How to cook beef tripe?

Beef scar is a tasty and healthy product, with which you can cook different dishes. Most women are interested in how to process and properly prepare the beef tripe. To answer these questions, you should explore cleaning methods and examples of popular recipes.

The beef tripe falls into the category of meat by-products, and is obtained from a part of the stomach during the butchering of cows or bulls. The second name of this product is tripe. In the composition of the scar there are many fibrous particles from the smooth gastric muscles. The product looks recognizable: it has a pale pinkish-gray color, it is equipped with villi.

Most people do not want to get involved in cooking the tripe, since this procedure is famous for its length and complexity. The reluctance to tinker is also due to the fact that during cooking, the scar begins to emit unpleasant odors.

In the beef consignment is about 95.8-97% of proteins, about 4.2% of fats. Among the ingredients there are no carbohydrates, so the by-product is in the category of high protein and low fat. It is considered a good material for “building” muscles. Due to this composition, recipes from beef tripe can be used to create a menu of diet programs (during gastrointestinal complications, during diabetes and gout). Also in the rumen there are useful components (vitamins from group B, PP, H), minerals and antioxidants.

The use of beef tripe has a positive effect on the condition of the mucous membranes, skin, as well as on the stomach and nervous system. According to observations, the harm from this by-product was not noticed. Caloric value of the product reaches 97 kcal per 100 g.

Before cooking, the scar must be properly cleaned and rinsed. The preparation phase is key and affects the taste of the product.

The first step is to examine the scar for cleanliness. Trebucha is part of the beef stomach, so it can contain food remnants of the animal, which are not suitable for cooking. There are three types of scar on sale:

• green;
• purified;
• bleached.

Each species requires a different cleaning procedure, so you should determine which scar was purchased.

• Green scar - This is the gastric layer, which is in the condition in which it was taken out of the animal. The name suggests that the product has a greenish or gray color. This layer should be well emptied and cleaned before cooking.
• Peeled scar - it is washed and cleaned from the contents of the stomach product. It has a lighter color and needs less preparation before cooking.
• Bleached scar called the gastric layer, which was cleaned and soaked in chlorine. A similar procedure is required to remove germs. Due to this process, the product becomes quite a pale color. This type of scar should be washed repeatedly before cooking to cope with the strong smell and taste of chlorine.

Then you will need to clean the product (if necessary). Based on the state of the selected scar, the processing procedure may be different. Most of the scars, which are implemented in butcher shops, have already been cleared. If the untreated gastric layer was acquired, it can be cleaned using several methods.

1. Rubbing salt of stone type. With this method, the scar is cleared from undigested particles. Then it should be well rinsed under running water. Due to this, the mucous membrane of the stomach will be cleared of particles of digested food. The procedure should continue until all the “sand” has been removed.
2. Soaking the stomach in a solution that consists of two tablespoons of hydrogen peroxide with plenty of water. The fluid should completely cover the scar.With the help of hydrogen peroxide can be treated from the smell and bleach by-product. After this, the solution should be poured out and washed off. Then the edges are cut, which are still dirty. Due to such manipulations, the scar will be deprived of all specific odors.

Now you can start cleaning the inside with a knife. In this way, the inner layer is removed.

Tripe is used as a main component in different national dishes. In the pan, the scar is boiled for quite a long time, the whole process takes about 3-4 hours.

Some housewives prepare the product in a slow cooker. The process should be carried out in the "quenching" mode for 5-6 hours.

Quickly cook until scar is ready and in a pressure cooker. The whole process takes about one hour. After this, the tripe must be completely cooled in the pan.

There are many recipes with which it turns out to create nutritious and tasty dishes. When cooking it is allowed to apply canned, boiled, stewed or fried product. The dishes described below are suitable for daily use for lunch and dinner, and as a treat for those people who come to visit.

Ingredients:

• raw beef demand - 0.8 kg;
• red or white onions - 4 heads;
• medium sized carrots - 1 pc .;
• allspice - 5 pcs .;
• peppercorns - 0.5 tsp;
• seasoning "pepper mixture" - 0.5 tsp;
• bay leaf - 3 pcs .;
• rosemary, thyme, basil, parsley - a mixture of 1 tsp;
• salt to taste;
• sour cream - 3 big spoons with a hill;
• Parmesan, grated on a fine grater - 3 large spoons;
• butter - 50 g;
• plain or wheat flour - 1 tsp.

It takes about half an hour to cook this dish (cooking time is not taken into account). The scar can be boiled in advance, divided into portions and sent to the freezer. Due to this method, before cooking it will only need to be thawed in a microwave oven or sent to boiling water for 3-5 minutes.

