1. Rinse the scar well. If the product is purchased uncleaned, then it should be scraped well with a knife, and only then washed in cold water. Boil the prepared tripe in salted water, drain it several times and add fresh water. The product takes a long time to cook, so you need to expect that it will take from an hour to 1.5 hours.

To prevent the tripe from having a specific smell, you can add aromatic roots and herbs, for example, celery, parsnips, carrots, bay leaves, and garlic cloves, to the water in which it will be boiled.

2. Cut the boiled tripe into thin strips or cubes. At this stage, the already crushed offal can be boiled a little until completely soft, if desired. In addition, tripe strips can be stored in the refrigerator, stored for future use, and then quickly prepared for dinner.


3. Peel the onion and chop it into small cubes.


4. Pour some oil into the pan. Add the onion pieces and fry them well over medium heat until golden brown.

5. As soon as the onion turns brown, you need to put pieces of beef tripe into the frying pan. Mix these ingredients and fry for another 10 minutes.


6. Season the dish with spices, bay leaf, and add salt to taste. Some housewives add sour cream or cream to finish cooking the tripe already in the sauce. It acquires a soft creamy taste and becomes tender.

7. At this stage, squeeze the juice out of the lemon, sprinkle the contents of the pan with it and cook for another 5-7 minutes. Lemon juice neutralizes the tripe smell and adds a nice spicy flavor to the dish.


8. A tasty, satisfying treat made from beef tripe, the benefits of which have long been proven by doctors. Try to cook this recipe correctly once and your loved ones will constantly ask you to cook it.

There are many dishes made from inconspicuous parts of the beef carcass. Thus, the hooves are used for excellent jellied meat, and roast meat is prepared from the liver. This begs the question: where did the stomach go? Is it really impossible to cook anything from it? Not at all, beef tripe, the recipe for which is very difficult to find, is popular in the cuisines of various countries.

Dishes made from beef stomach can be found extremely rarely on the tables of the Slavic people. Many housewives are wary of such recipes simply because they do not know how to cook odorless beef tripe. And the trick is to soak the tripe in advance in a light vinegar solution: literally half an hour will be enough for this.

Today, finding such by-products on store shelves is not an easy task. But if by a lucky chance you managed to acquire pieces or a whole beef stomach, do not miss the opportunity to treat yourself to a delicacy just because you do not know how to properly cook beef tripe. In fact, there is nothing complicated in this process:

  • First, wash the tripe thoroughly, trim off excess fat and rub with salt. It will help get rid of excess dirt, sand and toxins.
  • After soaking in a vinegar solution, the tripe must be cut in half and the inner part of the stomach, which is unsuitable for food, must be removed.
  • Now the finished pieces need to be boiled for several hours, and it is advisable to drain the first batch of broth.

The process is not at all troublesome, as is commonly believed. Still don't believe me? Then try cooking tripe and see for yourself.

Tripe baked in sour cream with vegetables

There are many recipes for how to cook delicious beef tripe. And this option is one of the best. The entrails of a young veal baked in the oven with vegetables and homemade sour cream will become your signature dish.

Compound:

  • 1 kg beef tripe;
  • 2 onions;
  • 1 carrot;
  • 3 stalks of celery;
  • 1 tbsp. l. flour;
  • 3 tbsp. l. sour cream;
  • 2 tbsp. l. margarine;
  • 2 cloves of garlic;
  • 250 g ready-made puff pastry;
  • 1 egg.

Preparation:

  1. First of all, you need to prepare the scar: remove excess fat from it and rinse thoroughly under running water.

  2. Then, so that the dish has a pleasant aroma and not a stench, soak the tripe in a weak vinegar solution for 2-3 hours. Then we wash and rub coarse table salt into the surface of the tripe. Leave to soak for another 30 minutes.
  3. After this, cut the offal into pieces, put it in a saucepan and fill it three-quarters with tap water.
  4. We put the dishes on high heat and wait until it boils, after which we drain the liquid and fill the pan with new water.
  5. Cook the tripe for about 3 hours or until it is soft enough to skewer easily with a knife. Half an hour before the end of cooking, add a stalk of celery, peppercorns and salt to the pan.
  6. While the tripe is cooking, you can start preparing the vegetables. To do this, peel the onions and carrots, add washed celery stalks to them and chop all the vegetables into small strips.
  7. Fry the vegetables in a well-heated frying pan with a piece of margarine until the carrots and onions become translucent in color.

