How to clean beef tripe at home. How to clean beef tripe at home

Tripe is not on the list of popular foods. Many have never tried this offal and the market always passes it by. But anyone who has tried a tripe dish at least once knows that a real delicacy can be created from it. You should not try to make a masterpiece out of a product if you do not know how to cook it. To begin with, it’s still better to ask how much lamb or beef offal should be cooked to make it tasty. But first you need to learn how to choose it.

How to choose a quality offal

From sellers you can hear another name for this product - a scar. In fact, this is the front wall of the stomach of a ram or cow. The tripe is usually sold processed and ready for cooking. But you can also find unrefined offal. If you have never encountered the need to clean offal, then it is better not to get involved in this event. It will take a lot of time, and the procedure will seem a little pleasant and can discourage all the desire to cook a yummy.

To choose really high-quality beef offal, you should focus on its appearance and smell:

• • The fresh product is light, has a grayish tint. The surface of a quality scar is shiny, covered with leathery villi. Sometimes you can find on sale the lower part of the stomach, on which there are no such villi. But it should also shine and have a diamond pattern.

• High-quality offal smells like raw fresh meat. Extraneous, especially unpleasant, odors indicate that you have a heavily stale product in front of you.

• The presence of slime or rotted parts indicates that the product is spoiled.

Advice! When choosing tripe for the first time, it is better to contact a specialized store. In the market, an inexperienced buyer can slip a low-quality product.

How to prepare beef tripe for cooking

If it so happened that you bought unpeeled tripe, preparation for subsequent cooking will take a lot of time. First of all, you need to turn it inside out. With a sharp knife, the mucous membrane is removed, which is a film lining the inside of the stomach. You also need to get rid of fat, which can spoil the taste of the dish. The cleaned offal should be thoroughly washed in a significant amount of water, preferably running.

The next step is soaking. This procedure is necessary in order to eliminate the specific smell of tripe. To do this, use a weak solution of vinegar, or water with the addition of a few crystals of potassium permanganate. Soak the scar for at least three hours. Now you need to get it out of the solution and rub it well with salt. After half an hour, it can be washed and boiled.

How long do you need to cook beef tripe

You can cook many healthy and delicious dishes from beef offal. In the traditions of different nations, it is used for first courses, served as a second course with a side dish, and all kinds of snacks are made. But before it needs to be cooked for more than one hour.

Tripe should be cut into convenient pieces or strips, pour cold water and put the pan on the stove with a strong flame. The first water immediately after boiling must be drained and poured fresh. As it boils again, the fire is reduced. You need to cook all this beauty for 3.5 - 4 hours. The readiness of the product is determined with a knife. If the product is not quite ready, it will resemble rubber.

While the tripe is being cooked, salt it, add a bay leaf, a few peppercorns and a peeled onion to the water. This is usually done about 30 minutes before the end of cooking.

When the offal is cooked, it is pulled out of the broth. Further, if desired: you can fry with onions and tomatoes, serve boiled with a lot of crushed garlic and broth, stew with vegetables. As a basis, you can take ready-made recipes, or turn on fantasy.

On a note! No matter how much tripe is in the pan, there should be twice as much water, because it is cooked for a long time and the water boils away a lot.

You can also cook a scar in a slow cooker. To do this, put the prepared offal in the bowl, immediately salt, add pepper, parsley and pour boiling water. Tripes in a slow cooker will cook in 4 - 5 hours. To dress the finished dish, you can prepare a fry of onions, carrots, aromatic herbs and tomato paste.

Tripe perfectly lowers blood sugar levels, therefore it is indicated for use by people with problems such as diabetes and diseases of the gastrointestinal tract. It is also suitable for those who want to lose a few extra pounds. The energy value of the offal is 97 kcal per 100 grams of the product. Regular consumption of tripe has been proven to improve skin condition. However, it is not recommended to cook it more than once every 7-10 days.

