How to clean tripe: procedure, advice from experienced chefs

There are very few people who don't like meat, but by-products are often simply ignored. But in fact, if you know how to clean beef tripe, you can ultimately prepare a dish that will be a real masterpiece in taste. Nowadays, a well-processed ingredient can already be found in a good butcher shop, and therefore there is no need to spend time and effort on preparing it. But if you really are a true connoisseur of offal, then it is best to buy the offal in its original form and then clean it yourself. This article will tell you how to clean beef tripe at home, while getting excellent results in a minimum of time.

What does beef tripe smell like?

So, for example, a fresh young scar smells, although specific, but not completely disgusting. Most of all it resembles the aroma of a barn and cows. ... By the way, a scar that is not the first freshness can be distinguished by touch. It is softer and more slimy than fresh, and the fibers, if you run your hand over the surface, are easily separated from the skin.

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Offal - what is it?

Before you start figuring out how to clean beef tripe at home, you need to understand what it is. Offal is the insides of an animal, such as the stomach, intestines, etc. The stomach is also known as tripe. Now in Russian cooking, dishes made from it are not as common as those made from other offal - such as liver and kidneys, but when properly prepared, it is much superior in taste. However, in a number of European countries this ingredient is quite widespread and is valued even higher than the highest quality meat.

It is worth noting that all recipes that use tripe as the main component are easy to use, but the dishes are very healthy. They especially need to be taken into account by athletes, as well as people who lead a very active lifestyle, since it contains many useful vitamins, minerals and protein that benefit them. In addition, tripe has low calorie content and is well absorbed by the gastrointestinal tract.

The most difficult step in preparing tripe is proper cleaning and boiling of the workpiece, which will require a lot of time. In total, this can take up to 6 hours, although its preparation does not require constant attention.

Is tripe useful for feeding a puppy, at what age should it be introduced?

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The energy value of beef tripe is 97 kcal per 100 grams of product. Offal contains zinc, therefore it reduces the risk of cancer, prevents the occurrence of neural tube defects in the fetus in pregnant women, strengthens the immune system and normalizes blood clotting. The by-product improves the condition of the skin and thyroid gland, reduces homocysteine ​​levels, slows down the aging process, and has a beneficial effect on the digestive system, vision, and sense of smell.

Beef tripe (tribal) is a part of the cow's stomach in which the greens eaten by the animal are digested.

This offal has a specific appearance - dark green, slimy to the touch. The inside of the stomach is covered with bristles, which vaguely resembles wet fur. The color of the inner coating ranges from marsh to black-green.

In addition to a large amount of protein, this delicacy is famous for its high content of vitamins (group B, PP, H) and minerals (phosphorus, potassium, manganese, iodine, iron, etc.)

This combination of microelements makes it possible to replace expensive dietary supplements and vitamins used in a pet’s diet with rumen. Help. In its raw form, this product contains a large amount of enzymes that improve digestion and heal the dog’s intestinal microflora, but only in small quantities.

The treated stomach is almost white or light gray, with a slight specific odor. It does not require additional manipulations from the dog's owners. Owners of four-legged animals can only cut the required amount of tripe into small pieces and put it in the pet’s bowl.

A puppy who eats raw tripe is energetic, healthy-looking, and has a noticeably stronger gastrointestinal tract and immune system.

It should be introduced into food for a puppy from six months of age. Previously, it can become too heavy a food with aggressive flora and enzymes. Dachas should be administered with minimal doses to avoid allergies. Before doing this, be sure to pour boiling water over the product.

Almost the entire scar consists of muscle fiber, so it is rich in high-quality protein. It also contains:

• Vitamins B1, B2, B12 and PP;
• Minerals: iodine, zinc, copper, selenium, calcium, iron, magnesium, sulfur, potassium, phosphorus.

The low energy value allows the product to be considered dietary. A 100 g serving of prepared tripe contains 97 kcal.

It is worth including tripe in the diet for people who are trying to adhere to healthy eating rules. It contains no carbohydrates and a small amount of fat. The only contraindication for use is individual intolerance.

Processing and cleaning beef tripe is not an easy job.

It is important to be patient, but no special culinary skills are required. Spend a few hours enjoying the delicacy and treating your family or friends

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There are many options for serving beef tripe to the table - as a hot first course, as a main course, garnished with vegetables or adding a side dish. You can offer tripe as an appetizer for an aperitif, the main thing is to show your imagination.

