The article contains a summary of the beef scar. In the text you can find a description of the properties of the product, methods of its cutting and preparation. The basic information concerns the preparation of a delicious dish of beef scar - roll - in several ways.
Dishes with offal are not inferior in taste and nutritional value to meat. The scar is the front section of the cow’s stomach, the largest in size. It contains proteins, fats, carbohydrates, vitamins, macro- and microelements. Offal is cheaper than meat, but, for example, in Colombia it is considered a delicacy and is sold much more expensive than meat fillet.
Beef Tripe Properties
The muscle tissue of the cow’s stomach is pure protein - 97%. But there is practically no digestible fat in it. But there are monounsaturated and polyunsaturated compounds that are easily absorbed by the human body.
For people who monitor their weight, offal is an excellent dietary product. Its calorie content per 100 grams is only 96 kcal. Diabetes patients can lower their blood sugar if they include tripe meals in their diet once a week.
The stomach section is a storehouse of vitamins, especially of group B: B1, B2, B12. Muscle tissue is rich in minerals: potassium, magnesium, iodine, zinc, copper, selenium, sulfur, phosphorus. Antioxidant substances inhibit aging and improve the body's immune defense. Just abuse dishes from the rumen is not worth it. Take into account the possible individual intolerance of man by-products.
In many countries there are national dishes using beef tripe. In Scotland, haggis is prepared from giblets, in Poland and Ukraine - flasks and flasks, Koreans - the first dish he.
From past centuries, ancient Russian recipes for beef scar rolls have come down to our time. The meat dish was served not only in Russia, but also in Europe and America. It’s easy to cook, and gourmets appreciate its spicy taste. Chefs and ordinary housewives are not afraid of laborious cooking. After all, the result is a natural meat, tasty and original dish.
The basis of the roll is a scar, which is sold already peeled in the markets and in stores. Pay attention to the consumer properties of a product that meets the quality requirements:
- Fresh scar is light gray.
- The surface of the shell is shiny and has leathery hairs, there are no spots and mucus.
- It smells like raw meat.
Sometimes offal, which is sold on the market or taken from a slaughtered animal, requires additional processing. This process should be given special attention. The final taste of the finished dish will depend on the efforts made.
How to clean a beef scar
- A piece of entrails is cut into pieces and poured with boiling water.
- Remove the top layer and scrape off the dirt with a knife.
- Cut off all the fat. It smells bad and can ruin the taste of roll.
- Under a stream of cold water, the scar is washed again.
Two methods of odor removal are used: cold and thermal. Both methods are effective, but the second, using boiling, takes less time. Thus, the rumen roll will be especially tasty.
Cold way
- To remove the remaining odor, place the piece in saline. 50 grams of salt are taken per 1 liter of water. In solution, the tripe is soaked for 3 hours.
- They monitor the state of water: when darkening, change the salt solution from 2 to 3 times.
- After removing the odor, the product is thoroughly washed with cold water.
Thermal method
- Add entrails to the pan and fill with saline.
- Salt is put to taste.
- Cook for 20 minutes, immediately drain the water and rinse the scar.
- Repeat the operation 3 times.
- Soak a piece in a light pink solution of potassium permanganate or 3% solution of apple cider vinegar for 3 hours.
- After the specified time, the scar is washed.
- Rubbed with salt, left for 30 minutes, washed thoroughly with cold water.
Scarlet Roll Ingredients
They are as follows:
- 1-1.5 kg of beef scar;
- head of garlic;
- 5-6 bay leaves;
- 5-6 peas of allspice;
- 1 onion;
- 1 carrot;
- salt, seasoning to taste.
Recipe for making rumen roll
The scar is examined and cut with a knife fat deposits. Uncleaned areas are cleaned, and if not, cut out.
- Cut a scar with rectangles on a cutting board, each side - 10-20 cm.
- Lay out on the table each piece.
- The surface is rubbed with chopped garlic, and also put slices, cut into pieces.
- Sprinkle with seasoning: grind zira, pepper in a manual mill, and also use a prepared mixture of spices for meat dishes.
- The ribbons are folded tight and wrapped with thread.
- Rolls are put in a large pot, poured with water so that the liquid level is 2 cm higher than the products, put on fire.
- After boiling, remove the resulting foam with a slotted spoon.
- To give the roll a pleasant aroma, completely peeled onion and carrots are placed in the water.
- Cook for 5-6 hours until giblets are completely softened.
- Half an hour before the end of cooking add 7 bay leaves and a few peas of black allspice.
- Salt the broth at the end of cooking.
- As soon as the scar becomes soft, rolls are removed from the water and cool.
After removing the threads, a dish is cut and served on the table, decorated with greens. As a complement to the ruble roll, horseradish and mustard are served.
Cabbage soup or borsch is prepared from the broth, as well as a dish of Greek cuisine - magiritsu soup.
Beef scar fried roll
To achieve a spicy taste rolls are fried in vegetable oil. A golden crust gives a seductive look and makes a meat dish tastier.
Culinary delight - a hot appetizer in tomato
- Finely chopped carrots and onions are fried in a frying pan in vegetable oil, a tablespoon of tomato paste, herbs and spices are added.
- A glass of water is added, after boiling it is stewed for 5 minutes.
- Add chopped rolls from the rumen, stew for 2 minutes and turn it off.
Hot rolls are good for vermicelli, pasta, buckwheat, mashed potatoes.
Filling Options
They also experiment with the filling, using recipes from the rumen of various nations of the world.
From the Chechen national cuisine, they got the idea to make a layer of minced meat or liver.
Fans of spicy foods may appreciate the Scottish culinary solution. They flavored the surface of the rumen with oatmeal and spices, not sparing onions and black pepper.
A roll made from tripe will decorate any festive table. He is good in everyday nutrition. A natural product without additives is a great alternative to ham or sausage.