  8. In the meantime, the scar will be ready. We cut it into strips just like vegetables.
  9. In another frying pan, fry the offal, mixing it with sifted flour.
  10. Add vegetables to the tripe, add additional salt and pepper, add finely chopped garlic and sour cream. Cover the pan with a lid and simmer for about 7 minutes.
  11. We put the products into the prepared molds; there is no need to additionally lubricate the dishes with oil.
  12. Now on the work surface, lightly roll out the finished puff pastry and cut out a small circle from it according to the diameter of the mold.
  13. Cover the molds with dough and cut a small hole in the middle, grease the top with yolk. Place the dish in an oven preheated to 180 degrees.
  14. As soon as the dough is covered with a fragrant golden crust, the dish is ready.

Kazakh flasks

In Poland, Hungary, Slovakia and Kazakhstan, every housewife knows how to cook beef tripe. Homemade pate is made from it, tripe is boiled, steamed and stewed. But the traditional dish is flachki - homemade pasta with a sauce made from fresh vegetables and kefir.

Compound:

  • 300 g boiled tripe;
  • 100 g pasta;
  • 1 onion;
  • 1 carrot;
  • a bunch of parsley;
  • 2 tomatoes;
  • 1 tbsp. broth;
  • spices and herbs;
  • 1 tbsp. kefir.

Preparation:


Tripe is a part of the stomach (most often beef or veal, but lamb tripe is also found) consisting of smooth fibers. The finished tripe has a dense consistency, the color is usually grayish-yellow, and the taste and smell are specific. Preparing raw tripe is a rather labor-intensive process, so for cooking it is better to buy it already boiled. If you want to cook your tripe from the beginning, you'll need some information on how to do it. So, they distinguish:

  • Green tripe. This is the tripe that was just taken out. It has a greenish or grayish color. The treatment of such a scar is quite complicated. First, it must be scraped out and washed for several hours under running water. After this, cook until the smell disappears. Next, the tripe is washed and cooked until tender.
  • Cleaned tripe. Already undergone primary processing. Requires much less time for preparation, which boils down to boiling.
  • Bleached tripe. Purified and treated with chlorine to remove germs. It is considered the cleanest, but due to the strong smell of chlorine it requires the most thorough and lengthy washing.

For boiling, thick parts of the tripe are cut into strips so that the entire mass of the tripe is cooked evenly. Fully prepared tripe, depending on the recipe, is cut into noodles or used whole. It can be stewed, fried, stuffed. You can make delicious rich soups from it. You can find the most interesting tripe recipes on the Plates website. Here are detailed descriptions of the entire process of preparing this tasty and nutritious dish.

“Tripe dishes” - the best recipes

Tripe dishes

Dishes made from tripe, book and rennet

The stomachs of ruminant animals (beef, lamb, goat) are often called the peritoneum or rumen. They, like pork stomachs, are used to prepare stuffed dishes (rolls, cabbage rolls, etc.), which are always loved by many peoples, including the Slavs. A great connoisseur of East Slavic cuisine, N. Gogol, describing a dinner at Sobakevich’s in “Dead Souls,” gives an interesting recipe for an old Russian dish for a nanny. “The cabbage soup, my soul, is very good today! - said Sobakevich, taking a sip of the cabbage soup and taking a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge, brain and legs. But most often, delicious independent dishes are prepared from tripe. In culinary practice, in addition to the rumen (the initial part of the stomach), other parts of it are also used - the book and abomasum.
Before use, it is recommended to first soak tripe, book, or rennet in cold water, then scald with boiling water, remove the mucous membrane with your hands and rinse well. Properly processed mucous by-products should have a dense consistency and a faint pink, yellowish or grayish-white color.

Beef tripe almost Lyonnais style

Another not quite ordinary and not everyday dish). Beef tripe.
From childhood I clearly remember tripe soup, fragrant and very tasty. Later samples of this soup did not cause delight, perhaps due to bad luck. It was decided to try to prepare tripe in a completely different way, using an untested recipe. Gerard himself came to the rescue... Depardieu, of course, with the book “My Kitchen”. He has two recipes - "Sapper's Apron" (Tablier de sapeur) and "Beef tripe Lyonnaise" (Gras-double a la lyonaise).