The energy value of beef tripe is 97 kcal per 100 grams of product.
Offal contains zinc, therefore it reduces the risk of cancer, prevents the occurrence of neural tube defects in the fetus in pregnant women, strengthens the immune system and normalizes blood clotting. The by-product improves the condition of the skin and thyroid gland, reduces homocysteine ​​levels, slows down the aging process, and has a beneficial effect on the digestive system, vision, and sense of smell. The product is rich in proteins, which maintain muscle tone and participate in their structure, helping to lose excess weight. Biologically significant macroelements and microelements of beef tripe

Roll

• Time: 13 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 127 kcal per 100 g.
• Purpose: appetizer, main course.
• Cuisine: international.
• Difficulty: medium.

A juicy beef tripe roll is a real culinary masterpiece that can easily surprise even sophisticated gourmets. Trie requires a lot of preparation, so preparing an original appetizer or main dish for a special occasion should begin about a day before the celebration. You can add greens, carrots, and allspice to the filling. The offal roll will acquire a beautiful golden crust and become even more appetizing if you lightly fry it in a frying pan with aromatic garlic oil. Based on the rich broth, you can prepare sauce, soup, and other dishes.

Ingredients:

• beef tripe – 510 g;
• tomatoes – 85 g;
• onion – 115 g;
• cloves - to taste;
• lard – 55 g;
• potatoes – 60 g;
• garlic – 3 teeth;
• bay leaf – 3 pcs.;
• ground black pepper - to taste;
• allspice - to taste;
• salt - to taste.

Cooking method:

1. Peel the beef tripe and immerse it in a container of cold water. Leave for 6 hours.
2. Remove and scald with boiling water.
3. Using a knife, scrape off any remaining mucous membrane from the offal. Rinse.
4. Fill the tripe with water, add salt.
5. After 2 hours, change the water. Cook for 3 hours over low heat.
6. Place on a baking sheet or tray. Leave to cool at room temperature.
7. Peel the potatoes.
8. Cut the lard into slices or cubes, and remove the skin if desired.
9. Place the cooled offal on a work surface. The edges can be trimmed to add tripe to the filling and give the future roll the correct rectangular shape.
10. Season with ground black pepper and salt.
11. Place the filling – lard, grated garlic.
12. Form into a roll and tie with strong thread.
13. Transfer the offal preparation into a large saucepan.
14. Fill with cold water. Add diced onion, potatoes, chopped tomatoes, cloves, allspice, bay leaf. If desired, add white pepper and your favorite roots.
15. Cook over low heat for 2 hours.
16. Cool. Carefully pry up and remove the threads.
17. The beef tripe roll is immediately cut into portions or left for an hour so that it “sets” and seals all the juices.
18. Serve the offal dish with a side dish, such as green peas.

Product popularity abroad

Perhaps the secret for some is that tripe is a product that is widely popular abroad. It is often served boiled in upscale Scottish restaurants. To prepare such a delicious dish, the ingredient is thoroughly boiled, sprinkled with flour, pepper, spices and thoroughly fried. This product is also used in the preparation of Polish folk dishes. An example of this would be Warsaw-style flaki, and in Korea it is often added to heh.

Trip as a culinary ingredient is quite widespread, not only because it has a low cost, but also because of its inherent high content of useful elements.

Description

Lamb stomach, also known as tripe, is an offal that is very often found in culinary recipes. It is a valuable source of low-calorie protein and is easily digestible.

The rumen is the largest section of the stomach of ruminants. In cooking, this part is often used to prepare meatloaves.

Often, lamb stomach can be purchased already cleaned, which significantly saves cooking time. Even a cleaned stomach has an unpleasant odor, so it must be cleaned again and removed from the smell.

Lamb is considered a dietary type of meat; it is absorbed by the body much easier than pork. The meat, as well as the stomach of young sheep, is very tender and nutritious. In addition, lamb stomach contains microflora enzymes, which makes it especially useful for humans. Eating dishes prepared from this product allows you to normalize digestive processes, avoid enzyme deficiency, and protein deficiency in the body. The iron content makes this product beneficial for people suffering from anemia.