You do not eat dishes prepared from the internal organs of the animal, because. Does the prospect of cutting a large scar scare you with the complexity of the work? You don't have to worry anymore! This guide will show you how easy and delicious it is to make this product!
Recipe content:

Beef tripe is a food product obtained from the tenderloin of the stomach of a cow. It is usually taken from artiodactyl farm animals, but can also be used from other animals. It is consumed as one of the ingredients in many local cuisines around the world. This product is quite versatile on its own and can be incorporated into a wide variety of dishes such as soups, stir-fries, pastas, etc.

How to cook beef tripe deliciously - secrets from chefs

How to clean a scar?

Depending on the condition of the scar, the cleaning process may be different. Most butcher shops sell it already peeled. However, if you purchased it untouched, then clean it yourself.

• Wash the scar, pour boiling water over it and leave for 10 minutes. Rinse again thoroughly under running water and brush out the top gray layer, film and mucus, removing small particles of dirt. It may get stuck in the fluffy part of the product. If there is such dirt that is difficult to scrape off, remove the top layer. The product has a layered structure and is elastic, so you can not be afraid of tearing it when handling it. In addition, depending on its further application, you can remove the fleecy layer of the scar, but this option is optional.
• There is another secret to cleaning the scar: sprinkle it with rock salt, wash thoroughly, pour cold water over it and leave for 1 day. If necessary, use a clean toothbrush to remove dirt from hard-to-reach places. Repeat the procedure until you remove all the sand and all the excess will not go away.
• Soak the scar for 1 hour in a dilute solution of 1 tbsp. hydrogen peroxide and water so that the scar is completely covered with liquid. Sometimes turn it and squeeze it. Hydrogen peroxide is a bleach and disinfectant. Discard the solution and rinse the product thoroughly several times under running water. Use a knife to cut off the unclean edges, clean the inside and remove the inner layer.

How to get rid of the smell?

The scar has a distinct unpleasant smell, so it should be disposed of. For this, some advise soaking the product for a long time in a solution of vinegar, however, digestion will take less time and the smell will be eliminated more effectively.

Before removing the smell, cut the scar into 10 cm pieces, fill with water and send to the stove, turning on a large fire. Boil and boil for 10 minutes, then drain the water and refill with fresh water. Return the scar to the stove and repeat such manipulations until the smell completely disappears. This may require 5-8 brews.

How to cook?

The last stage is cooking, after which the elastic scar softens. Fill it with clean fresh water, add roots and seasonings. It can be bay leaves, carrots, celery, allspice, onions. However, all the spices that you use when cooking the broth. Boil water, turn down the heat and leave the pot for 4 hours. If necessary, replenish boiled water with boiling water.

After the scar has softened enough to be pierced with a fork, remove it from the pan and cut into 1x3 cm bars. Boil the pieces for another 30 minutes to make them even softer, after which you can use it, put it in the refrigerator or freeze.

How to cook beef tripe - step by step recipe

• Calorie content per 100 g - 97 kcal.
• Servings - any quantity
• Cooking time - 4-5 hours

Ingredients:

• beef tripe
• Herbs and spices (parsley, cloves, pepper, bay leaves, onions, celery, cilantro, carrots) - to taste

Step by step preparation:

1. First, carefully inspect the scar, since it consists of the cow's stomach, it may contain the remains of the animal's food. Further, if necessary, clean it.
2. With a sharp knife, cut the scar into equal pieces into strips.
3. Put them in a pot of boiling salted water (2 tablespoons per 1 liter of water) and cook for 15-30 minutes. Add seasonal herbs: onion, carrot, bay leaf, celery, parsley, cloves, pepper.
4. Cook it over low heat for 1-3 hours until it becomes soft. The tripe will gradually soften and absorb the aroma of the broth. After 1.5 hours, start checking it every 10-15 minutes. It will be ready when it reaches the desired consistency.
5. Rinse the finished scar and you can use it in various dishes.
6. Save the broth, the fragrant broth is perfect for adding to other dishes.

Dishes from beef tripe: what to cook?

Fried tripe on the grill

Ingredients:

• Tripe - 350 g
• Olive oil - 25 ml
• Salt - a pinch or to taste
• Black ground pepper - a pinch

1. Thoroughly clean the scar, following the instructions described above.
2. Also remove bad odors.
3. Then wash very well in warm water.
4. Put it in a saucepan and cook over medium heat for 2-3 hours.
5. Next, cut into slices, salt, season with black pepper, drizzle with olive oil and fry on the grill.

