Beef tripe - what is it and how to prepare it at home according to recipes with photos

Tripe, or as it is also called - tripe, is the anterior part of the complex cow, pig or sheep stomach, located in the peritoneum. In such animals, this section of the digestive system consists of several chambers. The scar is the first of these and is distinguished from others by noticeable villi on the surface. Sometimes, along with the tripe, a second chamber is also prepared, which is called a mesh because of the peculiar folds in the form of squares on the inner surface.

Despite its low popularity in cooking among housewives, because not many people know how to cook beef tripe, this offal is distinguished by a lot of useful properties and is quickly absorbed by the body, which is important, for example, in dietary nutrition. After all, in order to lower blood sugar , as well as lose a little weight, you only need to eat tripe every 7-10 days.

Beneficial features

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

My dog ​​is allergic to offal - what should I do?

It is important to stop feeding your pet offal.
Prescribe a therapeutic diet. Allergies can most often be caused by a raw stomach, liver, or pancreas. Veterinarians recommend pancreatin tablets. The allergen can be isolated if necessary. This will be done in a specialized institution. But you yourself can notice which product caused such a reaction and stop giving it. An allergy can begin due to low-quality offal from this particular batch (excess of antibiotics, low-quality feed with hormones, other harmful substances). But it’s better not to risk it and do a test.

How to clean

The taste, aroma and appearance of a beef tripe dish largely depend on how it is cleaned. The offal is poured with boiling water for 10 minutes, washed thoroughly and cleaned off with a knife any particles of dirt, food debris, film, mucus, and fat. The process can be simplified by using a clean toothbrush or sponge. The tripe is left in cold water with vinegar for 3 hours, then rubbed with rock salt and after half an hour washed under running water. In case of severe contamination, beef tripe is immersed in lime and soaked for an hour in a weak solution of water with potassium permanganate or 20 ml of hydrogen peroxide.

Cooking recipes: salads

Step-by-step preparation of cold appetizers, or rather salads, consists of selecting ingredients and properly cutting the tripe. Quite interesting varieties of dietary or simply delicious salads are prepared from it.

Ingredient options:

• Beef tripe, boiled eggs, pickled gherkins, chopped walnuts, salad dressing or mayonnaise, dried herbs.
• Beef tripe, fresh cucumbers, boiled eggs, chickpeas, green onions, grated hard cheese, arugula leaves, olive oil.

How to cook

Some culinary tricks and general cooking rules apply to almost all recipes for dishes with beef tripe. The offal is removed from the unpleasant odor, placed in cold water or boiling water and boiled for 5 hours. Salt, carrots, celery, pepper, spices and aromatic herbs are added to the broth. The water will boil away and should be added as needed. The firm, elastic tripe should soften so that it can be easily pierced with a fork. After this, the offal is cooked whole or cut into portions and the offal is cooked for another half hour.

How to cook without smell

A persistent specific smell is perhaps the main reason why many people refuse dishes with tripe. The easiest and most effective way to get rid of it is to pour clean water over the offal, bring to a boil, boil for 10 minutes, drain the liquid and repeat the procedure 5-8 more times. The intensity of the smell directly depends on the age of the animal; the older the cow, the more pungent it will be. The fat also has an unpleasant aroma, so it is cut off along with the inner layer of beef tripe tissue. There are other ways to correct the only drawback of offal dishes:

• The tripe is placed in a mixture of vinegar, water and salt for 3 hours. Rinse and repeat if necessary.
• The offal is soaked in a weak solution of potassium permanganate (the water should be light pink) for 3 hours. Remove from the container, rub the tripe with rock salt and leave for an hour. Rinse under running water.
• Beef tripe is left in a saline solution (at the rate of 45 grams of salt for every liter of water) until the liquid darkens. After about 3-4 hours, the offal is washed, immersed again in salt water and the procedure is repeated until the smell disappears.
• A teaspoon of vinegar and ammonia are diluted in a liter of water. Immerse beef tripe in the solution. After 3 hours, the scar is thoroughly washed.
• The byproduct is treated with soda and slaked lime and left for half an hour. Wash until clean water, boil with spices.