At the moment, there is already a cleaned out sale on the market, which makes the cooking process easier. However, some actions are still required. Soak the washed product in cold water for a couple of hours. The fluid should change 3 times. If fat deposits are present, they are removed. After that, you can pour the tripe with cold water and set on fire. When water boils, it must be changed.

Then in the pan should be the last time to pour water (2.5-3 l) and bring it to a boil. All foam must be removed. Salt, pepper, bay leaf, peeled onion with carrots and herbs are added. Boil the broth to three hours on low heat. After that, the tripe must be cooled and cut into strips.

The rest of the onions should be cut into half rings and fry until transparent in butter. After this is added to the tripe, a mixture of peppers, and the whole mass should be fried until golden brown. Then you can add flour and sour cream. The resulting mass should warm up until thick. After that, you can shift all the ingredients in the form, sprinkle with cheese and send in the oven for 10 minutes.

To create this dish you will need the following components:

• beef tripe - 1 kg;
• beef tail - 1 pc .;
• green onions - 1 pc .;
• celery root species - 1 pc .;
• small carrots - 3 pcs .;
• cooked butter - 50 g;
• garlic - 3 cloves;
• fresh parsley - bunch;
• salt to taste;
• bay leaf - 3 pcs .;
• wheat flour - 1 big spoon with a hill;
• ground nutmeg - 0.5 tsp;
• ground ginger - 0.5 tsp.

It will take about 4 hours to prepare the dish.

As a rule, this soup is made from tripe and shank, but the beef tail also produces a tasty and nutritious dish. The scar should be cooked over low heat for about an hour, after which the water must be drained.

To prepare the dish, cut the scar into strips. The tail is cut into portions. Then the components are placed in a saucepan, filled with water and put on the stove. The broth is brought to a boil and cooked over low heat for three hours.

While the boil is cooked, you can do vegetables. Celery with carrots must be cut into cubes. They are added to the pan when the tail with the tail is almost ready. Scallions are also chopped and fried in butter until golden brown. After that, in the pan you need to add one spoonful of flour and mix all the ingredients. After that, the contents of the pan can be moved to the pan, add the remaining ingredients.

Braised tripe is tasty and simple. This option is suitable if there is a desire to eat something tasty, but you do not want to be near the stove for a long time.

The following components will be required:

• boiled scar - 0.8 kg;
• tomato paste - 2 tsp;
• water - 300-400 ml;
• onions - one head;
• garlic - 3 cloves;
• ground black pepper;
• salt;
• cilantro and dill.

Tomato paste can be replaced with fresh tomatoes.

Boiled tripe should be cut into thin strips. Onions are shredded in small pieces and fried until golden brown in butter. When he gets a golden crust, you can put a scar. It is fried with constant stirring for 15 minutes.

After that you can add water, pasta or tomatoes. Garlic is squeezed out using a crusher or finely chopped. Add greens to the formed mixture and stew the whole mass for about 10 minutes.

To make a roll, you need several components:

• fresh scar;
• sea ​​salt - 3 tsp;
• spices: dill seed, coriander, dried dill, crushed bay leaf, ground pepper;
• garlic - 8 cloves;
• onions - 3 heads;
• sweet pepper - 2 pcs .;
• pepper-peas - 7-10 peas;
• small carrots - 1 pc.

1 liter of water is poured into the pressure cooker and 3 small spoons of sea salt are added. After that, in the dishes you can put the fat-free tripe. The pressure cooker is closed with a lid and put on a strong fire. Boil should be 30 minutes. After that, you need to turn off the gas, gently open the lock, without touching the cover itself. When all the steam evaporates and the pressure cooker cools down, the lid will fall through on its own.

Now you can pull out the cover and get the tripe. It is not necessary to pour out the broth, as it will still come in handy in the future. Scar should be expanded on cling film. The rough side should be at the top.

Then you need to turn a piece of smooth side up and rub it with spices, garlic and herbs. Onions should be finely chopped and sprinkled with tripe. Sliced ​​peppers are also placed on the scar.

After these events, you can roll out the demand into a roll. It should be tight and tight. Then roll should be wrapped in cling film, leaving the ends open. This is required so that the broth can penetrate inside.

The roll is placed in the pan in a straightened form, to it is added to the previously used broth, sliced ​​carrots, onion peels and peas. The saucepan is covered with a lid, after which the broth should boil for 40 minutes over low heat.

Broth should be left to cool in a saucepan. Already cooled roll is removed on a plate and placed in the refrigerator for 4 hours.After that, you can remove the film from the scar and cut it into rings. Serve with a salad, horseradish and mustard.

Another recipe from the rumen, see the following video.