For gastronomic purposes, lamb stomach is consumed boiled, dried, and also dried. Very often this product can be found in recipes for many national dishes. So, the Scottish highlanders prepare their traditional haggis from it. Haggis is a lamb stomach stuffed with offal. Similar recipes are found in the cuisines of Turkey, Poland, Russia, and the Caucasus. In Russia this dish is called “nanny”, the Chechens call their dish “baar”. The only difference is that in Scotland oatmeal is added to hagiss, but in Russia nanny is prepared with the addition of buckwheat porridge. The word "haggis" means "to rip, to cut with one stroke." This dish cannot be cut into slices because it falls apart, so it is eaten with a spoon.

Chorba

• Time: 2 hours 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 137 kcal per 100 g.
• Purpose: first course.
• Cuisine: Bulgarian.
• Difficulty: medium.

The rich chorba tripe soup will become piquant and take on an appetizing color if you dilute a couple of tablespoons of tomato paste in the hot broth or add a little more paprika. The boiled offal should be soft, almost jelly-like, otherwise a “rubbery” taste will be felt even in the finished dish. Instead of sour milk, use natural unsweetened yogurt if desired. The soup will be hearty if you add corn grits or pieces of boiled beef to it. The beef tripe dish is served separately with a mixture of vinegar, garlic and pepper, which each guest adds to his plate.

Ingredients:

• beef tripe – 990 g;
• ground red pepper – 1 tsp;
• sour milk – 250 ml;
• eggs – 2 pcs.;
• flour - 3 tbsp. l.;
• paprika – 1 tsp;
• butter – 55 g;
• white bread – 75 g;
• salt - a pinch.

Cooking method:

1. Rinse the cleaned offal thoroughly.
2. Pour in water and bring to a boil. After 10-15 minutes, drain the liquid.
3. Pour water over the tripe again and cook until tender. No salt should be added.
4. Remove beef tripe from broth. Chop or cut the offal into small cubes.
5. Fry the flour in a deep frying pan.
6. Add beaten eggs. Mix.
7. Gradually add sour milk.
8. Pour in 3-4 ladles of boiling tripe broth in a thin stream, intensively breaking up the lumps with a wooden spatula.
9. When the mass becomes homogeneous, pour into the pan with the remaining portion of the broth and stir.
10. Add chopped tripe and salt. Bring the offal to a boil. Cook for 5 minutes, remove from heat.
11. Melt butter in a saucepan. Add red pepper and paprika. Stir and combine with broth.
12. Pour the chorba into a heated tureen.
13. Cut white bread into cubes and fry.
14. Garnish the beef tripe dish with golden-brown breadcrumbs or serve them separately.

Preparing for cleaning

Once the right piece of tripe has been selected, you can begin to learn how to clean tripe. First of all, before you start processing, you must pour boiling water over it several times, as this will help rid the ingredient of various bacteria and also make the cleaning process easier.

Necessary conditions and tools

All those who are interested in how to clean tripe themselves should know that doing this at home is not recommended. It is best to carry out cleaning outside, but if this is not possible, then you must first open all the windows in the house. This is done due to the fact that the cleansing process is accompanied by a disgusting odor.

In addition, it is also important to prepare in advance all the necessary tools that will help the housewife make the scar clean. You will definitely need both hot and cold water, as well as table vinegar, coarse salt, ammonia, potassium permanganate and a deep basin in which you can easily clean the tripe.

Boiling stage

Now that it has been clarified how to clean tripe, one more step should be followed before starting cooking, namely boiling. It is required in any case, regardless of what the chef decides to cook from the ingredient in the future. On average, the cooking process takes approximately 5 hours, although in some cases it may take longer.

By the way, it is worth noting that even if the cleaning was carried out correctly, despite this, during heat treatment the tripe may well emit an unpleasant odor, so this must be done with the windows open.

Cleaning

As you probably saw at the first stage, the tripe has a rather distinct and very unpleasant odor. Incredible, but true - you can cook delicious dishes from this offal, but first you still need to get rid of the smell. Some people advise soaking the tripe for a long time in a vinegar solution, but boiling down the smell is more effective and will take less time.

Cut the tripe into palm-sized pieces, add water, put on high heat, bring the water to a boil and let it simmer for a short time, no more than ten minutes, then drain the water. Refill the tripe, return to the heat and repeat these manipulations until the smell disappears completely. In my case, this required 5 boils, after which you can ventilate the kitchen and no longer worry about anything.

