Recipe: Offal in a slow cooker. Calorie, chemical composition and nutritional value.

How to cook tripe Recipe for cooking Cow stomach

Trip is a rather original ingredient that experienced chefs can use in preparing their next masterpieces. Many of them prove in practice that something incredible can be made from this product, which will surprise even the most sophisticated gourmets.

What is tripe? This question may arise for inexperienced cooks and novice housewives. Those who regularly deal with the preparation of meat dishes and the process of butchering animal carcasses are familiar with this concept. This is the name of the first proventriculus, which is found in cattle.

In cooking, beef and pork tripe are especially common. Some housewives give this name to all the internal organs of livestock, which include the intestines, stomach, kidneys, and liver, cleared of all excess.

However, most culinary specialists assure that this concept can only be used to refer to part of the stomach.

Perhaps the secret for some is that tripe is a product that is widely popular abroad. It is often served boiled in upscale Scottish restaurants.

To prepare such a delicious dish, the ingredient is thoroughly boiled, sprinkled with flour, pepper, spices and thoroughly fried. This product is also used in the preparation of Polish folk dishes.

An example of this would be Warsaw-style flaki, and in Korea it is often added to heh.

Trip as a culinary ingredient is quite widespread, not only because it has a low cost, but also because of its inherent high content of useful elements.

While many people know what tripe is, not everyone can boast of knowledge about its beneficial qualities. Among the mineral substances that are included in this product, nutritionists highlight vitamins such as B1, B2, B12, H, PP.

As for the other useful components, tripe contains a large amount of iodine, potassium, phosphorus, sulfur and some other elements that are rarely found in food, but are necessary for the development and maintenance of the normal state of the human body at any age.

This ingredient does not contain carbohydrates; it contains only fats and proteins. That is why professional nutritionists often suggest eating dishes prepared with tripe if you want to lose unwanted pounds. Many housewives, knowing how to cook tripe, can keep not only their health and body in shape, but also that of their household members.

Despite the fact that the product described is quite simple at first glance, there are a number of features in its preparation.

In particular, they are associated with the fact that this part of the stomach does not tolerate short cooking times - in this case, it acquires a specific smell that is more likely to scare off household members than to arouse their appetite.

Before any cooking process, tripe must be boiled, and only then subjected to other types of heat treatment. Professional chefs recommend cooking the product for 5-6 hours.

As for serving dishes, they must be presented to guests exclusively warm or hot - in this case, their taste will be especially piquant. When cold, tripe loses its entire bouquet.

What is tripe? This is a product that is quite demanding on the preparation process. In order for it to be truly tasty when cooked, everything needs to be done using a certain technology.

First of all, the product must be prepared for cooking. At this stage, you should know how to clean tripe.

To do this, it is necessary to completely cut off the fat, which is not used for food, as it has an unpleasant aroma. If you do not remove it completely, the prepared dish will be spoiled.

After removing the fat pad, the product must be thoroughly rinsed under warm running water.

After these manipulations, the tripe should be placed in a slightly pink solution of potassium permanganate and kept in it for about three hours. Alternatively, you can use a very weak vinegar solution.

After this, the piece of stomach is washed again under running water. Then it must be rubbed with salt and left for 30 minutes, and then, after rinsing for the last time, continue cooking.

Using the above manipulations, you can eliminate the unpleasant odor that is characteristic of the product.

How long to cook tripe? This will take about five to six hours. First, you need to wait until it boils, and then, after removing the foam, you should reduce the heat to low and cook until fully cooked. Half an hour before the end of cooking, add a few black peppercorns and a bay leaf to the pan. You also need to add salt at the end.

Stewed tripe

In order to prepare a delicious stewed tripe, you need to boil it in advance until ready. After this, the product must be crushed to the desired size and fried in hot butter. During frying, the product should always be stirred for 15 minutes, then add ground black pepper and a few crushed cloves of garlic.