Chorba with scar

Ingredients:

• Beef tripe - 2 kg
• Onion - 500 g
• Carrot - 500 g
• Black peppercorns - 10 pcs.
• Bay leaf - 2 pcs.
• Garlic - 100 g
• Milk - 1 l
• Butter - 100 g
• Wine vinegar and garlic - to taste

1. Rinse the scar thoroughly, cover with cold water and boil.
2. Change the water and bring back to a boil.
3. Season with salt and spices.
4. Boil the product for 3-4 hours until fully cooked, i.e. until soft.
5. Cut the finished scar into small pieces.
6. Strain the broth through a fine iron sieve or cheesecloth.
7. Pour in milk, season with butter, vinegar and garlic to taste.
8. Pour the broth into portions and put the tripe cut into pieces in each.

Afghan tripe with rice

Ingredients:

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

1. Clean the scar beforehand and boil in salted water until tender.
2. Separately, boil the rice until half cooked and discard it on a fine sieve.
3. Cool the finished scar and cut into strips.
4. Chop the onion into cubes and sauté in butter until translucent and soft.
5. Add the onion to the skillet and fry for 5 minutes.
6. Add tomato puree, season with salt and pepper.
7. Fill the scar with hot water and simmer over low heat for 10-15 minutes.
8. Put boiled rice, chopped parsley into the pan to the scars and mix.
9. Put the dish in an oven preheated to 170 ° C and bake until the rice is ready.

Ingredients:

• Beef tripe - 1 kg
• Water - 1 l
• Sea salt - 3 tsp
• Spices (coriander, cardamom, dill seed, dried dill, ground parsley, ground pepper) - to taste
• Parsley greens - a few sprigs
• Garlic - 8 cloves
• Onion - 3 pcs.
• Carrot - 1 pc.

1. From a clean and white scar, cut off all the fat.
2. Pour water into the pressure cooker, add sea salt and place the tripe. Close the lid and cook until boiling.
3. After turn off the gas and cook on medium heat for half an hour.
4. Turn off the gas, use a slotted spoon and a wooden spatula to remove the scar.
5. Do not pour out the broth, it will be needed for further cooking.
6. Spread the scar on cling film with the rough side up and leave to cool.
7. Cut the cooled hem in convex places so that it acquires a flat, flat surface, which will allow it to be rolled up.
8. Turn it over with the smooth side up and rub with spices, sprinkle with finely chopped parsley.
9. Squeeze garlic cloves through a press.
10. Sprinkle with finely chopped onions.
11. Roll the scar into a tight roll and wrap with cling film.
12. Place the roll in a bowl. Add sliced ​​carrots, peppercorns and herbs.
13. Boil and cook for 40 minutes under a closed lid.
14. Cool the roll without removing it from the broth.
15. Then remove from the pan, put on a plate and refrigerate for 4 hours. After this time, remove the film and cut the roll into rings.

Meat is tasty, healthy and habitual. We agree to pay decent money for good meat. But sometimes you want something new, interesting and even economical.

In the carcass of an animal, in addition to tenderloin and other meat delights, there are kidneys, liver, stomach, intestines - what is listed as offal in official documents. Their hostesses rarely buy and cook, except for the liver. But you can also cook a lot of tasty and nutritious dishes from tripe.

Tripe, or scar, is part of the animal's stomach. By the way, in Colombia - the largest beef producer in the world - this part of the carcass is much more expensive than the tenderloin. The reason lies on the surface. There is a lot of meat on the animal, but much less entrails. Therefore, by-products are more expensive, and dishes from them are considered a delicacy.

Why don't our housewives try tripe? True, it will not be possible to cook it quickly. This part of the carcass requires a long preparation and cooking. Be prepared to spend up to 5-6 hours cleaning and cooking the product. It is reassuring that the constant presence of the hostess is not required, since the work is carried out in several stages.