We got something in between, and even using chickpea flour.

Ingredients:
1 beef tripe, weighing 600-800 g
2 onions
2 carrots
spices
leek stalk
piece of celery root
2 stalks of celery
200 ml dry white wine
salt pepper

For breading:
chickpea flour
1 egg
frying oil

For the sauce:
2 shallots
100 ml dry white wine
100 ml heavy cream or sour cream
1 tbsp. mild fragrant mustard
small bunch of tarragon
salt pepper
olive oil for frying

Rinse the beef tripe in running water, remove the film if necessary and soak for several hours, changing the water. Boil until soft in water with the addition of wine, salt, pepper, herbs, root vegetables and vegetables. The source indicates the time - 6 hours, we cooked for about one and a half). Cool the tripe completely in the broth.
Cut the cooked and dried tripe into thin strips. Breaded in egg and flour. We used chickpea flour, which adds a wonderful nutty flavor to the breading.
Deep fry the tripe for a few minutes and then pat dry on a paper towel to absorb excess fat.

Prepare the sauce. Fry finely chopped shallots in heated olive oil until soft, add wine and evaporate slightly. Reduce heat, add mustard and cream, heat through. Season with salt and pepper, add chopped tarragon.

To serve, season the seared tripe with salt and pepper if necessary, place on warm plates and serve with the warm sauce and tarragon.


Tripe in Ukrainian

For 500 g of scars: 2 tbsp. spoons of fat, 1 tbsp. spoon of wheat flour, 2 tbsp. spoons of millet, 1 egg, 1 tbsp. a spoonful of crackers, 1 parsley and carrot root, 1 onion, 150 g potatoes, 4 hot peppercorns, 1.5 g coriander, 0.5 cups of broth.

Well-cleaned scars are placed in cold water for 5-8 hours, changing the water 2-3 times. Then they are washed, boiled until tender, adding coriander, and cut into small cubes.
Onions, carrots, parsley and potatoes are cut into strips, lightly fried in fat, lightly fried flour is added, mixed, diluted with broth, prepared tripe and washed millet are added, covered with a lid and simmered until tender. The mass is seasoned with ground pepper, raw egg, placed in a saucepan or pan, greased with oil and sprinkled with breadcrumbs. Top with oil and bake in the oven.


Kuyrdak from tripe

Tripe - 1kg
- light - 600g
- liver - 400g
- heart - 200g
- lamb - 150g
- fat tail fat - 300g
- onions - 2-3 pcs.
- ground black pepper - 1 tsp.
- bay leaf - 3-4 pcs.
- broth - 2 cups
- salt.

The processed tripe is poured with water, salted, put on fire, after boiling, bay leaf and pepper are added and boiled at low boil for 1.5-2 hours until half cooked, then cooled and the tripe is cut into small pieces. Place the diced lung in a heated frying pan with fat tail fat and fry for 20 minutes, then add the heart and lamb, salt and continue to fry, after 5 minutes add tripe, fry again for 10 minutes, add liver and onion, add broth and bring to readiness.

Boiled beef tripe

Salt, pepper - to taste.
- garlic - 1 clove
- parsley and celery (root) - 1 pc.
- onion - 1 pc.
- tripe - 800g

Clean the scars, soak for 6 hours in cold running water (if this is not possible, then the water should be changed periodically). Then scald the scars, peel them again, rinse and cook for 3 hours at low boil, adding onions, parsley and celery roots. Remove the boiled tripes from the broth, cool, sprinkle with pepper and finely chopped garlic, roll up, tie with thread and cook again for about an hour. Cool in the broth in which they were boiled, remove from the broth, remove the threads, and put under a press. After some time, cut the roll into circles, place it on a dish, and next to it you can place a complex side dish of potatoes, carrots, and pickles. Serve horseradish and vinegar separately.


