Trip recipe

Tripe

Previously, tripe cost a penny; at the moment, due to its cost, this offal can be classified as a delicacy. And if you want to serve an unusual and tasty dish to the festive table, you should definitely try cooking tripe. For production, lamb or veal tripe is used.

Tripe

Tripe or tripe is part of the stomach of a ruminant animal. Trip dishes are found in almost all state kitchens and differ in fascinating preparation methods.

There are many recipes for how to cook tripe. It is suitable for making nutritious soups, because this part of beef contains a lot of necessary substances and vitamins. Tripe can also be used in making second courses. In any case, we must not forget that tripe requires particularly long-term cooking; otherwise, it will remain hard and the taste of the dish will deteriorate. So how to cook lamb or beef tripe so that it comes out juicy and soft?

The secret of a deliciously prepared tripe lies, firstly, in proper primary processing and cleaning.
And this fact frightens almost everyone and forces them to abandon the very fact of purchasing this delicious and useful product. Fortunately, at the moment, tripe is sold perfectly processed and clean; you just need to wash it under running water and cook it.

If you still had to purchase poorly processed tripe or clean it yourself, it is important to know how to clean tripe, because the entrails usually have a strong odor and must be specially prepared before boiling or hot. The offal must be scalded with hot water and the dirty layer must be scraped off the surface with a knife. The cleaned tripe must be thoroughly washed and subjected to secondary processing in order to completely get rid of the nasty aroma. One might even say that it is not so difficult to prepare offal, it is even more difficult to learn how to process it correctly.

To a liter of water in a saucepan, add 3 tablespoons of salt and soak the tripe in this brine for 3 hours. When the water becomes dark, it can be replaced with a new one until the water remains clear. If the smell from the tripe does not evaporate 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 smell itself. If you have the same situation, know that tripe in a slow cooker can be cooked without your role. It, like jellied meat, can be left to cook overnight (that is, in the dark) . During the day, take it out, cut it and further fry it, if desired, with onions, carrots or just butter. Not to mention various salads and tripe heh.

So, the usual recipe for tripe and tripe in a slow cooker.

Ingredients:

• Tripe (tripe) of beef or lamb,
• Water,
• Salt,
• Bay leaf and other spices - optional

Then, if desired, use for frying, stewing or roll:

• Onion,
• Carrot,
• Garlic,
• Butter,
• Various sauces.

Manufacturing process:

When the tripe prepared for cooking is brought to a boil, it is imperative to skim off the foam and add salt to the tripe broth to taste. It is more convenient to pour boiling water rather than cool water, so there will be even less foam, and the manufacturing process will begin faster. Adding spices, bay leaves, peppercorns, and roots at this point is a matter of taste.

How to cook tripe in a slow cooker

So, the process is the same, only instead of an ordinary saucepan we use a slow cooker. Place the tripe in a bowl, fill it with water, preferably boiling water, add salt and spices. Cook on the “Stew” or “soup” program for 4-5 hours. As already mentioned, you can put tripe in a slow cooker overnight (that is, in the dark) . After the specified time, the equipment will switch to heating mode, in which the offal will wait for you until the morning. In a pressure cooker, the time needed to prepare tripe is reduced significantly, which is very convenient.

Fried tripe

After 4 hours of cooking over 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 at the moment 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 large grater.

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

Figuring out how to cook tripe is half the battle; now it’s time to come up with an exciting recipe for a savory tripe dish. For example, cook:

Trip roll

Huge boiled pieces of tripe, without cooling, pepper and salt, sprinkle with chopped garlic and roll into a roll, tying with thread. Place this roll in the refrigerator and eat it sliced ​​as a cool snack. 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 an excellent side dish for hot tripe dishes.

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

Anyuta wants you to enjoy your meal and some good recipes!