After carrying out the above-described manipulations, you need to add three tablespoons of tomato paste and a small amount of warm water to the frying pan. After mixing the resulting mass well, cover it with a lid and simmer for 30 minutes. After this, the dish will be ready to serve.

Fried tripe

Place chopped onions in a hot frying pan with vegetable or butter. After thoroughly frying it, you need to add pre-boiled and chopped tripe to it.

After several stirrings, cover the contents of the frying pan with a lid and start preparing an original and piquant sauce.

To do this, in one bowl you should combine the desired number of crushed garlic cloves, a couple of tablespoons of soy sauce, the same amount of tomato paste, and a spoonful of mustard. After thorough mixing, this mixture can be served with fried tripe.

Heh is another option for how to cook tripe. This dish is typical of Korean national cuisine, and it is prepared exclusively from beef offal - with such an ingredient the dish turns out more tasty.

In order to make heh, you need to boil the tripe, which is recommended to do according to all the rules, and then cut it into small and thin strips. During the cooking process, you can pickle the onions. To do this, half a kilogram of heads should be cut into half rings and, sprinkled with 1.5 tablespoons of vinegar, left for a while.

After the cooked tripe has cooled, add three crushed cloves of garlic, as well as pickled onions. After this, the mass should be mixed and a couple of tablespoons of roasted sesame seeds should be added to it.

In order for the finished dish to be as piquant and aromatic as possible, its preparation should be completed correctly. To do this, heat 50 ml of sunflower oil in a frying pan and add the following set of spices to it:

• 0.5 tsp ground red pepper;
• 5 bay leaves;
• 2 tsp. ground black pepper;
• 3 tsp. sweet paprika;
• 2 tbsp. l. salt;
• 1 tsp. cilantro;
• 1 tsp. curry.

In this composition, the seasonings should be thoroughly heated and the prepared mixture should be poured over the tripe, and then seasoned with a couple of tablespoons of soy sauce. The resulting dish should be placed in the refrigerator for a while - there it will be nourished and become very juicy and aromatic.

Knowing how to cook tripe in this way, you can truly surprise your household with a tasty and healthy dish.

1 Feb. 2020

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Offal - benefits and harms

The tripe is the front part of the cow's stomach. However, quite often many people refer to all the internal organs of an animal as tripe. This fact must always be taken into account so that there is no confusion in the store during the purchase. Trip is a by-product and may have a second name: beef tripe.

The tripe consists mainly of muscle fibers. Cooked tripe has a dense consistency, yellow-grayish color, and a specific aroma and taste. Offal can be found on sale unprocessed and already fully prepared for cooking.

When buying tripe, it is best to choose the second option, since you will have to tinker a lot with unprocessed offal. The process of preparing tripe can also be difficult.

Therefore, even despite the low cost, this by-product is not particularly popular.

Properties of tripe

Offal contains a fairly large amount of vitamins, among which vitamins B1, PP, B2, H, B12 are of particular value. In addition to vitamins, the offal contains various useful minerals, such as: iodine, zinc, copper, selenium, calcium, iron, magnesium, sulfur, potassium, phosphorus and some others. In addition to all this, the composition of tripe includes several essential substances that have antioxidant properties.

Carbohydrates are completely absent from tripe. Most of it is protein and very little fat. The ratio of proteins and fats is as follows: proteins -14.8 grams, fats - 4.2 grams. The calorie content of the offal is equal to 97 kilocalories. On average, the weight of one piece is about 1200 grams.

Benefits of tripe

Trip is not such a popular food product, so few people know about its beneficial properties.

Due to the absence of carbohydrates, this by-product does not increase blood glucose and has a beneficial effect on patients with diabetes.

Offal is classified as a dietary product, so it can be safely included in the diet menu. Dishes made from tripe will perfectly diversify the dietary table, and the rich broth will quickly saturate the body, without harming the figure at all. After some research, it was found that tripe soup can lift your spirits, banish insomnia and relieve fatigue.