Tripe in white sauce with vegetables

Tripe - 140g
- pork lard - 10g
- flour - 2g
- carrots - 10g
- parsley, celery - 5g each
- onion - 15g
- pepper - 10g
- cucumber pickle - 20g
- white sauce - 75g
- bay leaf - to taste
- cumin, pepper - to taste
- greens - to taste.




Cut into large noodles in layers (without rolling), place in a frying pan or baking tray with fat and, stirring, lightly fry, then sprinkle with dried wheat flour, as for sauce, and mix thoroughly. Finely chop carrots, parsley, celery, sweet vegetable peppers and onions or leeks with fat, then add white sauce, strained and boiled cucumber brine and boil for 10-15 minutes. Mix tripe and sauce with roots in one bowl and cook at low boil for 25-30 minutes.
Serve with boiled potatoes, beans, crumbly rice porridge, semolina dumplings or dumplings, sprinkled with parsley, dill or cilantro.


Tripe in mustard dressing

Tripe - 300-350g
- onion - 1 pc.
- mustard dressing - 1/2 cup.

Clean the scar, soak for 6 hours in cold running water (if this is not possible, then the water should be changed periodically). Then scald the tripe, peel it again, rinse and cook for 3 hours at a low boil.
Cool the tripe a little and cut into noodles. Then add chopped onions and pour mustard dressing. Serve in a salad bowl, garnished with lettuce and herbs.


Tripe baked in sour cream

Tripe - 140g
- ghee or butter - 10g
- roots and onions (for cooking) - 10g
- onions - 20g
- flour - 5g
- sour cream - 40g
- broth - 70g
- crackers and cheese - 5 g each

- peppercorns, ground pepper - to taste
- greens - to taste
- salt.

Fry the chopped onions in a frying pan or baking tray with fat. Then put tripe, cooked as described above, cut into large noodles, into a bowl with onions and lightly fry it. After this, sprinkle the tripe with wheat flour, dried, as for sauces, mix, pour in sour cream, meat broth and boil for 8-10 minutes. Season to taste with salt and pepper. You can add boiled tomato puree (40 g) and hot sauce to the sauce.
Place the mixture in a greased portioned frying pan, level the surface, sprinkle with grated cheese mixed with ground sifted breadcrumbs, sprinkle with melted butter, and then bake in a well-heated oven.
Serve the tripe in the same pan in which it was baked, pouring oil and sprinkling with herbs.

Tripe stewed in sour cream

1/4 ox or 1/2 veal tripe, 2-3 onions, 2-3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of flour, 2 cups of sour cream, 2-3 tbsp. spoons of ground crackers, 50 g of hard cheese, salt to taste.

Wash the tripe thoroughly with a brush under cold running water, then immerse it in hot water and stir until the black film begins to peel off. After this, fill with clean water and leave for a day, changing the water every 4-6 hours. Then rinse well again, scald with boiling water and scrape out with a knife.
Place the prepared tripe in a pan of boiling water and cook for 4-5 hours. Then remove, cut into strips 4-5 cm long and place in fireproof clay pots.
Peel the onion, wash, chop, fry in heated vegetable oil until golden brown and cover the tripe pieces.
Dilute the flour with a small amount of sour cream, grind so that there are no lumps, combine with the rest of the sour cream and pour the contents of the pots with this mixture. Sprinkle everything on top with grated cheese mixed with ground breadcrumbs, place the pots in a preheated oven and bake for 20-30 minutes.


Sheep rennet

(From ancient recipes)

1 lamb rennet, 1 lamb head, 4 lamb legs, 2 cups buckwheat, 4 onions, 100 g butter or sunflower oil, salt.

Boil the lamb head and legs until the meat comes off the bones. Separate the meat and remove the brains. Cook cool buckwheat porridge. Finely chop the lamb meat along with the onion, mix with porridge and butter.
Carefully scrape out the rennet, wash it, stuff it with prepared minced meat, put the brains in the middle of it, sew up the rennet and place it in an earthenware container, which is tightly closed. Place in a low-heat oven for 2-3 hours.


Tripe in tomato sauce

Tripe - 280g
- pork lard - 20g
- carrots, onions, parsley - 20g each
- tomato sauce - 200g
- bay leaf - to taste
- cumin, pepper, herbs - to taste.