How to clean beef tripe

The first step for people who want to know how to clean tripe at home is to cut the purchased piece into several pieces. This way it will be much easier to work with the ingredient. After this, you need to follow the following sequence of actions:

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The smell of the tripe should resemble regular meat, so if there is a strong or unpleasant aroma, it is best to refrain from purchasing it. The product, boiled until soft, is cut into slices of the desired shape or size or used whole to make rolls. Nutritional value Ask me all your questions, I will be happy to answer!

How to clean beef tripe quickly at home so that there is no smell

Before processing tripe, rinse it under running water. Then cut off the existing fat - it is not suitable for food, as it has an unpleasant odor.

To completely eliminate the odor, cleaned tripe is placed in a pale pink solution of potassium permanganate or water acidified with vinegar. After 3 hours, the tripe is washed again and coarse table salt is rubbed into it. Now you need to wait about half an hour, rinse well with water again, and only then the tripe is considered suitable for preparing various dishes based on it.

Instructions

Since tripe has a very pungent smell of animal entrails, before preparing dishes from it, it must be removed by special treatment. If you are using tripe

freshly skinned animal, then clean it of any remaining stomach contents. Wash thoroughly under running water. Then cut the scar into small pieces for ease of further work.

Scald the tripe with boiling water, after which you can easily scrape off the surface layer with a knife. Take a piece of tripe and place it on a wooden board. Hold it firmly with one hand and use a knife to scrape off the dirty layer with the other.

Rinse the cleaned tripe with cold water. It should turn white or slightly yellowish. It is in this form that it is sold in the markets. But it’s too early to prepare dishes from it, since the specific smell is still present. Therefore, it is necessary to subject the scar to secondary processing.

Pour water into a deep bowl, add salt at the rate of 3 tablespoons per liter of water. Place tripe in brine for 3 hours. The water will darken and should be drained and the procedure repeated one or two more times. Usually after such treatment the unpleasant odor should disappear.

If the tripe still smells, you can additionally soak it in a solution of salt and vinegar. Make the concentration of the solution at your discretion. After the tripe has been in it for 2-3 hours, it should be removed, washed and put into cooking.

In cases where the odor is so persistent that this does not help, you need to apply hot treatment. To do this, place the tripe in salted water and cook for 20 minutes after boiling. After this, drain the water, rinse the tripe with running water and put it back to boil. After repeating this treatment three times, the smell completely disappears.

Tell me, how can I clean tripe at home? I want to try to cook it, but I don’t know how to clean it properly.

To properly clean tripe, for example, beef, you need to remove all films from the inner surface, and if there is fat, it is completely thrown away. For 3-4 hours, the tripe is immersed in a solution of table vinegar (3-4%) to remove the unpleasant odor. Then it is taken out, the solution is drained, and the offal is washed under running water to remove any remaining solution. Then the tripe is rubbed with table salt and left for another hour, after which it is washed again under running water. Only after this can you start preparing it.

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How to choose a quality offal

You can hear another name for this product from sellers - tripe. Essentially, this is the front wall of the stomach of a sheep or cow. 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 tripe, then it is better not to get involved in this activity. It will take a lot of time, and the procedure will seem less than pleasant and may discourage all desire to cook something delicious.

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

• The fresh product is light and has a grayish tint. The surface of a high-quality scar is shiny and covered with leathery villi. Sometimes you can find on sale the lower part of the stomach, which does not have such villi. But it should also shine and have a diamond-shaped pattern.
• A high-quality offal smells like raw, fresh meat. Extraneous, especially unpleasant, odors indicate that you have a very stale product in front of you.
• The presence of mucus or rotten parts indicates that the product is spoiled.

Advice! When choosing tripe for the first time, it is better to go to a specialized store. In the market, an inexperienced buyer may be given a low-quality product.

The nutritional value

The rumen is part of the cow's stomach, and therefore consists almost entirely of muscle fibers. They are the ones who make it filled with pure protein, which is so beneficial for the body. In addition, this part of the animal contains many B vitamins, as well as H and PP. Of the minerals that are found here in large quantities, we can mention potassium, iodine, zinc, phosphorus, selenium, copper and iron, which are necessary for a person to function normally.

But at the same time, as mentioned earlier, this product has very few calories - only 97 per 100 grams of product. It contains virtually no fat and no carbohydrates at all, so it will be an excellent component for anyone who adheres to proper nutrition.

But in order to prepare it correctly, you will have to look for recipes from various national cuisines. Among the most famous dishes that use tripe as a main ingredient are haggis, as well as flaki, which are common in Poland.