Offal: recipe for cooking in a slow cooker

Such a tasty and satisfying dish can be served as a stand-alone lunch, or along with some side dish.

So, to prepare stewed tripe you will need:

• sweet white onions – 2 pcs.;
• peeled tripe – about 1 kg;
• large carrots – 1 pc.;
• spicy tomato paste – 2 large spoons;
• Refined sunflower oil – 2 large spoons;
• fine table salt, ground black pepper and any other spices - add to taste;
• bay leaves, black peppercorns - optional.

Video recipe Tribuha

The tripe is the front part of a cow's stomach. Nowadays, you can buy peeled, prepared tripe in supermarkets. Trip can rarely be seen on our table - because the beneficial properties of tripe and the rules for its preparation are little known to the majority of the population. The tripe consists almost entirely of proteins, a little fat and no carbohydrates at all. Therefore, tripe dishes do not lead to an increase in blood glucose levels and can be included in the menu of people with diabetes. There is an opinion that preparing dishes from tripe is a very troublesome and time-consuming task, but with the advent of wonderful multicooker assistants in our kitchens, it is very easy and simple. A little patience - and the end result is an interesting, tasty dish!

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

In the video

shows how to properly prepare beef tripe (tripe). Channel link https://www.youtub...

The finished dish of stewed tripe should be distributed directly onto plates while hot, and then immediately presented to the table. In addition to such a tasty, satisfying and aromatic lunch, it is recommended to serve fresh vegetables and wheat bread. Bon appetit!

After the roll has hardened, it should be removed from the refrigerator, freed from the bag and carefully cut into portions up to 1 centimeter thick, which should preferably be fried in vegetable oil on both sides. It is recommended to present such an appetizer to the holiday table on a large flat plate lined with lettuce leaves or other greens. Bon appetit!

Internal organs, or offal, are considered tasty and nutritionally valuable types of meat. When encountering mentions of certain types of offal, inexperienced housewives are interested in how to cook beef tripe: what this product is and how to properly prepare it for boiling.

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.

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.
• 

Before preparing most dishes, it is recommended to clean and boil pork or beef tripe. Even bleached offal purchased in vacuum packaging must be thawed, inspected and washed. When buying tripe from villagers, it is often possible to purchase an uncleaned or slightly washed stomach.

To prevent the dish from acquiring a disgusting smell, you need to know how to clean the tripe from mucus and stomach contents. First, cut off all the fat from the outside. Then the scar is turned inside out so that the inner side with villi or mesh is on the outside. All the mucous membrane needs to be cleaned off. To do this, the stomach is placed on a board and scraped with a blunt knife in one direction.

During the cleaning process, the scar is washed several times, then continued to be scraped until it acquires a creaky surface without mucus and a light shade. The product is washed and rinsed several times. You can soak it for 3-4 hours in water and vinegar (make a 3% solution) to remove any remaining odor. After this, rub the surface with coarse salt and rinse thoroughly after 30 minutes.

The prepared tripe must be properly prepared for further culinary processing. The length of time to cook offal depends on its variety and the age of the animal:

• veal tripe is boiled for about 3 hours;
• Beef tripe will have to be cooked for 5 hours.

Boiling begins by pouring cold water and quickly bringing to a boil. The first water is drained, the pan is filled with a new one and the offal is cooked for the specified time with spices and salt to taste. The boiling should not be strong, otherwise you will have to add boiling water.

Different peoples have developed their own ways of preparing the stomachs of livestock. It is used as a casing, stuffed with minced meat or porridge, or made into stews by adding sour cream or tomato sauce.

Pieces of boiled tripe can simply be fried in fat. Despite the unusual taste of this meat, dishes made from it are tasty and satisfying. Tripe goes well with boiled potatoes, rice, and buckwheat porridge.

