Homemade tripe
Description
A hearty first course. The benefits of tripe are indisputable. Offal, for the most part, contains little fat and is an excellent source of protein, vitamins, and minerals, many of which are rarely found in regular meat. Beef tripe contains about 95.8–97% protein, up to 4.2% fat, and no carbohydrates at all. This makes it ideal for inclusion in high-protein diets, which, considering its low price, is very advantageous. And properly prepared tripe is also extremely delicious.
Instructions
- 1
Step 1
Cut the prepared cleaned tripe into pieces smaller than the palm, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain the water, rinse the tripe pieces, and cover with fresh water. Repeat this procedure several times until the unpleasant odor completely disappears. Then pour boiling beef broth over the tripe, add one whole onion and one whole carrot, celery cut into pieces, and peppercorns. Simmer over low heat until tender—this may take 3 to 4 hours. If the broth reduces too much, add boiling water; however, with minimal simmering, about 1.5 liters of broth usually remains, which is sufficient. Season with salt toward the end of cooking. The tripe is done when it can be easily pierced with a fork.
- 2
Step 2
Cut the remaining root vegetables and onion into thin strips. Grate the ginger on a grater. Dry the flour in a dry skillet.
- 3
Step 3
Lightly sauté the onion and root vegetables in butter. Add the ready tripe, cut into strips, and lightly brown it as well. Sprinkle everything with paprika. Push the tripe and vegetables to the sides of the pan, then add the dried flour into the center. Stir constantly until the flour turns golden. Pour in a little broth and bring to a boil, stirring continuously to prevent lumps.
- 4
Step 4
Add the tripe with root vegetables to the boiling broth, add grated ginger, sprinkle in marjoram, nutmeg, and black pepper. Stir, adjust the salt, add a bay leaf, and gently heat everything together over the lowest heat for a couple of minutes.
- 5
Step 5
Then let the flacons stand for about 10 minutes and serve. If desired, you can serve grated cheese and ground red pepper separately.