Consumer qualities and benefits of offal

The scar is almost pure protein, as it consists of muscle fibers. This part of the carcass is rich in vitamins - B1, PP, B2, H, B12, minerals - iodine, zinc, copper, selenium, calcium, iron, magnesium, sulfur, potassium, phosphorus.

The calorie content of the product is low and amounts to 97 kcal. Plus, the absence of carbohydrates and almost complete fat makes tripe an ideal product for girls and young people who adhere to proper nutrition. The product is approved for all consumer groups. Contraindication - individual intolerance.

Offal dishes are found in the cuisines of various nations. This is the famous haggis among the Scots, flasks and flasks among the Poles and Ukrainians, and so on.

How to choose a quality tripe?

You can buy an inexpensive offal in the markets or in specialized departments of supermarkets, in butcher shops.

Buying tripe at stationary points of sale, you will save yourself from the need to clean the product. It is already ready for use - boiling, frying and stewing.

If you decide to buy tripe on the market, then be sure to adhere to the following rules.

• The product must be light grey. The surface is shiny with leathery hairs. Sometimes the lower part of the stomach is found on sale. It is without villi, but its surface is lined with shiny rhombuses.
• The by-product should not have an unpleasant suspicious smell, except for the aroma of raw meat.
• Tripe should be clean, free of mucus and green or putrid areas.

A product bought on the market requires pre-treatment. So you have to clean it at home.

How to clean beef offal?

The procedure for cleaning the scar requires scrupulousness and some preparation from the hostess.

Instruments, materials and reagents:

• tripe;
• cold water;
• boiling water;
• saucepan or bowl;
• table vinegar;
• potassium permanganate - it is also the usual potassium permanganate;
• coarse salt;
• slaked lime - calcium hydroxide;
• baking soda;
• ammonia.

If you decide to cook the offal of a freshly slaughtered animal, then first clean it from the remnants of the contents of the stomach. Wash the scar thoroughly in running cold water. Cut into several parts for ease of further processing.

So, let's start cleaning the tripe! There are several ways to get rid of bad breath at home.

1. Pour boiling water over the scar. After that, the top layer of skin will easily come off. Dirt is scraped off with a knife. The finished product should be gray-yellow in color. It is necessary to remove all the remnants of fat, as it is unsuitable for cooking. Wash offal with cold water.
2. After the initial treatment, the smell will still remain. Therefore, we continue to clean the scar.
3. Prepare a saline solution - 1 liter of water will require 45 g of salt. Place the offal in the solution for 3 hours. As soon as the water turns dark, rinse the product in cold water and place it back in the saline solution. This will have to be done 3 or 4 times.
4. If the previous method does not help, then prepare a solution of table vinegar and salt. Proportions - to the taste of the hostess. The solution should not cause unpleasant taste sensations. Send the scar in the solution and forget for 3 hours. Rinse afterwards with cold water.
5. Thermal method - cooking offal in salt water. Add salt to taste. Send the tripe to boiling water and leave to boil for 20 minutes. Then drain the water and rinse the offal. Send the offal again to the boiling saline solution for 20 minutes. Rinse again and repeat the operation 1 more time. After three treatments, the unpleasant odor should go away.
6. Prepare a solution of potassium permanganate. Color - pale pink. Place the scar in the solution for 3 hours. Rinse, rub with coarse table salt. Leave for another 30 minutes. Rinse in running water and start cooking.
7. Prepare a solution of ammonia and vinegar. Proportions - for 1 liter of water 5 ml of ammonia and the same amount of table vinegar. Leave offal for 3 hours, rinse in cold water.

If the animal is old, then it is very difficult to get rid of the unpleasant smell. Therefore, choose a tripe or other offal from a young animal.

The smell during boiling tripe is extremely unpleasant. And it can spread throughout the house. Therefore, boil the offal in the open air - on the balcony, veranda, in the courtyard of a private house. Pour boiling water over the beef stomach first. This will simplify the pre-cleaning process.

Do not forget!

After each operation, the products should be washed with plenty of cold running water.

Cleaning a scar is hard work. The hostess requires not only culinary skills, but also knowledge of the basics of chemistry. The prepared product is boiled for another 5 hours. After that, the scar is ready for use.

