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

section: Tripe dishes

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 properly cook beef tripe

Recipe contents:

How to deliciously cook beef tripe - secrets from chefs
- How to clean a scar?
- How to get rid of the aroma?
- How to cook correctly?
How to cook beef tripe - step by step recipe
Beef tripe dishes: what to cook?
- Fried tripe on the grill
- Chorba with tripe
- Afghani style tripe with rice
- Beef tripe roll
Video recipes

Beef tripe is a food product obtained from the stomach of cattle. It is usually taken from artiodactyl agricultural animals, but can also be used from other animals. It is used as one of the ingredients in almost all local cuisines around the world. This product itself is quite suitable for everything, and can be included in a huge number of different dishes, for example, soups, stews, pastas, etc.

How to deliciously cook beef tripe - secrets from chefs

To make life easier for yourself, you need to get the tripe completely cleaned, which will save you time. If you can’t find one, buy uncleaned ones, but choose snow-white pieces. We will divide the subsequent preparation into three steps, and consider each one separately.

How to clean a scar?

Depending on the condition of the scar, the cleaning process may be different. Most butcher shops sell it already cleaned. But if you get it untouched, then clean it without the help of others.

Rinse the tripe, pour boiling water over it and leave for 10 minutes. Afterwards, rinse thoroughly again with running water and brush off the top grayish layer, film and mucus, removing small particles of dirt. It may get stuck in the fluffy part of the product. If you encounter any dirt that is difficult to scrape off, remove the top layer. The product has a layered structure and is elastic, so with such an appeal you don’t have to be afraid of tearing it. In addition, depending on the upcoming implementation, you can remove the fleecy layer of the scar, but this function is optional.
There is also one secret to cleaning tripe: sprinkle it with rock salt, wash it thoroughly, cover it with cool water and leave it for 1 day. If necessary, use a clean toothbrush to remove dirt from inaccessible areas. Repeat the function until all the sand is removed and all the excess is gone.
Soak the tripe for 1 hour in a diluted solution of 1 tbsp. hydrogen peroxide and water so that the scar is completely covered with liquid. Turn it and squeeze it from time to time. Hydrogen peroxide is a bleach and disinfectant. Pour out the solution and carefully wash the product a couple of times under running water. Use a knife to trim off any dirty edges, clean the inside, and remove the inner layer.

How to get rid of the aroma?

The tripe has a clear, nasty odor, so you should get rid of it. Some people recommend soaking the product for a long time in a vinegar solution, but boiling will take less time and will remove the smell most effectively.

Before removing the aroma, cut the tripe into 10 cm pieces, cover with water and place on the stove, turning on high heat. Boil and cook for 10 minutes, then drain the water and refill with fresh water. Return the tripe to the stove and repeat these manipulations until the smell completely disappears. This may require 5-8 brews.

How to cook correctly?

The last step is cooking, after which the elastic scar will soften. Fill it with clean, fresh water, add roots and seasonings. This could be bay leaf, carrots, celery, aromatic peppers, onions. In general, all the spices that you use when cooking broth. Boil water, turn down the heat and leave the pan for 4 hours. If necessary, replenish boiled water with boiling water.

Once the tripe has softened enough to be pierced with a fork, remove it from the pan and cut it into 1x3 cm pieces. Boil the pieces for another 30 minutes so that they become even softer, after which you can eat it, put it in the refrigerator or freeze it.

How to cook beef tripe - step by step recipe

Calorie content per 100 g - 97 kcal.
Number of servings - any number
Production time - 4-5 hours

Ingredients:

Beef tripe
Water
Herbs and spices (parsley, cloves, pepper, bay leaves, onion, celery, cilantro, carrots) - to taste
Salt

Beef tripe dishes: what to cook?

Beef tripe dishes are found in almost all cuisines of the world. These can be flasks, rolls, hearty thick soups, homemade sausage, hagis. But these are not the only dishes where tripe plays the leading role. And some delicious recipes are given below.

