot of those substances that a person needs to receive daily with food to maintain and maintain health.

Protein is one of the main nutrients vital for a person at any age, starting from birth. This is the main “supplier” of amino acids, some of which can only be supplied to the body through food.

One 100-gram serving contains about 10 grams of protein, 1.7 grams of carbohydrates, 3.4 grams of fat. There is no need to be afraid of fat. This portion contains only about 5 percent of the daily requirement. Saturated fat, which is not recommended to be consumed in large quantities, is only 6 percent of the daily value.

Of particular note is the presence of vitamin B12, which is important for the formation of DNA and red blood cells. Getting enough vitamin B12 in your body can lower homocysteine ​​levels and therefore reduce your risk of heart disease. One serving of this vitamin contains 0.6 micrograms or 10 percent of the recommended daily value.

Depending on the animal's food, beef tripe may contain selenium. Selenium is an antioxidant that helps fight free radicals, reducing the manifestations of aging processes and inflammation in the body. This element is also important for maintaining the functions of the thyroid gland.

The second important mineral is zinc. Like selenium, zinc is also involved in the functions of the thyroid gland, the immune system, blood clotting, is needed for sperm production, good vision, and preservation of taste and smell. In the body it acts as an antioxidant, reduces the risk of developing heart and vascular diseases, and cancer.

One serving contains 1.45 milligrams of this element, which corresponds to 13 percent of the daily value for men and 18 percent for women.

The calorie content of beef tripe per 100 grams is just over 80 calories.

How to choose beef tripe

Tripe freshly removed from the slaughter of a cow is yellowish in color. May be brownish or olive greenish. There may be pieces of undigested food inside.

Already peeled tripe is sold on the market. Therefore, when purchasing, you need to pay attention not only to the color of the product, but also to some other factors.

Color. It should be light gray in color. Tripe that is too white may indicate that it was bleached in bleach.

There are flat, hard tubercles on the inner surface. This is typical for this part of the stomach. The surface of the second chamber, the mesh, should be cut into thin strips resembling a mesh.

The outer surface should be smooth.

There should be no unpleasant odor. Tripe has a smell, and it is somewhat different from the smell of tenderloin. But it should not have a musty, unpleasant smell.

There should be no mucus or stains on the surface.

How to clean beef tripe at home

These tips will be more useful for housewives who have exchanged city life for rural life and are faced with such a problem for the first time. But solving it is not at all difficult. It just takes time and patience.

After removing the stomach, it must be immediately cleaned of all food debris that may be in it. For ease of processing, cut it into several parts, dividing each chamber separately. Once you have cleared out most of the debris (some food particles may stick to the sides), rinse the rumen well with cold water. If the water is running, even better. If not, you will have to change the water several times.

Using a knife, scrape off any remaining food from the animal. Then rinse thoroughly again in cold water. You can use a brush. The cleaned tripe should be grayish-brown in color.

The most difficult task is getting rid of the smell. And the older the animal, the more pronounced it is. However, bleach should not be used for this purpose. There are other ways.

So, pour boiling water over the tripe, cleaned of its entrails. Remove the inner layer of skin (the one with the tubercles) and cut off all the fat.

To remove the smell, you need to soak it in a saline solution for at least three hours. The soaking time can be determined by the color of the water: it should darken. To prepare the solution, take 45 grams of salt per 1 liter of water. After soaking, rinse well with cold water several times.

Then put it back into the saline solution. Rinse and soak again. You may have to do the soaking procedure several times until the smell remains. After each soaking, you need to rinse off the salt as thoroughly as possible.

The second way to get rid of the smell is to soak it in a solution of vinegar and salt. You can take the same amount of salt as when soaking in saline solution. Add vinegar to your taste so that the solution is slightly sour. We also soak for three hours. After removing from the solution, rinse well with cold water. You may have to do this several times.

To get rid of the smell, you can soak it in a weak solution of potassium permanganate. Make a pale pink solution and place the tripe in it. Leave for three hours. After removal, rub the surface with salt and leave for half an hour. After this, rinse well several times under cold water.

Some housewives soak the tripe in a solution of ammonia and vinegar. To prepare the solution, take a teaspoon of ammonia and table vinegar per 1 liter of water. Soak for three hours and rinse with cold water.

There is another way to clean a scar. First you need to trim off all unnecessary: ​​film, fat. Rinse the inside surface well with a brush to remove even the smallest food residues.

Then rub the surface with coarse salt and leave for a few minutes. Rinse in water first with vinegar, then in clean water. You may need to repeat this process several times until the scar is well cleaned and there is no odor left.

At the end, make several shallow cuts (like scratches) on the outside and inside of the scar and rinse with cold water.

The smell is removed by heat treatment. But this method is suitable in a situation where you will immediately cook the tripe. If you are going to put it in the freezer, it is better to use the above methods and remove any remaining odor during cooking.