It is easy to prepare many simple dishes from tripe at home if you prepare boiled tripe in advance. It can be stored for 1-2 days in the refrigerator. When frozen, boiled offal is stored for about 1 month, without losing its taste when defrosted.

For baking, it is better to choose good, rustic, non-acidic sour cream: it will not curdle, and the dish will turn out appetizing and tasty. Boil the stomach in advance.

Required:

• 0.8 kg tripe;
• 4 medium onions;
• 1 carrot;
• 3-4 tbsp. l. sour cream;
• 50 g butter;
• 3 tbsp. l. grated cheese;
• 1 tsp. flour;
• seasonings and salt to taste.

Fry onion half rings in oil until transparent. Add strips of chopped tripe and flour, bring everything until golden. Then add sour cream, spices and salt, heat a little over low heat and place in a preheated oven for 10 minutes. Remove, sprinkle with cheese shavings and bake a little more to melt the cheese.

A hearty soup is made from prepared but not boiled tripe. The following ingredients are needed:

• 1 kg of scars;
• 1 kg beef tail;
• 3 medium carrots;
• 1 celery root;
• 1 onion;
• 50 g ghee;
• 3-4 cloves of garlic;
• 1 tbsp. l. flour;
• 0.5 tsp. ginger and nutmeg;
• spices, herbs, salt to taste.

Beef tripe is boiled separately for about 1 hour. Cut it into convenient strips or pieces. Cut the tail into portions. Cook for about 3 hours. Cut celery and carrots into cubes, sauté onions and vegetables in oil, then mix with flour. Place the roast into the broth. Salt and add spices.

Braised tripe

Quick preparation takes about 30 minutes.

Have to take:

• 800 g boiled tripe;
• 1 onion;
• 3-4 cloves of garlic;
• 3 tbsp. l. tomato paste;
• 1-1.5 glasses of water;
• 1 tbsp. l. vegetable oil or other fat.

Chop the onion and gizzard. Fry in fat until golden brown for 15-20 minutes. Add tomato paste and dilute it with water to the desired thickness. Simmer for another 10-15 minutes, add salt, pepper and garlic.

Sauté 1-2 onions and 1 medium carrot in oil. Cut the prepared gizzards (about 1 kg) into strips and add to the vegetables. Coarsely chop 300 g of champignons and place in the same pan. Simmer covered for about 10 minutes.

Holiday roll

A cold tripe appetizer would also be appropriate on a holiday table. Prepare what you need:

• raw peeled tripe;
• raw carrots;
• garlic;
• mustard;
• salt and spices.

Spread the scar layer with the fleecy part facing up. Rub with mustard and salt, sprinkle with pepper, squeeze in the garlic and spread the grated carrots in an even layer. Roll tightly, tucking the edges inward.

Tie with strong thread and cook over high heat until boiling (about 10 minutes). Drain the water, then put it back to boil in a new one for 4-5 hours at a minimum boil.

About 30 minutes before the end of cooking, add onion, salt, and bay leaf to the broth.

Remove the threads from the finished snack and cut it into slices 1 cm thick.

In red sauce

Italian red sauce complements the taste of the offal well. For preparation take:

• 700-800 g of prepared tripe;
• 500 g of tomato sauce “Krasnodar” or others;
• 50 g sugar;
• 1-2 tbsp. l. olive oil;
• loaf or baguette;
• garlic, basil, onion as desired.

Bring the tomato sauce to a boil in a saucepan, add sugar and add the tripe cut into strips. Simmer on low heat for about 1 hour. At the end of the process, add basil, garlic and onions fried in olive oil. Before serving, you can sprinkle with grated cheese. Serve with baguette croutons.

Stewed tripe

You can cook offal deliciously using sour cream. The pre-boiled stomach is cut into strips or pieces and fried with onions. Then add non-acidic fatty sour cream to the saucepan, add salt and pepper. Extinguishing continues for 20-30 minutes. You can add your favorite spices to the sauce: garlic, dill, marjoram.