Fried tripe on the grill

Ingredients:

Tripe - 350 g
Olive oil – 25 ml
Salt - a pinch or to taste
Ground dark pepper - a pinch

Step-by-step production:

Carefully clean the scar, following the instructions described above.
Also remove the nasty smell.
Later, rinse thoroughly in warm water.
Place it in a saucepan and cook over medium heat for 2-3 hours.
Then cut into slices, salt, season with black pepper, sprinkle with olive oil and fry on a wire rack.

Chorba with tripe

Ingredients:

Beef tripe – 2 kg
Onions - 500 g
Carrots – 500 g
Dark peppercorns - 10 pcs.
Bay leaf - 2 pcs.
Garlic – 100 g
Milk - 1 l
Butter - 100 g
Wine vinegar and garlic - to taste

Step-by-step production:

Wash the tripe thoroughly, add cool water and boil.
Change the water and bring to a boil again.
Season with salt and spices.
Cook the product for 3-4 hours until fully cooked, i.e. until soft.
Cut the finished tripe into small pieces.
Strain the broth through a fine steel sieve or cheesecloth.
Pour in milk, season with butter, vinegar and garlic to taste.
Pour the broth into portions and place tripe cut into pieces into each portion.

Afghani style tripe with rice

Ingredients:

Beef tripe – 1 kg
Rice - 200 g
Tomato puree – 50 g
Butter - 100 g
Salt, dark pepper (ground) - to taste
Onion - 1 pc.
Parsley – 25 g

Step-by-step production:

Clean the tripe ahead of time and boil in salted water until tender.
Boil the rice separately until half cooked and place it in a fine sieve.
Cool the finished tripe and cut into strips.
Chop the onion into cubes and sauté in butter until transparent and soft.
Add tripe to the onion in the pan and fry for 5 minutes.
Add tomato puree, season with salt and pepper.
Pour hot water over the tripe and simmer over low heat for 10-15 minutes.
Place boiled rice and chopped parsley in the pan with the tripes and stir.
Place the dish in an oven preheated to 170°C and bake until the rice is cooked.

Beef tripe roll

The recipe for making tripe roll is not the least popular dish, which is very easy to prepare.

Ingredients:

Beef tripe – 1 kg
Water - 1 l
Sea salt - 3 tsp.
Spices (coriander, cardamom, dill seed, dried dill, ground bay leaf, ground pepper) - to taste
Parsley - a few sprigs
Garlic - 8 cloves
Onions - 3 pcs.
Carrots - 1 pc.

Step-by-step production:

Trim all the fat from a clean and white tripe.
Pour water into a pressure cooker, add sea salt and add tripe. Cover with a lid and cook until boiling.
Then reduce the gas and cook over medium heat for half an hour.
Turn off the gas and use a slotted spoon and a wooden spatula to remove the tripe.
Do not pour out the broth; it will be needed for the upcoming cooking.
Spread the tripe on cling film, rough side up, and leave to cool.
Trim the cooled hem in the convex places so that it has an even, flat surface that allows it to be rolled up.
Turn it over with the smooth side up and rub with spices, sprinkle with finely chopped parsley.
Squeeze the garlic cloves through a press.
Sprinkle with finely chopped onions.
Roll the tripe into a tight roll and wrap in cling film.
Place the roll in the pan. Add carrots cut into slices, peppercorns and herbs.
Boil and cook for 40 minutes with the lid closed.
Cool the roll without removing it from the broth.
Then remove from the pan, place on a plate and refrigerate for 4 hours. After this time, remove the film and cut the roll into rings.

Cooking beef tripe: recipes for savory dishes

Experienced housewives know what beef tripe is and how to create a real delicacy from it. True, not everyone favors offal, as they do not want to waste time on long-term preparation. We hasten to assure you that now in the market and in butcher shops you can find already peeled tripe. All that remains is to boil it and cook something exciting. By the way, tripe (part of the stomach of cattle) is used in cooking in various countries.