The tripes are washed well, then scalded with boiling water and the film is removed from them, then boiled with roots until the tripe becomes soft (this is done in a sealed container by adding evaporated water).
Cut the layers of tripe into large noodles, lightly fry with fat, pour in tomato sauce and cook, stirring, at a low boil for 25-30 minutes. You can add a little garlic to the sauce.
Serve with boiled potatoes or crumbly wheat, rice porridge, boiled beans, potato, semolina or wheat dumplings or dumplings.


Miracle with tripe

For the dough: 500 g wheat flour, 200-300 g water, 1 teaspoon salt.
For the filling: 500 g tripe (tripe), 2-3 onions, 1-2 tbsp. spoons of vinegar, salt, pepper.
For greasing: 200 g sour cream or 100 g melted butter.

Clean the tripe, wash it thoroughly, boil it in salted water and put it through a meat grinder together with the onions, add salt, pepper, vinegar and mix.
Knead stiff, unleavened dough, roll out into thin round cakes, place on each filling, 3-4 cm away from the edges. Fold the edges of the cakes inward so that the minced meat is visible in the middle of the cake. Place the products on a greased sheet and bake in the oven.
Grease the finished miracle with sour cream or melted butter and serve.


Tuldarmysh stuffed with lamb and onions

(Chuvash cuisine)

100 g lamb tripe, 90 g meat (lamb), 1/2 onion, 1 tbsp. spoon of rice, 1/2 tbsp. spoons of ghee, spices, salt.

Cut the lamb into small pieces, fry in a frying pan (until golden brown), add finely chopped onions, simmer a little and let cool. Then mix with rice boiled until half cooked, season with salt and ground black pepper. Process the tripe thoroughly, rinse well, stuff with prepared minced meat, sew up, place on a baking sheet, lightly pour in broth and place in the oven to simmer, turning and pouring juice from time to time until the tripe is browned.
Serve without a side dish or with a side dish - fried potatoes or mashed potatoes.

Tripe baked with beans

Tripe - 240g
- roots and onions - 20g
- beans - 160g
- milk - 60g
- butter - 30g
- sauce - 200g
- egg - 10g
- sour cream - 10g
- bay leaf, cumin - to taste
- peppercorns - to taste
- greens - to taste
- salt.

Boil the beans (grain) in water until soft and drain in a colander. Grind half the total amount of these beans and prepare a thick puree with milk. Combine the remaining beans with boiled tripe cut into large noodles, add tomato or sour cream sauce with onions and boil, stirring.


Place the mixture in a greased portioned frying pan, cover with a layer of bean puree, level the surface and brush it with an egg beaten with sour cream. Bake in the oven until a golden brown crust forms on the surface of the puree. Serve the tripe in the same bowl in which it was baked, drizzle with oil and sprinkle with parsley or dill.

Scarring

(From ancient recipes)

The tripes need to be washed thoroughly, put in a saucepan, filled with water, salt, various roots, bay leaves, a few peppercorns and boiled. The next day, wash the scars again with warm water, cut them into long pieces, put them in a saucepan, add broth, add chopped roots (mostly carrots) and simmer in the oven until the scars are soft enough. Then add some finely chopped potatoes, crushed allspice and bitter pepper and at the very end - a piece of butter. It is necessary to ensure that there is enough sauce; before serving, fry with flour and add a spoonful of sour cream; Sprinkle breadcrumbs on top, put in the oven for another minute and serve in a saucepan.

Fried tripe with buckwheat porridge

Tripe - 500g
- onion - 1 pc.
- buckwheat - 1 cup
- oil - 3 tbsp. l.


Clean the scar and soak for 6 hours in cold running water. Then scald the scars, clean them again, rinse and cook for 3 hours at low boil.
Pass the prepared and cooked tripe through a meat grinder, add salt, sprinkle with pepper and fry in a heated frying pan with oil. Add separately fried finely chopped onion to the tripe, add crumbly buckwheat porridge, mix everything and fry for another 3-5 minutes.

Tripe with smoked brisket in a pot

Tripe - 100g
- brisket (smoked) - 30g
- pork lard - 10g
- onion - 25g
- carrots - 25g
- turnip - 15g
- celery - 5g
- peas - 20g
- sauce - 50g
- white wine - 20g
- broth - 200g
- bay leaf - to taste
- caraway seeds - to taste
- peppercorns - to taste
- greens - to taste.

