Tripe or light beef recipe. Beef tripe - what is it and how to cook at home according to recipes with photos

Tripe, or as it is also called - a scar, is the front part of a complex cow, pig or sheep stomach, located in the peritoneum. In such animals, this department digestive system consists of several chambers. The scar is the first of them and differs from the others by noticeable villi on the surface. Sometimes, along with the tripe, a second chamber is also prepared, which is called a grid because of the peculiar folds in the form of squares on the inner surface.

Despite the low popularity in cooking among housewives, because not many people know how to cook beef offal, this offal is notable for its mass useful properties and rapid digestibility by the body, which is important, for example, when diet food. After all, in order to lower blood sugar, and also lose some weight, you only need to eat offal every 7-10 days.

The benefits and harms of the product

Many people mistakenly believe that the scar is completely devoid of beneficial properties for the human body, and besides, it is also unpleasant as a food product. But in fact, this is a completely erroneous opinion. Tripe contains 97% protein, 4.2% fat and does not contain carbohydrates at all. The calorie content of this product is only 97 kcal per 100 g. Therefore, first of all, this is dietary product food that will give the body everything it needs and will not allow you to gain excess weight.

It should be noted that the composition of the scar includes B vitamins, macro- and microelements (calcium, magnesium, sodium, potassium, phosphorus, iron and iodine), as well as substances with antioxidant properties, and this provides a beneficial effect of this offal on the skin condition. and mucous membranes, digestive and nervous systems.

The use of beef stomach does not cause any particular harm, but you should always remember that everything is good in moderation.

Scar selection and preparation

AT outlets you can find both a cleaned scar and an uncleaned one. In the second case, the preparation is much more complicated, but the result is worth the effort.

To choose a quality offal, you must first pay attention to the following criteria:

To obtain tasty and healthy dish , you need to study the information on how to cook a tripe at home. And although in our time in many stores you can find an already cleaned, packaged and frozen stomach without a film and mucous membrane in vacuum packed, if you suddenly purchased the product in its "original form", then you must subject it to the following procedures.

If you have already dealt with a similar offal and know, for example, how to clean a pork stomach at home, it will be much easier for you, because the actions in this case are practically the same.

First you need to turn the offal with the inner surface out and carefully clean it from the mucous membrane. Fat on the outside must also be completely removed, as it has a pronounced unpleasant odor and will spoil the taste of the dish during cooking. After that, the scar must be washed several times in running water. The cleaning procedure requires special care, since the quality of the cooked dish depends on this stage, so special attention must be paid to it.

Next, the cleaned and washed product is soaked for three to four hours in a three percent solution. table vinegar or a weak solution of potassium permanganate light pink. This will eliminate the peculiar odor. After soaking, rinse again well with water, and then rub the surface of the tripe thickly. coarse salt and wash the product thoroughly after half an hour. At this stage, all preparatory work is completed and you can proceed to further processing.

Pre-cooking

After cleaning and washing, the prepared offal should be poured with cold water and brought to a boil over high heat. Then you need to pour out the water, and rinse the scar again. Now it is put back into the pan, poured with cold water and boiled for five hours over low heat, periodically removing the foam. Half an hour before the end of cooking, you can add black and allspice peas - just a few pieces, 1-2 bay leaves, a large onion and salt to taste.

You can learn how to cook offal at home from the traditions different peoples. From boiled beef tripe, you can cook a lot useful and excellent in their own way palatability dishes. AT different countries There are many culinary customs for this wonderful offal. So, in Chechen cuisine, an undercooked scar is cut into large pieces, stuffed with minced meat and liver, the edges are sewn together and boiled until tender. And in Scotland it is brewed with oat flour seasoned generously with black pepper and onion. In Korea, they prepare the first dish called hye.

Tripe Recipes

There is a lot various options cooking beef offal, but there are some of the most popular and delicious recipes.

Traditional with mushrooms

Required Ingredients:

• beef or mutton tripe;
• 1-2 onions;
• 1 carrot;
• butter - 100 g;
• fresh champignons - 300 g;
• salt, pepper - to taste.

Finely chop the onion and fry in a frying pan butter to a translucent golden color. Add grated carrots, and later - sliced ​​\u200b\u200bmushrooms. While the vegetables are languishing, cut the boiled scar into small strips, add it to the pan, salt, pepper and simmer under the lid for 10 minutes. Before serving, you can sprinkle with any herbs of your choice.

Braised offal

Most easy way To cook a boiled tripe simply and quickly is to stew it in a tomato with spices. For this welded until cooked beef offal cut into pieces, fry, stirring, for 10-15 minutes in butter. Then add chopped black garlic to the pan. ground pepper and tomato paste. We fill everything hot water and simmer for another 5 minutes over low heat. The finished dish is served hot with pasta, buckwheat porridge or mashed potatoes as a side dish.

holiday roll

From the tripe, you can even cook a solemn dish for holiday table. For example, a roll that is served chilled and can serve as a great snack. For this we need:

• beef, lamb or pork tripe;
• carrot;
• garlic;
• mustard;
• salt.