What it is. Benefits and harms of the product

Beef stomach, or tripe, is a smooth muscle organ. Its different parts may be covered with numerous fibers or a pattern reminiscent of a large honeycomb. Pork stomach has a smooth surface. In a cross section, you can see several layers of tissue: the upper and inner membranes, as well as several rows of muscle fibers.

There are 3 types of product on sale:

• the unrefined shell has a greenish or gray color and has a characteristic odor;
• cleaned has undergone minimal processing and has a lighter color and aroma of fresh meat;
• bleached has undergone the processes of washing and soaking in a chlorine solution, has a cream or yellowish color and the smell of chlorine.

Scars contain a minimal amount of fat (about 4%). The calorie content of the product is 95 kcal/100 g. It is suitable for feeding people when losing weight and on fat-restricted diets. 95% of the product consists of proteins.

Tripe meat contains vitamins B and PP, the tissue is rich in microelements (magnesium and potassium, sodium, iron, iodine and selenium). The amino acid composition makes it a complete protein product that supplies building material for the tissues of the mucous membranes, skin, and human muscles.

Eating tripe can have the benefits and harms common to any meat. If you are on a low protein diet, you cannot eat this product.

How to choose a quality offal?

It is best to buy bleached or peeled tripe, since these varieties require almost no processing at home. It is enough to rinse them a little and soak them in clean water if there is a smell of chlorine. When purchasing, you need to pay attention to the appearance of the offal:

• purified varieties have a light gray, cream, yellowish-pink tint;
• odor is weak or absent;
• coloring is uniform over the entire surface;
• there is no mucus on the surface;
• The surface is elastic and dense to the touch; it can squeak slightly under your finger, like clean leather or dishes.

These signs are characteristic of a well-washed, fresh and high-quality stomach.

If greenish and dark spots are found on the surface, there is mucus with an unpleasant odor, then it is not recommended to buy tripe: it is spoiled and unsuitable for food.



Beef tripe dishes

Hearty offal dishes are not only healthy, but also very tasty. Beef tripe is pre-cleaned and cooked until tender with your favorite spices. Then cut into cubes or strips, fried with vegetables, stewed in a slow cooker, added to stir-fries, goulash and other meat dishes for texture. Nutritious, warming soups with pepper and herbs are prepared using rich broth. Tripe is added to savory pies and baked in clay pots under a layer of cheese or unleavened dough. The offal is used as the basis for a luxurious holiday roll.

Indications and contraindications for the use of this product in a pet’s diet

You should feed your dog beef tripe in the following cases:

• If the animal needs to gain weight quickly. For this purpose, such food is often used in nurseries. Experienced dog breeders give it to six-month-old puppies.
• When a dog has a deficiency of vitamins, there are problems with the coat and decreased activity.
• With a lack of protein in the diet.

Contraindications to the introduction of the presented product into the diet are:

• small age of the pet - up to four months;
• presence of severe food allergies;
• helminthiasis;
• frequent stomach upsets.

It is advisable to feed such animals with special hypoallergenic mixtures selected by a veterinarian.

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.

How to clean a beef book?

Processing requirements: Clean the book

clean;
It is necessary to completely clean
all the dirt between all the petals; any remaining dirt in the product is unacceptable. After this, it is necessary to remove the mucus, but the petals of the book must not be damaged; After thorough washing, leave for twenty minutes until salting.

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In a pot

• Time: 2 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal per 100 g.
• Purpose: main dish.
• Cuisine: Bulgarian.
• Difficulty: medium.

In sunny Bulgaria, tripe is called shkembe, baked with garlic, pepper and homemade cheese. The hot dish gyuvech is also popular in Romania and Moldova, served in portioned gyuvech - clay or ceramic pots. Cooking beef tripe will take much less time if you purchase pre-cleaned offal. Instead of champignons, you can use chanterelles, oyster mushrooms, honey mushrooms and other mushrooms. Sometimes, instead of cheese, a raw egg with a whole yolk is beaten into an almost finished tripe dish to form a beautiful edible “lid” on top.