The tripes are washed well, then scalded with boiling water and the film is removed from them, then boiled with roots until the tripe becomes soft (this is done in a sealed container by adding evaporated water).
Cut into pieces measuring 3x4 cm; Cut the smoked pork belly into slices of the same size, 4-5 mm thick. Lightly fry whole peeled heads of small onion seedlings in fat. Cut carrots, turnips and celery into cubes (1 cm). Place all this in a portioned pot, add bay leaf (1/4 leaf), black peppercorns (4-5 pcs.), split peas, parsley, white sauce and grape wine. Pour meat broth salted to taste over the food, close the lid and cook at low simmer on the stove or in the oven for about one hour.
Serve the tripes in the same bowl in which they were cooked, sprinkled with parsley or dill. Tripes can also be prepared with other products: for example, instead of dry peas, you can add bean pods and green peas; in addition to the indicated vegetables - fresh or dried mushrooms, tomatoes, eggplants, bell peppers, cauliflower, Brussels sprouts or white cabbage, etc.

In some countries, dishes made from various tripe are considered a delicacy, but cooks must carefully clean these products before starting to create the dish. Experienced chefs know very well how to cook tripe at home and are happy to share their recipes. The first stage is the purification of the product purchased at the market; usually in such places it is not purified before sale. It should be understood that not all parts of the tripe can be used in preparing different dishes. For example, the inner surface, which has a dark color, must be completely removed. After this, the animal’s stomach is rubbed with salt and thoroughly washed to remove sand and other debris. Sometimes housewives pick up a toothbrush to clean all the wrinkles of the product. To make the process easier, the tripe can be soaked in salt water for two days, or you can buy tripe in the store, already prepared for cooking.

The cleaned tripe is placed in a bowl and poured with a marinade of water, salt and vinegar, after 5 hours it is removed and boiled in clean water for 15 minutes. The broth must be drained, then pour water over the tripe again, bring to a boil and put carrots, onions, bay leaves and peppers in the pan. In such a broth, which gives the meat a special taste and aroma, it should be cooked for at least 4 hours until it becomes soft. Now the tripe is prepared for preparing an original dish from it and is cut into strips or small pieces. Cut the onion into half rings, grate the carrots and fry everything together, add squeezed garlic, butter and put pieces of tripe in the frying pan. After 10 minutes, add a little cream and continue to simmer for another 15 minutes. The finished dish is placed on a plate and decorated with finely chopped herbs. It is advisable to use boiled potatoes as a side dish.

Some housewives prepare a wonderful roll from tripe, which can be cooled and served as an appetizer. Tripe prepared and cleaned in the usual way is laid out on a kitchen table or a special board and rubbed with dry mustard mixed with salt. Place carrots and finely chopped onions and garlic on top, roll up and secure with thread. This dish should be cooked in a saucepan with water for 2 or 3 hours, periodically piercing with the tip of a knife to determine softness. When the roll is ready, you need to take it out of the water, cool it at room temperature and place it in the refrigerator for a couple of hours. Before serving, the roll is cut into layers 0.5 cm thick, placed on a plate and decorated with parsley, dill and celery.

Beef tripe makes an excellent filling for pies or pancakes if it is properly prepared for this. The tripe is cleaned, marinated and boiled for several hours until tender. Now the tripe can be cooled, cut into small pieces and minced through a meat grinder along with carrots, onions and garlic. The mass is placed in a deep frying pan and fried in vegetable oil; salt is added to taste during frying. In Kazakhstan, a national dish called “Kazakh flies” is prepared from beef tripe. To prepare it, the prepared tripe is cut into pieces and fried along with carrots and onions. Then put the boiled pasta into the bowl and heat it for another couple of minutes. Finally, kefir is poured into the mixture and served, sprinkled with finely chopped herbs.

Properly cleaned tripe should be boiled in a saucepan for three or four hours, after which the product can be used to prepare various delicious dishes. Experienced housewives make wonderful fillings for pancakes and pies, prepare goulash or stew tripe with herbs and vegetables. Each chef has several recipes for preparing dishes that meet the requirements of the most demanding customers.