Trip roll

The snack roll can be prepared according to another recipe. For the filling you will need:

• 8-10 cloves of garlic;
• 3 onions;
• 2 bell peppers (can be multi-colored);
• 1 medium carrot;
• 5-10 peas of black and allspice;
• dill, coriander, bay leaf, etc.

Boil the tripe in a large layer (about 1 kg). Place with the fleecy side up and sprinkle with chopped vegetables and spices. Roll into a tight roll and wrap in film, leaving the ends open. Pour in 1 liter of broth (you can use the one you used to cook the tripe). The product is slowly boiled for 40-60 minutes, cooled and cut into layers 1 cm thick.

Heat treatment of offal

The stewed tripe, the recipe for which we are considering, takes quite a long time to prepare. However, the result is worth it. To prepare such a flavorful and satisfying dish, you should first boil the offal. It needs to be completely defrosted and then washed thoroughly in hot water with a brush. After this, the ingredient should be placed in the multicooker bowl, add salt, peppercorns, bay leaves, pour boiling water over it and put on simmer mode for 4-5 hours. The offal is considered completely ready when a knife inserted into it passes easily and unhindered.

It should be noted that not all housewives have such a device as a multicooker. In this regard, they often have the question of how long to cook tripe on the stove. Typically, it takes about 6 hours to prepare a cow's stomach this way.

After the offal is cooked, it must be cooled well and then cut into not very thick pieces.

The tripe (the recipe with a photo of the finished roll is presented below) should be boiled in water for about 6 hours. But before this, the offal must be washed and thoroughly cleaned of all existing dirt using a brush or knife. After this, the ingredient needs to be placed in a saucepan, add peppercorns, bay leaves and table salt. After the specified time, the tripe should be removed, rinsed and cooled.

Ingredients

The recipe for cooking tripe in a slow cooker requires the use of not only offal, but also vegetables such as carrots and sweet onions. They should be peeled, grated on a coarse grater and chopped into small cubes accordingly.

Who should not eat offal?

Doctors have different opinions about the frequency with which offal should be consumed by people with various forms of cardiovascular disease, as well as gouty manifestations and joint diseases.

• reduce the intake of tongue and brains to 3-4 meals per year;
• limit the presence of beef liver in the diet for people over 60 years of age;
• for joint diseases and atherosclerosis, it is recommended to eat any offal no more than three times a week.

What about chicken giblets? This is, of course, the heart, stomach and liver. They are very rich in protein and iron. Dishes made from chicken giblets are the basis of a low-calorie and healthy diet. Of course, if you don’t like such ingredients, you can cook something more acceptable, for example, chicken liver with mushrooms or just liver in batter. Well, if you decide to experiment, then let’s find out what can be cooked from chicken giblets?

Chicken giblets in a slow cooker

• chicken giblets – 1 kg;
• onions – 500 g;
• butter – 10 g;
• carrots – 3 pcs.;
• sour cream 20% fat – 250 ml;
• salt, spices - to taste.

To prepare chicken giblets in sour cream, rinse them thoroughly with water and place in a colander to drain all excess water. Peel the onion and rinse under running water, cut into cubes.

Peel the carrots and grate them on a coarse grater. Turn on the multicooker to the “Baking” mode, pour vegetable oil into the bowl and fry the onion in it until golden brown, then add the carrots and fry for another 4 minutes. Stir constantly so that the vegetables do not burn. Then add a piece of butter and lay out the chicken giblets. Salt to taste, add spices and mix everything well. Pour in sour cream and a little water. We switch the multicooker to the “Stew” mode and cook for 1 hour. Roast chicken giblets are soft and juicy. You can serve boiled rice or potatoes as a side dish.

Chicken giblets in a pot - recipe

• chicken giblets – 500 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• sour cream – 6 tbsp. spoon;
• tomato paste – 2 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - for frying.