Tripe dishes

In almost all state kitchens you can find tripe dishes. The tripe is usually veal (beef) or lamb. Before production, the scar must be thoroughly cleaned, scraped, and thoroughly washed. Afterwards, depending on the recipe, discard the tripe completely or cut into pieces. Tripe is suitable for making thick, nutritious soups and for making main courses. It should be noted that tripe requires long-term cooking, because Only after this will he be able to become soft and tasty. Perhaps the most famous tripe dishes are flaki and hagis. But these are not the only recipes in which tripe is the first fiddle.

Tripe stew with dark beans

To make tripe stew with dark beans, you can take ready-made, canned beans, or you can weigh about half the amount dried and cook them ahead of time until ready. It is better to take canned tomatoes out of season.

Thick tripe soup with white beans (Zuppa di fagioli e trippa)

Thick soup based on the Italian recipe Zuppa di fagioli e trippa. It is better to cook the tripe (offal) in advance, so that it can be added to the soup, already cooked and cut into strips. Don’t exclude fried bacon from the recipe; it adds extra flavor to the soup and a.

Flasks

Flaki are the hallmark of Polish cuisine. A good dish for cool weather. There are no fewer production options than there are recipes for borscht or cabbage soup, but the base is ordinary - vegetables cooked in oil are poured with broth, thickened with flour and added separately.

Tripe with vegetables

Recipe for offal lovers. Catchy, transparent, slightly gelled, sharp in taste. Economically profitable. And for those who can tolerate 'serious' odors, who don't mind their time. The tripe should be boiled for more than 3 hours, changing the water 4 times.

section: Tripe dishes

Fried tripe with vegetables

Fried tripe with vegetables. The rumen is the original section of the stomach in ruminants, which humans readily consume as food. This may not be the most beloved product for most, but it can be experienced in contrast.

section: Tripe dishes

Haggis (dreaded haggis)

sheep stomach, heart, liver, lard, oatmeal, onion, salt, dark pepper, cayenne pepper, nutmeg, broth

section: Tripe dishes, Scottish cuisine

Haggis (tripe stuffed with oatmeal)

tripe and offal (heart, lungs and liver) of sheep, onions, oatmeal, lard, salt and pepper

section: Tripe dishes, Scottish cuisine

Fried tripe with buckwheat porridge

tripe, onion, buckwheat, oil

section: Tripe dishes

Boiled beef tripe

tripe, onion, parsley and celery (root), garlic, salt, pepper

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Tripe in mustard dressing

tripe, onion, mustard dressing

section: Tripe dishes

Tripe stew

tripe, butter, onion, tomato puree, dry reddish wine, ground dark pepper, ground reddish pepper, aromatic pepper, bay leaf, garlic, olives, ham, salt.

section: Tripe dishes

Tripe boiled in hot sauce

tripe, parsley, onion, bay leaf, reddish capsicum, cilantro, savory, basil, dill, garlic, salt.

section: Tripe dishes

Boiled tripe roll

tripe, onion, garlic, potato, lard, tomato, bay leaf, pepper

section: Tripe dishes, Meat rolls

Tripe fried on the grill

tripe, olive oil, ground dark pepper, salt

section: Tripe dishes

Kuyrdak from tripe

tripe, lungs, liver, heart, lamb, fat tail fat, onion, dark ground pepper, bay leaf, broth, salt.

section: Tripe dishes, Kazakh cuisine

Tripe baked in sour cream

tripe, ghee or butter, roots and onions (for cooking), onions, flour, sour cream, broth, crackers and cheese, bay leaf, cumin, peppercorns, ground pepper, herbs, salt.

section: Tripe dishes

Tripe baked with beans

tripe, roots and onions, beans, milk, butter, sauce, egg, sour cream, bay leaf, caraway seeds, peppercorns, herbs, salt.

