If you have not heard of a product such as beef tripe, and do not know what to do with it, then the information below is for you! So, let's figure out what it is. A beef scar is the cow’s initial stomach. It is a kind of big bag in which the eaten hay, silage or grass are digested. After this section, the mass enters the abomasum - an enzymatic stomach. Beef tripe has the capacity to hold up to fifty kilograms of feed, so its walls are very dense, thick and capable of movement. The inner side of the pancreas has a fleecy surface, black or light brown in color, in some cases, the color can reach a dark green hue. Do not worry! It all depends on what and what varieties of feed fed "our Burenka." So do not be alarmed by such characteristics! In many countries, beef scar is considered a delicacy. For example, in Poland they make flasks from it (stew in sour cream), in our country they prefer to fry it with onions.
Beef scar: recipes
Many delicacies can be prepared from this delicacy, but foods with the addition of cream and vegetables are in the greatest demand. It is prepared quite simply. You may not even adhere to the accuracy of the traditional recipe, but add products that your family and you prefer. At your disposal there is a massive variation of the side dishes for the cooked dish. It is suitable for everything that can be found in your kitchen. But before you
cook the dish, you need to thoroughly clean the entrails. Squeezing it should be very good, this is necessary in order to remove the upper grayish layer, various mucus and films. There is one small trick: in order to clean everything from the product very quickly, soak the scar for two days in salt water. If
If you don’t want to bother and waste time, then most stores can present you with a completely refined product. So, for cooking, we need:
- A scar is one and a half kilograms.
- Water - three liters.
- Vinegar (9%) - nine spoons (tablespoons).
- Salt - three spoons (tablespoons).
- Onion - six pieces.
- Carrots - three pieces.
- Butter - three spoons (tablespoons).
- Cream - two hundred milliliters.
- Garlic - three cloves.
- Bay leaf and pepper.
How to make beef tripe
Make a marinade of water, vinegar and salt. Soak a pre-cleared scar in it for about five to six hours. After the time has passed, drain the marinade. Fill the scar again with water and boil for about fifteen minutes. Change the water. Boil again. Add one carrot, two onions, pepper and bay leaf and let cook over low heat (about three to four hours). When the scar becomes soft, drain the broth and cool the entrails. Then cut it into strips. Fry onions and carrots in a deep frying pan until half-cooked, then add garlic, butter and already chopped meat. Continue cooking for another ten minutes. Then pour in the cream, salt and simmer for a quarter of an hour. If you thought that beef tripe was complicated, then, as you can see, you were wrong. Your creation is ready, and you can taste it!