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Tripe dishes: how to cook quickly? Video
Tripe dishes appear on the table quite rarely, since cooking this offal is rather difficult due to its complex primary processing. However, liver is a delicious stand-alone dish or ingredient.
Despite all the difficulties, tripe is the basis of many national dishes. For example, the Scots cook lamb or veal tripe with oatmeal, onions and peppers. Having figured out the rules for processing and preparing tripe, you can surprise your loved ones with delicious and original dishes, which are quick and easy to cook.
We prepare the entrails correctly
So, for the preparation of tripe, it first needs to be processed. Turn the tripe inside out and carefully begin to cleanse it of the gastric mucosa. Then cut off all the fat from the tripe and rinse the cleaned product well under running water.
Fat cut from offal is not used in any other food preparation
Soak the peeled and washed offal for several hours in a light pink solution of potassium permanganate or in a weak solution of vinegar. This will help remove its specific odor. After that, rinse the tripe again in water, rub with table salt and leave for half an hour. Then rinse the entrails again.
Cooking tripe: a quick way
To prepare tripe you will need:
- 1 bulb
- 50 grams of butter
- 2-3 tablespoons tomato paste
- 3 garlic cloves
- 0,5 cup water
- black peppercorns, ground black pepper and bay leaf to taste
Put the prepared tripe in a saucepan, cover with water and cook over high heat. After boiling, remove the pan from the heat and drain the water. Pour the tripe in a saucepan with cold water, bring to a boil, reduce heat and skim off the foam from the surface of the broth. Continue to cook the tripe over low heat for 4 hours.
Readiness is determined by its softness. Also, the finished offal should chew well and not look like rubber.
Half an hour before the end of cooking, put onion, black pepper and bay leaf in a saucepan with tripe. Season with salt to taste. Remove the finished offal from the pan, cool and cut into small pieces. Then melt the butter in a frying pan and fry the offal in it for 10-15 minutes.
While stirring, add chopped garlic to the pan and sprinkle with ground black pepper, then add tomato paste and half a glass of water to the tripe. Simmer the tripe over low heat for another 5 minutes, then serve it with rice, buckwheat, pasta or mashed potatoes.