What can be prepared from canned tripe. Tripe is the basis of delicious dishes

Beneficial features

The energy value of beef tripe is 97 kcal per 100 grams of product. Offal contains zinc, therefore it reduces the risk of cancer, prevents the occurrence of neural tube defects in the fetus in pregnant women, strengthens the immune system and normalizes blood clotting. The by-product improves the condition of the skin and thyroid gland, reduces homocysteine ​​levels, slows down the aging process, and has a beneficial effect on the digestive system, vision, and sense of smell. The product is rich in proteins that maintain muscle tone and participate in their structure, helping to lose excess weight. Biologically significant macroelements and microelements of beef tripe

What it is. Benefits and harms of the product

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.

How to choose a quality offal?

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.

How to cook

Some culinary tricks and general cooking rules apply to almost all recipes for dishes with beef tripe. The offal is removed from the unpleasant odor, placed in cold water or boiling water and boiled for 5 hours. Salt, carrots, celery, pepper, spices and aromatic herbs are added to the broth. The water will boil away and should be added as needed.

A persistent specific smell is perhaps the main reason why many people refuse dishes with tripe. The easiest and most effective way to get rid of it is to pour clean water over the offal, bring to a boil, boil for 10 minutes, drain the liquid and repeat the procedure 5-8 more times. The intensity of the smell directly depends on the age of the animal; the older the cow, the more pungent it will be.

• The tripe is placed in a mixture of vinegar, water and salt for 3 hours. Rinse and repeat if necessary.
• The offal is soaked in a weak solution of potassium permanganate (the water should be light pink) for 3 hours. Remove from the container, rub the tripe with rock salt and leave for an hour. Rinse under running water.
• Beef tripe is left in a saline solution (at the rate of 45 grams of salt for every liter of water) until the liquid darkens. After about 3-4 hours, the offal is washed, immersed again in salt water and the procedure is repeated until the smell disappears.
• A teaspoon of vinegar and ammonia are diluted in a liter of water. Immerse beef tripe in the solution. After 3 hours, the scar is thoroughly washed.
• The byproduct is treated with soda and slaked lime and left for half an hour. Wash until clean water, boil with spices.

Spices

Now each piece needs to be salted, sprinkled with ground black pepper, for those who like it spicy, you can sprinkle more pepper and add pieces of garlic. I don't use any other spices for this dish, but if you want, add your favorites. Next, we tightly roll each piece of tape into a roll and tie it very tightly with strong thread.

How long to cook

Place the prepared rolls in a pan and fill with water two fingers above the food. There we will also put the trimmings of the tripe, from which we were unable to roll the roll. We put it on the fire and wait until it boils, after which we remove the foam. After removing the foam, add a whole peeled onion and half a peeled carrot to the broth; they will add their own taste to the finished product.

We’ll also add a few bay leaves, a few peas of allspice and black pepper, and be sure to add salt. Let's reduce the heat and cook over low heat for three hours, and if the rolls are thick enough, then for at least four hours.

After the rolls are cooked, remove them to a plate with a slotted spoon and leave to cool. Do not drain the broth under any circumstances; it will make a very tasty Greek Magiritsa soup. When the rolls have cooled, remove the threads and slice it. That's all, our dish is completely ready! Agree, it was not difficult at all.

Ingredients

• 1.5-2.0 kg – cleaned beef tripe;
• Salt, ground black pepper - to taste;
• 4-5 pcs – garlic cloves;
• 5-6 pcs – bay leaf;
• 5-6 pcs – sweet peas;
• 7-8 pcs – black peppercorns;
• 1 piece – onion;
• 1 piece – small carrots or 0.5 large ones.

Tripe roll recipe

The scar is inspected and fat deposits are cut off with a knife. Uncleaned areas are cleaned, and if that doesn’t work, they are cut out.

1. Cut the tripe into rectangles on a cutting board, each side 10-20 cm.
2. Lay out each piece on the table.
3. The surface is rubbed with chopped garlic, and slices cut into pieces are also placed.
4. Sprinkle with seasoning: grind cumin and pepper in a hand mill, and also use a ready-made mixture of spices for meat dishes.
5. The ribbons are rolled tightly and wrapped with thread.
6. Place the rolls in a large saucepan, add water so that the liquid level is 2 cm higher than the food, and place on the fire.
7. After boiling, remove the resulting foam with a slotted spoon.
8. To give the roll a pleasant aroma, add whole peeled onions and carrots to the water.
9. Cook for 5-6 hours until the giblets are completely softened.
10. Half an hour before the end of cooking, add 7 bay leaves and several peas of black allspice.
11. Salt the broth at the end of cooking.
12. As soon as the tripe becomes soft, the rolls are removed from the water and cooled.

After removing the threads, cut the dish and serve it on the table, garnished with herbs. Horseradish and mustard are served as an accompaniment to the tripe roll.

The broth is used to prepare cabbage soup or borscht, as well as a Greek dish - magiritsa soup.

Photo of beef tripe for a dog

Dog lovers who care about the health of their four-legged pets and the quality of their nutrition should be aware of the properties of beef tripe. By-product is a useful food supplement, not an alternative to feed. Offal satisfies hunger and normalizes intestinal microflora. It is given raw to adults and puppies over 6 months of age no more than 2-4 times a week.

How to give beef tripe to dogs is a major question for pet owners, to which there is no clear answer.

The offal is pre-washed and frozen in the freezer for several hours. This helps kill at least some of the parasites that may have been in it.

In addition, a dog that eats raw meat must constantly take deworming medication to reduce the risk of infection.

Many pet owners believe that even this treatment does not kill all parasites and microbes in the rumen and prefer to give their pet the delicacy in boiled form.

With proper cooking, the amount of useful micro and macroelements of course decreases, but the risk of becoming infected with helminths in the animal is reduced to zero.

The stomach should not replace your pet with proper feeding. Beef tripe should be used as a treat for dogs. It should be given several times a week in small portions.

The daily norm is 100 g. rumen per 10 kg of pet's weight. Small puppies under 4 months should generally avoid this delicacy. For older individuals, it is better to pass the tripe through a meat grinder, so it will be better absorbed.

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