He is especially revered in the Caucasus. The offal is used to make rich soups, nutritious rolls, sausages, cold snacks, and entrails for confectionery products. In taste and satiety, the dish is not inferior to the best meat. For your information, it contains structured protein, which is doubly beneficial for humans.

With all this, it contains no carbohydrates at all and does not contain much fat; for this reason, tripe is considered a dietary product. From words to practice. If you can't find a cleansed stomach, don't be discouraged. Without much effort, you can complete this process without the help of others. How - read on.

Offal preparation

First you need to carefully wash the fleecy structure. Pour boiling water over and leave for half an hour. After which, scrape the elastic organ well to clean it of dirt deposits. If desired, you can remove the fleecy layer, but this is not necessary. This will not change the taste of beef tripe. Recipes from time to time contain advice to boil the muscular organ for several hours, so dishes made from tripe will not have a nasty aroma.

After boiling, drain the broth, add clean water and cook again. Repeat similar actions 4-5 times until the specific smell evaporates. Now you can start cooking. Add special roots and spices to the pan: bay leaf, carrots, peppercorns and celery. Simmer for 3 hours over low heat. Well-cooked tripe has a soft texture and emits a pleasant aroma of spices. Now it can be used for its intended purpose or frozen.

How to cook beef tripe: stew recipe

This is one of the fastest and most common methods. You will need it in this case if you want to enjoy something tasty and do not stand at the stove for a long time. So, in addition to the boiled offal, you will need the following components:

tomato paste or fresh tomatoes (as you like) in the amount of 70 grams;
purified water - 300-400 ml;
a head of onion or reddish onion;
three cloves of garlic;
dark ground pepper, salt;
cilantro, dill.

Let's get started...

Cut the boiled tripe into narrow strips. Chop the onion into small cubes and sauté in butter. When the vegetable turns a coffee color, add the tripe and fry, stirring constantly, for at least 15 minutes. Then pour in water, add pasta or peeled tomatoes (cut). We also squeeze out the garlic, add chopped herbs and seasonings. Simmer covered for another 10 minutes.

Everyone will absolutely love the dish. Almost everyone will think that it is made from meat! It goes well with any side dish, be it boiled cereal, pasta or potatoes. Beef tripe can be made with the addition of vegetables, cream, and sour cream. There are an unimaginable number of options on this topic.

Ceremonial rolls

Amaze your guests with an extraordinary treat that will leave them in complete ecstasy. An exciting recipe that will amuse you with its simplicity and originality. The dish contains available ingredients, at this point you can make sure of this. Let's go to the market and buy:

beef tripe - kilogram;
vegetables (fresh carrots and onions - 2 pcs.);
champignons - 400-500 g (you can use oyster mushrooms);
butter - 100 g;
spices (dark pepper, garlic salt, coriander).

Technological process

Before preparing beef tripe, we prepare it: wash, peel, and boil. This process is long, so we recommend starting in the evening. In the morning, take out the cooled organ and cut it into small squares. Place a piece of butter on each piece.

Prepare the filling: sauté finely chopped onion, add grated carrots, pieces of mushrooms, and seasonings. Fry for 5-10 minutes. Let the minced meat cool, spread the filling on the pieces of tripe. Carefully roll up into rolls and secure with a toothpick. Now you need to put them on foil greased with vegetable oil, send them to the oven for half an hour at 180 o C. Before serving, it is better to sprinkle with herbs.

Baked beef tripe in pots

When making homemade dishes from offal, be sure to add special spices to them at your discretion, so they will become even tastier. As a result, we will tell you how to cook beef tripe according to a unique recipe for everyday meals and ceremonial feasts. Required ingredients:

kilogram of tripe;
two heads of onions;
500 ml sour cream 20% fat;
100 grams of cheese;
ground crackers - 50 g;
seasoning mixture: ground coriander, red pepper, nutmeg;
a large spoon of flour, salt, vegetable oil.

You will also need clay pots.