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In the section on the question of how to clean the offal at home, asked by the author Yury Kurkaev the best answer is Cleaning offal is worth the work and skill. They scald it with boiling water, keep it in cold water, tear off the black film, and wash it in seven waters. The tripe should be completely white and odorless.
Once I cleaned the "book" for four hours - I cursed everything and since then I have not been tempted by it, although I would have eaten it ready.

Answer from Eurovision[guru]
We washed it in corn husks, as if you were washing ... laborious work ...

Answer from clearing[newbie]
pour the offal with boiling water from all sides, hold for 10-15 minutes and start cleaning with a knife, scraping off all the dirt. The offal must be white. Rinse well, add water and cook for 1.5-2 hours. In a frying pan, fry the onion (larger), Cut the tripe into strips and fry together with the tripe for another 5-10 minutes. At the end, add garlic and herbs + black pepper. Garnish with boiled potatoes with dill, garlic. Yummy!!

Answer from Love[newbie]
I wash the offal for a long time in running water until the green water stops. I cut into pieces that are easy to handle. Then I take a 2 bucket pan, pour more than half of the water, dissolve a pack of salt and soak for more than a day until the shetina separates (I call it that). I cleaned it with a knife from all sides, I remove fat and growths. I wash it well and put it in this pan to boil, I boil it in clean water for 15 minutes, I change the water with boiling water and boil it again for 15 minutes and so three times. The specific smell of course remains, but not like that. I don't like odorless products on the market.

In fact, such an arrogant attitude towards offal is a much bigger problem than one might at first imagine. The cow weighs about half a ton, and there is only one tenderloin in this huge carcass. I am deeply convinced that the person who took the life of this beautiful animal is obliged to use the carcass to the maximum - and there is no more reasonable way to do this than to at least occasionally replace meat in your diet with offal. Believe me, this is much more ethical towards animals than a complete rejection of meat. In addition, organ meats are mostly low in fat and are an excellent source of protein, vitamins and minerals, many of which are rare in regular meats.

Photo from www.theguardian.com

Well, let's move from words to deeds. The most obvious way to make life easier for yourself is to buy a completely cleaned scar, putting the time saved to good use. But if such a scar is not found on sale, buy unpeeled, trying to choose the whitest pieces of the scar. We will divide its further preparation into three stages.

We clean

Pour boiling water over the scar and leave for ten minutes. Then rinse the scar well under running water and scrape it out with a brush or knife, removing small particles of dirt that can easily get stuck in the fleecy part of the scar. If there is such dirt that it is not possible to scrape it off, you should try to carefully remove the top layer - the scar has a layered structure, it is elastic and you can not be afraid to tear it with such treatment. Also, depending on what dish you are going to use the tripe in, you can remove the fleecy layer of the tripe, although this is not necessary.

Getting rid of the smell

As you probably saw at the first stage, the scar has a fairly distinct and very unpleasant odor. Unbelievable, but true - you can cook delicious dishes from this offal, but first you still need to get rid of the smell. Some people advise long soaking the scar in a solution of vinegar, but the digestion of the smell is more effective and takes less time.

Cut the scar into pieces the size of a palm, fill it with water, put on a large fire, bring the water to a boil and let it boil for a short time, no more than ten minutes, then drain the water. Fill the scar again, return to the fire and repeat these manipulations until the smell disappears completely. In my case, this took 5 brews, after which you can ventilate the kitchen and no longer worry about anything.

Cooking

The last stage of scar preparation is patient boiling, which will allow the elastic scar to completely soften. Pour water over the tripe again, this time add seasonings and roots - bay leaves, allspice, onions, carrots, celery, in a word, everything that you usually use when cooking - bring the water to a boil, reduce the heat and leave the pan to gurgle measuredly for stove. For a long time, for four hours, if necessary, replenishing the boiled water with boiling water.

When the tripe is soft enough to be easily pierced with a fork, remove it from the broth and cut into slices the size of your little finger. Boil the chopped tripe for about half an hour more: it is soft, with a slight aroma of roots, and you can use it immediately, put it in the refrigerator or freeze until it comes to your mind to cook something tasty.