section: Tripe dishes

Tripe in snow-white sauce with vegetables

tripe, pork lard, flour, carrots, parsley, celery, onion, pepper, cucumber pickle, white sauce - 75g, bay leaf, cumin, pepper, herbs

section: Tripe dishes

Tripe in tomato sauce

tripe, lard, carrots, onions, parsley, tomato sauce, bay leaf, caraway seeds, pepper, herbs

section: Tripe dishes

Tripe boiled with potatoes

tripe, roots and onions (for cooking), garlic, sauce, bay leaf, cumin, pepper, parsley and celery (greens)

section: Tripe dishes

Tripe with smoked brisket in a pot

tripe, brisket (smoked), pork lard, onion, carrots, turnips, celery, peas, sauce, snow-white wine, broth, bay leaf, cumin, peppercorns, herbs

section: Tripe dishes

Tripe stewed with pumpkin

tripe, melted butter, roots and onions, flour, pumpkin, tomatoes, rice, sour cream, bay leaf, cumin, peppercorns, herbs

section: Tripe dishes

Haggis (tripe stuffed with oatmeal)

stomach and offal (heart, lungs and liver) of sheep, onions, oatmeal, lard, salt and pepper

section: Scottish cuisine, Tripe dishes

Tripe with smoked brisket in a pot

tripe, smoked brisket, lard, onion, carrots, turnips, celery, peas, sauce, white wine, broth, salt, cumin, peppercorns, bay leaf, herbs

section: Tripe dishes

Kidas

tripe, pork, smoked lard, onions, carrots, parsley, cabbage (forks), eggs, lard, pearl barley and buckwheat, potatoes, onions, caraway seeds

section: Tripe dishes

Scotch roll

tripe, paprika, bun, onion, salami, minced pork, egg, marjoram, caraway seeds, vegetable oil, reddish wine, broth, sauerkraut, lard, apple juice

section: Tripe dishes, Scottish cuisine

How to deliciously cook beef tripe with onions? Or the recipe for the hitherto beloved “triple with onions” - a dish of my youth

When I was a child, my mother often prepared a dish for me that she called “offal with onions.” I remember the smell was quite specific, but it tasted amazing. When I grew up, I began to cook it without the help of others. I found out that this offal is correctly called “tripe” and, it turns out, is the front part of a cow’s stomach. Almost everyone does not eat it and even feeds it to animals, but it is an excellent dietary product. It is low in calories, but at the same time contains a lot of protein, vitamins and minerals.

The Koreans cook the most delicious heh with it, the Poles make flaki from it, and the Irish cook it with a huge amount of peppers and onions and with oatmeal, and this is their national dish.

In stores, tripe is currently sold perfectly cleaned and has virtually no aroma, and it is lost after proper boiling.

We will need:

• about 1 kilogram of tripe,
• several onions,
• oil,
• salt, pepper, bay leaf.

Step-by-step recipe with photos

We turn the scar inside out, carefully clean it of fat and remnants of the gastric mucosa; it forms a kind of film. Cut into small pieces.

We wash the tripe and soak it for three hours in cool water with the addition of a small amount of vinegar. Later we wash it again. This is done to remove the aroma.

Place in a saucepan, fill with cool water, add salt, spices and bay leaf and cook for three hours.

By the way, I often take more tripe and freeze the already boiled one so that I can quickly prepare dinner later.

Peel the onion and cut it into half rings.

Cool the finished tripe and cut it into strips or small cubes.

Fry the onion until golden brown in sunflower oil, you can add half and half the butter or fry it in lard or ghee. This is a matter of taste.

Once the onion turns golden, add tripe, salt and spices. And fry over fairly high heat, stirring, until the tripe also turns golden. After this, remove from heat. You can add more chopped garlic, then the dish will become even more interesting in taste, but again, it’s not for everyone.

I usually serve it with mashed potatoes, but rice, buckwheat or pasta are also great.

Trip recipe

Ingredients

Step-by-step recipe for making tripe with photos

The delicacy is prepared like this:

So, rinse the tripe well, add water and set to cook. Be sure to skim off any foam that will be created.

Then salt the broth, add dark and aromatic peppercorns, and a couple of bay leaves.

Boil tripe for 5 hours.

After the specified time has passed, remove the product from the broth, cool, and cut into pieces as you like.

Transfer the chopped tripe to a frying pan in which you heat the butter in advance.

Season with salt and pepper and place onion cut into rings on top.

Video recipe Tribuha