The tripe (recipe will be described in detail below) is the front of the cow’s stomach, from which completely different dishes can be prepared. It should be noted that quite often this term refers to all the edible innards of the animal (intestines, kidneys, liver, etc.). That is why, when purchasing the mentioned product in a store or in the market, it should be clarified that you need only a certain part of the stomach.
Currently, tripe, the recipe of which includes only simple components, is already sold in supermarkets in purified and prepared form. Nevertheless, such an offal is rarely seen on the tables of our compatriots. After all, its useful properties and cooking rules are little known to the population. In this regard, we decided to introduce several recipes for delicious dishes using the mentioned ingredient.
General information
About how and how much to cook tripe, you will learn a little lower. In the same section, I want to talk about its useful properties. The front of the animal’s stomach is almost entirely composed of proteins. In addition, it has a little fat, but not a gram of carbohydrates. This property allows you to eat dishes from tripe, even for those people who suffer from diabetes, because such an offal does not increase the level of glucose in the blood. It is also worth noting that many housewives believe that the process of preparing meals using this component is laborious and troublesome. But this is not so. Try it and you will see for yourself.
Tripe: multicooking recipe
Such a delicious and satisfying dish can be served at the table as an independent lunch, and together with some side dish.
So, for the preparation of stewed tripe, you will need:
- sweet white onions - 2 pcs.;
- peeled rectum - about 1 kg;
- large carrots - 1 pc.;
- hot tomato paste - 2 large spoons;
- Refined sunflower oil - 2 large spoons;
- small table salt, ground black pepper and any other spices - add to taste;
- bay leaves, black peppercorns - optional.
Offal heat treatment
The stew entree, the recipe of which we are considering, has been preparing for quite some time. However, the result is worth it. To prepare such a fragrant and hearty dish, first offal should be boiled. It must be completely thawed and then thoroughly washed in hot water with a brush. After this, the ingredient should be placed in the multicooker bowl, add salt, peppercorns, bay leaves, pour boiling water and put in the stewing mode for 4-5 hours. The tripe is considered fully finished when the knife stuck in it passes easily and unhindered.
It should be noted that not all housewives have such a device as a crock-pot. In this regard, they often raise the question of how much to cook tripe on the stove. As a rule, it takes about 6 hours for such preparation of the cow’s stomach.
After the offal is cooked, it must be well cooled, and then cut into not very thick pieces.
Processing additional ingredients
The recipe for cooking tripe in a slow cooker requires the use of not only offal, but also vegetables such as carrots and sweet onions. They should be cleaned, grated on a coarse grater and chopped into small cubes, respectively.
Cooking technology
So, in the bowl of the multicooker you need to put the vegetables, season them with vegetable oil, ground pepper and salt, and then fry a little in the baking mode. Next, to the mentioned ingredients, you need to add tomato paste and chopped entrails. Having mixed all the components together, they should be left in the quenching program for a quarter of an hour.
Proper serving
The prepared dish of stewed entrails should be directly distributed hot on plates, and then immediately presented to the table. In addition to such a tasty, satisfying and aromatic dinner, it is recommended to serve fresh vegetables and wheat bread. Enjoy your meal!
Tripe roll: step by step recipe
Such an unusual dish is ideal for a festive table as a hearty snack. It takes quite a while to prepare, but it turns out incredibly tasty and beautiful.
So, to cook such an appetizer, you will need to purchase:
- processed beef stomach;
- small table salt, ground black pepper and any other spices - add to taste;
- bay leaves, black peppercorns - optional;
- processed cheese - 3 pcs.;
- garlic - 3 cloves;
- dill and parsley - in a bunch;
- mayonnaise - add to taste.
Offal processing
The tripe (recipe with a photo of the finished roll is presented below) should be boiled in water for about 6 hours. But before this, the offal should be washed and thoroughly cleaned of all existing dirt with a brush or knife. After this, the ingredient must be placed in a pan, add peas, bay leaves and table salt there. After the specified time, the tripe should be removed, rinsed and cooled.
Cooking toppings
You can cook such a roll with any filling. We decided to use the easiest and fastest way. To do this, grate processed cheese on a grater, add chopped garlic cloves, chopped dill and parsley, as well as salt, pepper, aromatic spices and mayonnaise.
The process of forming a dish
To prepare the roll, the cooled entrails should be incised - so that it takes the form of a sheet. Then it needs to be placed on a cutting board, grease the inside with filling and tightly wrap. After that, it is recommended to place the dish in a plastic bag and keep it in the refrigerator for at least 6 hours.
How to serve to the table?
After the roll has hardened, it should be removed from the refrigerator, emptied from the bag and carefully cut into portioned pieces up to 1 centimeter thick, which are preferably fried in vegetable oil on both sides. It is recommended to present such an appetizer to the festive table on a large flat plate lined with lettuce or other greens. Enjoy your meal!