{Instructions}

We wash the beef tripe, thoroughly clean it with a brush, and immerse it in a saucepan with boiling water so that the film comes off. Then fill it with running water and leave it in the refrigerator for a day. You need to scrape it again before cooking. Cook with roots for 3-4 hours. The cooking process is described above.

We cut the stomach into small pieces, place it on the bottom of the pot, having previously coated it with sunflower oil along with seasonings. Fry the onion in a frying pan and cover the tripe with it. Sour cream must be combined with flour, thoroughly mixed with a fork or whisk so that no lumps form, and the contents of the clay container must be poured.

Grate the cheese, mix with breadcrumbs - this will be the final layer of our dish. Let it bake for half an hour. For spicy lovers, we recommend adding chili or capsicum. Beef tripe is ideal served with rice cereal. The recipes presented in the material will certainly diversify your home menu!

How to deliciously cook beef tripe - recipes

By-products are quite popular in the diet due to their affordable cost and the highest content of the necessary parameters. Beef tripe is a fibrous part of the stomach, has a specific smell and requires long-term cooking. Most often, this product, in boiled form, is used as dog food. When prepared correctly, tripe from a young bull can be a good dish and will appeal to everyone. To begin with, this offal is boiled like jellied meat, and later fried or stewed.

Beef tripe - recipes

At the market or in the store, ready-made, peeled tripe is sold, but if you have homemade meat, then first the offal will have to be cleaned and soaked in clean, cool water.

How to properly cook beef tripe with onions and cheese

Step-by-step scar production:

Melt the butter in a saucepan, add the onion and fry over low heat, stirring occasionally, for 5 minutes.
Place the tripe, cover with a lid and cook, occasionally adding a ladle of broth, for 3 hours or until soft. Season with salt and pepper, sprinkle with Parmesan cheese and serve.

How to deliciously cook tripe with mushrooms

Scar making method:

Place the mushrooms in a bowl, cover with warm water and leave to soak for 15-30 minutes, then dry and squeeze. Heat half the butter and olive oil in a saucepan, add the onion, carrots and celery and cook over medium heat, stirring occasionally, 5 minutes.
Add the mushrooms and fry for 5 minutes, then add the tripe, salt and pepper.
Add the tomatoes and pour in the broth until it barely covers the ingredients. Bring the beef dish to a boil, reduce heat, cover with a lid and simmer the beef offal at a low simmer for about 3 hours. Remove pan from heat, stir in remaining butter and sprinkle with Parmesan cheese.

How to cook Milanese beef tripe

Stages of producing beef by-product:

Heat 25 g of butter and olive oil in a saucepan, add pancetta and simmer over low heat, stirring occasionally, for no more than 5 minutes. Add the onion and fry, stirring occasionally, for another 5 minutes, then add the tripe. Cook for about 15 minutes, add the carrots, celery, tomatoes and eight sage leaves, add salt and pepper generously.
Cook the tripe for 10 minutes and add the hot beef broth, a little at a time. Bring to a boil and cook the tripe at a bubbly boil for 3 hours.
Meanwhile, place the beans with the remaining sage and garlic in a saucepan of bubbling water and cook until soft. Dry the beans, removing the sage and garlic, and transfer to the tripe. Sprinkle the tripe dish with Parmesan and serve.

How to cook spicy beef tripe - recipe

Step-by-step scar production:

Place the tripe in a large saucepan, top it with water, add a bouquet garni, one onion stuffed with cloves, salt and pepper. Bring to a boil, reduce heat and simmer tripe for an hour. Meanwhile, thinly slice the remaining onion. Heat the olive oil in a saucepan, add the onion slices, tomatoes and garlic, and season with salt and pepper.
Cook the tripe according to the recipe at a bubbly boil, uncovered, for 15 minutes. Pat the tripe dry, cut into strips and stir into the pan. Pour in the wine and cook at a bubbly boil over low heat for an hour. Season with salt and pepper to taste, cover and cook for another 30 minutes. Remove the pan from the heat, sprinkle with parsley and serve the beef dish.