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Ingredients:

• beef tripe – 990 g;
• tomatoes – 4 pcs.;
• paprika – 1 tbsp. l.;
• champignons – 510 g;
• garlic – 75 g;
• butter – 4 tbsp. l.;
• chili pepper – 1 pc.;
• cheese – 215 g;
• salt - to taste.

Cooking method:

1. Wash the cleaned beef tripe. Fill with cold water and put on fire.
2. Bring to a boil, drain the liquid. Repeat the procedure again.
3. Place the tripe in a deep saucepan with water, add salt and boil until tender. Remove, cut into strips.
4. Chop or crush the tomatoes.
5. Pour boiling water over four prepared pots.
6. Place chopped tripe on the bottom of each. The offal should occupy a third of the dishes.
7. Fry the flour in a dry frying pan until uniformly golden brown, sprinkle with tripe.
8. Place chopped raw champignons and finely chopped chili peppers on top.
9. Sprinkle with paprika or ground red pepper and salt.
10. Add grated garlic (about 2 small heads).
11. Add a tablespoon of butter.
12. Distribute tomatoes on top. You can use canned ones instead of fresh ones.
13. Pour in 100 ml of broth in which the offal was cooked.
14. Cover with lids and place in preheated oven for an hour.
15. 5-10 minutes before the end of cooking, pour grated cheese into each pot.
16. Serve the tripe dish hot.

What does the initial section of a cow's stomach look like?

• On the outside there is a mass consisting of muscle fibers. Its color can vary - from black-green to lighter, cream.

• Inside there is a fleecy surface, abundantly covered with thin growths. It is here that substances necessary for normal digestion of food are released.

The question of whether tripe can be given to a dog and how much it should be given per day so as not to harm the animal will always be relevant. Firstly, because most owners are in no hurry to switch their pets to dry food and prefer natural food. Secondly, because this by-product is one of the cheapest.

photo from the site: NoteFood.ru

Whether it is worth giving your dog the unappetizing part of a cow's stomach is up to its owner to decide. We will look at all the possible pitfalls of such a “natural” diet and tell you what you risk by buying such a “treat” for your pet.

Grilled tripe

• Time: 6 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: snack, picnic dish.
• Cuisine: international.
• Difficulty: medium.

Crispy grilled tripe is a light, spicy dish that can be served with beer and soft drinks. The main thing is to get rid of the smell with water and salt. The size of the pieces depends on the number of servings of the snack, but you shouldn’t make them too thin, otherwise the beef tripe will turn out dry and tasteless. You can assemble a mixture of spices for frying yourself; coriander, fresh rosemary, oregano, and thyme sprigs are combined with the offal. The tripe dish is served with a sauce, for example, sour cream mixed with garlic and chopped parsley.

Ingredients:

• beef tripe – 365 g;
• olive oil – 35 ml;
• soy sauce – 1 tbsp. l.;
• ground black pepper - to taste;
• ground red pepper - to taste;
• onion – 1 pc.;
• salt - to taste.

Cooking method:

1. Thoroughly clean the beef tripe.
2. Immerse the offal in a strong solution of water and salt for 2 hours.
3. Drain the liquid and rinse. Soak in warm water for another hour if any odor remains that may transfer to the dish.
4. Transfer to a saucepan and cook for 2-3 hours until soft.
5. Separately mix red pepper, black pepper and salt. Instead of table salt, you can use sea salt.
6. Remove beef tripe and cut into medium-sized slices.
7. Sprinkle the offal with a mixture of spices.
8. Drizzle with olive or vegetable oil.
9. Fry on the grill until done.
10. Before serving, pour soy sauce over the tripe and garnish the dish with onion rings.

Price

Beef tripe is quite inexpensive. The price of the unrefined product ranges from 70 to 90 rubles per kilogram. You can buy it at any food market that sells imported meat.

However, it happens that dog breeders, looking around the counters, do not find the scar and leave. And in vain. After all, tripe is a rather specific product with a unique appearance and smell, which is not just laid out on the counter. You just need to ask the seller about its availability. Then the butcher simply goes into the back room, where he will cut off as much tripe as you ask. At least that's how it is done where I buy it.

