Scars are stomachs. Rather, their parts. In cooking, lamb,
beef, veal specimens are used.
Offal dishes are common in many national cuisines. Today we will consider the preparation of beef tripe. There are a great many recipes, but there is only one preparatory stage. The stomach must be carefully scratched to cleanse of mucus, rinse thoroughly. Then it is soaked for a long period (about six hours). Scald, peeled again, washed and boiled over low heat. Scars are prepared for a long time, three hours, and only after this heat treatment they become tasty and soft.
The most famous beef tripe dishes in the world are Armenian khash and Polish flasks. The Caucasian recipe suggests, along with 500 g of stomachs, to stock up on a veal leg for one and a half kilos. It must be scorched, scraped, chopped into longitudinal parts and also soaked for 24 hours, changing the water every three hours. Then the leg needs to be set to cook on low heat. In the recipe for hash, the stomachs can not be soaked. They are simply peeled, washed, poured with water and boiled until a specific smell disappears.
Then beef scars are washed in hot and cold water. They are whipped into small pieces, which are added to the boiling leg. Preventing rapid boiling and constantly removing noise, they cook meat without salt for a long time, until the stomachs become completely soft. The radish is peeled and rubbed, and three heads of garlic are pounded in a mortar. Separately bake unleavened pita bread. Before serving, garlic is diluted with broth and added to the finished dish. Have a hash of spicy greens, radish and pita bread.
In Poland, soaked beef scars are cooked until cooked. Then they are washed and passed through a meat grinder (or cut into thin slices). Salt, pepper and fry in oil. Loose buckwheat porridge is cooked separately and the onions are sautéed. Combine all components, fry for another five minutes. Salads can also be made from scars. The boiled stomach must be cooled, cut into thin noodles. Prepare mustard dressing, chop onion, finely chop fresh herbs. Put lettuce leaves in a bowl, lay a mixture of scars and onions on top of them, pour with mustard dressing.
Milanese beef scars
Giblets are steeped, boiled, cut into noodles and fried in butter. Already on a plate they are sprinkled with grated cheese or feta cheese. Tomato sauce is served separately.
Stomachs can also be used for barbecue. They must first be soaked for two hours in very salt water (this will eliminate the smell) and boiled for three hours on low heat. Then the scars are cut into slices (like chops), sprayed with olive oil, sprinkled with pepper and fry on a wire rack.
Ukrainian beef scars are a complex dish. Boiled stomachs are cut into small pieces, and carrots, parsley, onions and two potatoes are chopped into strips. Vegetables are lightly sautéed in butter, transferred to a stewpan. Half a spoonful of flour is fried in a pan, diluted with a small amount of broth. In a saucepan, combine flour dressing and scars with vegetables, add two tablespoons of millet and stew under the lid until cooked. Then a baking sheet is greased with oil and sprinkled with breadcrumbs. The contents of the stewpan are transferred to it, a raw egg is hammered in, pepper and salt to taste, watered with two tablespoons of melted butter and baked.