Wash the chicken giblets thoroughly with warm water and boil until half cooked. Place in a colander and let the water drain thoroughly. Next, put them in a frying pan, salt and pepper to taste and fry over low heat with the addition of vegetable oil for 5 minutes. During this time, peel the potatoes, carrots and cut the vegetables into thin strips or cubes. Finely chop the onion into half rings. Fry the vegetables in another frying pan, adding salt to taste.

Now we take clay pots, put some roasted vegetables on the bottom, put chicken giblets on them, squeeze the garlic through a press and cover with the remaining vegetables. Mix sour cream with tomato sauce and fill our pots. Cover with a lid, place on a baking sheet and place in an oven preheated to 180 degrees for 25 minutes.

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Step-by-step recipe for preparing tripe with photos

This unusual dish is ideal for a holiday table as a hearty snack. It takes quite a long time to prepare, but it turns out incredibly tasty and beautiful.

So, to prepare such a snack, you will need to purchase:

• processed beef gizzard;
• fine table salt, ground black pepper and any other spices - add to taste;
• bay leaves, black peppercorns - optional;
• processed cheese – 3 pcs.;
• garlic – 3 cloves;
• dill and parsley - a bunch each;
• mayonnaise – add to taste.

The delicacy is prepared like this:

1. So, wash the tripe thoroughly, add water and let it cook. Be sure to skim off any foam that forms.
2. Then salt the broth, add black and allspice peas, a couple of bay leaves.
3. Boil tripe for 5 hours.
4. After the specified time has passed, remove the product from the broth, cool, and cut into pieces as you like.
5. Transfer the chopped tripe to a frying pan in which you heat the butter in advance.
6. Season with salt and pepper and place onion cut into rings on top.
7. Fry the ingredients together for 20 minutes on medium heat. That's all, the tripe is served in portions. The dish is very tender and has an excellent taste!

Enjoy your meal!

Giblets in a gentle sauce

Everyone knows how dairy products change the taste of meat. Many chefs use this effect in their work. For example, you can try cooking chicken giblets in cream sauce. The recipe can be simplified a little by using only hearts for work.

Stewed chicken offal is a very tasty hot second course, especially if you know how to prepare it correctly, highlighting the wonderful taste. And in this recipe I will tell you how to make it tender and piquant. Recipe contents: Chicken by-products include the following parts of the bird: paws, head, tongue, neck, kidneys, stomach, liver and heart. All these internal organs and products are less valuable than chicken carcasses, but they are distinguished by their cheapness, nutritional value and low calorie content. By-products are used to prepare all kinds of culinary products, since they combine excellent taste and beneficial health properties.

In terms of nutritional value, by-products are absolutely in no way inferior to meat, and in terms of the content of microelements and vitamins they even surpass it. This especially applies to the liver, which is rich in vitamins A, group B and C. For this reason, it is recommended for patients with the cardiovascular system, pancreas, liver, kidneys and biliary tract.

In today's recipe, I suggest stewing chicken livers and hearts. During the cooking process, the main thing is not to dry them out, not to overwhelm the taste with savory spices and not to spoil the tenderness of the dish. To do this, they are most often prepared with sour cream or cream, but I will make the products in their own juice. Overall, if you're looking to add some variety to your homemade meals, this recipe will help you do that. You will enjoy impeccable taste, incomparable tenderness and amazing aroma.

• Calorie content per 100 g - 143 kcal.
• Number of servings - 3
• Cooking time - 50 minutes

Ingredients:

• Chicken hearts – 300 g
• Chicken liver - 300 g
• Onions - 1 pc.
• Garlic - 3 cloves
• Bay leaf - 2 pcs.
• Allspice peas - 4 pcs.
• Seasoning “Khmeli-suneli” - 0.5 tsp.
• Salt - 1/3 tsp. or to taste
• Ground black pepper - 1/3 tsp. or to taste
• Refined vegetable oil - for frying