What to do with the entrails after cooking?
Reading time – 3 minutes.
Tripe is most often understood as a beef tripe, less often offal in a broad sense. When boiled, tender whitish meat looks original in a salad. Even Olivier with tripe pulp will become refined and piquant. To do this, it is enough to boil the tripe in the usual way and cut off the skin, and cut the meat itself along the fibers and send it to the salad.
The boiled offal is fried in a pan – finely chopped and fried until golden brown with onions, and then poured with sour cream or tomato paste.
An excellent heh is obtained from the scars – the boiled offal is cut into large strips, mixed with grated carrots, poured with marinade and infused for a long time.
Another use if beef tripe is taken as tripe is Polish flaka soup.
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