How to cook beef tripe

The tripe takes a long time to cook, at least 5 hours. If the smell remains, you will have to change the water several times. The main thing you need to know is to always put it in boiling water.

Heat water to a boil, add salt and vinegar. Lower the tripe. Cook for about 10-20 minutes at medium boil. Then remove the tripe and pour out the water. While you are rinsing the scar, add new water. Repeat this process two or three more times. As a rule, after short cooking three times, the smell disappears. Instead of vinegar, you can use lemon juice or citric acid.

Now you can put it to cook until fully cooked. You can cook it whole, or you can cut it into pieces. Smaller pieces will cook faster.

When cooking, you can add onions, carrots, spices and spices to the water.

Beef tripe harm

Tripe is good in soups and stews. Well cooked, it has a mild taste. But still, it should not be included often in your diet and consumed in small portions. All the harm lies in cholesterol. One serving of cooked tripe can provide about 133 milligrams of cholesterol. Many nutritionists consider the daily value to be no more than 300 milligrams and do not recommend consuming a lot of foods containing cholesterol so as not to exceed the daily limit. This is especially true for people with cardiovascular diseases and high blood cholesterol levels.

The fact is that our body can synthesize it itself and does not really need cholesterol from food.

Otherwise, the scar will not cause any harm. Still, our food should be varied.

Despite the psychological barrier that some people experience at the mere sight of this product, well-cooked tripe is mild in taste and goes well with many other foods, spices and herbs. In addition, it absorbs their aromas well.

How to clean beef tripe, watch this video

Dishes made from tripe, most often beef, are found in many cuisines around the world, take for example the same ones that are available on our website. Hearty thick soups and main courses are prepared from the offal (). Before cooking beef tripe, it should be thoroughly cleaned and washed, and then proceed to cooking. The tripe is cooked for a long time, only in this case the meat will become soft and tasty.

How to clean beef tripe?

So, you've already bought tripe and now you're wondering: how to trim beef tripe? It should be cleaned, scraped and scraped thoroughly to remove all the top gray layer, mucus and films, then rinse thoroughly in running water. There is one little secret: you can sprinkle the tripe with salt and soak it in cold water for a day or two, then all the excess will come off much easier. Today, you can buy tripe already peeled, then you won’t have to waste time on a long and difficult process, you can immediately start preparing it.

Beef tripe roll

Despite the fact that tripe is an offal, recipes for preparing beef tripe can also be useful for a festive table, it all depends on your skill and skill. We will introduce you to one of the recipes.

Ingredients:

• scar – 1 pc.;
• carrots – 1 pc.;
• garlic – 3-4 cloves;
• onion – 1 pc.;
• salt, bay leaf;
• dry mustard, peppercorns.

Preparation

Carefully clean the tripe, rub it with salt and rinse in cold water. We clean and trim the carrots (preferably even ones) so that the thickness in different places is the same. Rub the inside of the beef tripe with mustard and salt, place carrots and garlic cloves in the center, roll it into a tight roll, fold the side edges inward and tie it with a strong thread in several places. Tie the tripe tightly enough, because during cooking it will boil down and become smaller in volume. Fill the roll with cold water and put the pan on the fire. 10 minutes after boiling, drain the water and repeat this twice more. Then fill the beef tripe roll with water again and let it cook for 4 hours. We determine the readiness of the meat with a fork - it should easily enter the pulp. If the tripe has become soft, then salt the water, add the onion, pepper, bay leaf and continue cooking for another 15-20 minutes. Cool the tripe without removing it from the water, then transfer it to a dish and put it in the refrigerator for a couple of hours. Now you can remove the thread and cut the roll. It can be served either warm or cold.

Beef tripe with cream and vegetables

Many dishes are prepared from beef tripe, and we will introduce you to one more of them - with the addition of tender cream and vegetables.

Ingredients:

• tripe – 1.5 kg;
• water – 3 l;
• vinegar 9% – 9 tbsp. spoon;
• salt – 3 tbsp. spoons;
• onions – 6 pcs.;
• carrots – 3 pcs.;
• pepper, bay leaf;
• butter – 3 tbsp. spoons;
• cream – 200 ml;
• garlic – 2-3 cloves.

Preparation

Soak the washed and already cleaned tripe in the marinade for 5 hours. We prepare the marinade from water, vinegar and salt. Then we rinse it thoroughly, fill it with water, let it boil for about 15 minutes, drain the water, wash the tripe (at the same time we wash out the pan). Now fill it with water again, add 2 onions, 1 carrot, bay leaf and pepper. Let's cook. Cooking beef tripe will take 3 – 3.5 hours. When the tripe becomes soft, drain the broth and cool the tripe. Cut it into strips, saute the onions and carrots in vegetable oil, add tripe, squeeze out the garlic, add butter and continue cooking for about 10 minutes. Then pour in the cream, add some salt if necessary and simmer for another 10-15 minutes. As you can see, cooking beef tripe is quite simple and not at all scary.