For example, if you are in St. Petersburg, you can buy tripe at the market located on Balkan Square in Kupchino. In addition, you can also buy beef tracheas, tails and other delicacies there.

But of course, this is not the only place where tripe is sold. Naturally, it can be found in other retail outlets in different cities.

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.

Traditional tripe with mushrooms

Beef tripe (the benefits and harms for humans are determined by its composition) goes well with mushrooms.

This recipe involves the use of champignons, but they can be replaced with any other mushrooms. It is recommended to prepare ground nutmeg as a spice.

What ingredients will be needed?

Grocery list:

It is also worth preparing a small bunch of parsley to decorate the finished dish.

Step-by-step cooking process

Actions:

1. First you need to put the washed tripe in a deep pan, fill it with clean water and add salt.
2. Next, you need to put the dishes on the fire.
3. After boiling, the tripe should be cooked for 2 - 3 hours on low heat.
4. After the specified time, it is recommended to add onions, carrots, celery, cook for another 1 - 1.5 hours. If necessary, add water.
5. After the time has passed, you need to turn off the heat and leave the product for a while until it cools completely, without draining the broth.
6. Next, the tripe should be divided into slices about 5–7 cm long.

7. After this, it is recommended to rinse the champignons well and chop them into thin slices.
8. Then you need to peel the onion and cut it into half rings.
9. Then place the vegetable mass in a heated frying pan and add ½ of the prepared volume of butter.
10. Next, add the chopped mushrooms, combine the ingredients and lightly add salt to the mixture.
11. Products need to be cooked for about 10 minutes. over low heat, stirring occasionally.
12. After time has passed, the fried mass must be transferred to a plate, and the chopped tripe should be placed in the frying pan and the remaining butter should be added.
13. The tripe should be fried for 5 minutes, after which you should add flour and mix.
14. After another 2 - 3 minutes. you need to add the onion-mushroom mixture.
15. Next, it is recommended to pour in the cream, add a little nutmeg, ground pepper, salt and mix the ingredients well.
16. After boiling, the tripe should be cooked for 15–20 minutes, stirring occasionally.

When ready, the dish should be portioned out onto plates, garnished with fresh parsley and served.

Beef tripe for dogs

Dog lovers who care about the health of their four-legged pets and the quality of their nutrition should be aware of the properties of beef tripe. By-product is a useful food supplement, not an alternative to feed. Offal satisfies hunger and normalizes intestinal microflora. It is given raw to adults and puppies over 6 months of age no more than 2-4 times a week. Calculating the correct dosage is simple - for every 10 kg of animal weight, up to 100 g of beef tripe is required. Veterinarians recommend keeping dog tripe in the freezer for a couple of days or scalding the offal with boiling water first.

Processing and storage

I buy about 2 kg of unpeeled tripe at a time at the market. Usually it comes in one piece. Before you start processing it, you must first put on a gas mask! Just kidding, of course, you don't need to do this. It's just that tripe has a very specific smell that you need to get used to.

So, what is the processing process:

• To begin with, the uncleaned cow's stomach must be rinsed well, as there may be pebbles and particles of grass, in general, everything that the cow could swallow.
• If the tripe is caught with a lot of fat, then I usually cut off this fat (however, don’t be too zealous - if there is a little fat left, it’s even useful).
• Then, I immediately divide the tripe into portions, which I will subsequently give to my dog. Since my Jackusik weighs 7.5 kg, I make portions of about 100 grams each.
• I immediately form portions, put each in a separate bag and put it in the freezer. Then it is very convenient to take out one portion of tripe, quickly defrost it and feed it to the dog.
• But, before feeding this tasty and healthy delicacy, it should be frozen for at least 3 days so that the microbes (if any) are completely killed.
• Well, after the tripe has frozen well, take it out of the freezer, defrost it, cut it into pieces (approximately 2.5-2.5 cm) and scald it with boiling water.
• And after this, when it has cooled down a little, you can cook all sorts of dishes from it, or give it to the dog just like that, without any additives.

This is what the portions themselves look like.