We rub the stomach with salt and mustard from the inside, place the carrots grated on a coarse grater with garlic cloves inside. We wrap tightly into a roll, remembering that during cooking it will greatly decrease in volume, bend the edges and tightly tie with a thread in several places.

Pour the prepared roll with cold water, boil for 10 minutes, after which we drain the water. We do this 2-3 times. After that, cook the tripe roll for 4-5 hours until cooked. Half an hour before the end of cooking, add spices, onions and salt to taste.

Then remove from the heat and leave in the pan until completely cooled. We take it out of the broth and put the dish on a plate in the refrigerator, where we keep it for several hours. Then it remains only to remove the threads, cut the roll into portioned pieces no more than 1 cm thick and serve on a plate covered with lettuce and other herbs.

Flaki in Warsaw

Polish cuisine also has the National dish based on beef tripe. It represents rich soup with roots and cheese. The following ingredients are required for its preparation:

First, let's boil the beef bone broth and 4 liters of water. In the meantime, we cook the scar - clean, rinse and soak according to the standard scheme. After boiling for 5 minutes, drain the water and rinse again with cold water.

Once boil bone broth , it is necessary to pull out the bones from it, pour out half of the broth, and put the scar in the rest and cook over low heat for 3.5 hours. After that, add half the onions, carrots and celery to it and cook for another half hour.

While the scar is cooking, cut the remaining vegetables into strips and sauté until soft in butter.

We take out the finished stomach and cut into thin strips. In a separate saucepan, fry a spoonful of flour in a small amount of oil until golden brown, dilute with the broth cast in advance. Add vegetables, tripe, salt, season with spices and let boil for another 3 minutes. Sprinkle with grated cheese when serving.

in red sauce

Another option on how to cook beef stomach deliciously is to follow the traditions of Italian cuisine.

Ingredients for the dish:

• offal - 700 g;
• tomato sauce or fresh tomatoes in own juice- 500 g;
• sugar - 50 g;
• olive oil;
• salt;
• basil, garlic, onion;
• White bread(baguette).

Cooking order:

1. We clean the scar according to standard technology, rinse, scald and drain the water.
2. We put the offal in clean salted water and boil until soft for 1.5-2 hours. Let dry and cut into thin strips.
3. In a saucepan add tomato sauce and, stirring constantly, bring to a boil over moderate heat. Next, put the tripe, add sugar and mix well. Then reduce the heat and slowly simmer the scar under a closed lid for an hour. Thanks to this, the tripe will be saturated with the taste of tomatoes and will become even more tender.
4. Finely chop the basil, garlic clove and onion, fry for olive oil and add to saucepan.
5. To ready meal serve white bread. Sprinkle the tripe with grated parmesan before serving.

Attention, only TODAY!

In order for beef tripe dishes to please with an exceptional taste, you need to learn how to properly pre-prepare the offal for its subsequent use.

1. The initially cleaned scar is soaked in water with salt and vinegar for 8-24 hours, washed.
2. Pour offal with a portion of clean water, boil after boiling for 5 minutes, change the water. Five-minute boiling is repeated 2-4 more times, after which the water is renewed and the scar is boiled.
3. The product, boiled to softness, is cut into slices of the desired shape or size, or used as a whole for decorating rolls.

How to cook beef tripe?

After the by-product is cleaned, washed, soaked in acidified water and rid of the remnants of an unpleasant odor by repeated digestion, it must be boiled until soft, after which it will become suitable for further application in cooking. About how much to cook beef tripe, in this recipe.

Ingredients:

• beef tripe - 1 kg;
• water - 3 l;
• laurel - 2-3 pieces;
• onions, carrots and other roots;
• salt pepper.

Cooking

1. The prepared scar is filled with water.
2. Whole onion, roots, laurel, pepper are added.
3. After boiling, reduce the heat and cook the offal under the lid for at least 4 hours, periodically replenishing the water. The finished scar is easily pierced with a fork.

How to fry beef tripe?

Roasted beef tripe acquires an amazing taste. The offal must first be properly prepared and boiled until softened. Only after that you can start cutting and frying the component. The following is a recipe for a dish with onions, which can be varied by adding carrots and other vegetables.

Ingredients:

• boiled beef tripe - 500 g;
• onions - 1-2 pcs.;
• vegetable oil - 40 ml;
• salt pepper.

Cooking

1. The scar is cut into centimeter-thick slices.
2. Chop the onion into slices and fry the sliced ​​\u200b\u200bin a pan with oil.
3. Spread the prepared chopped offal, fry for another 10 minutes, stirring.
4. Fried beef tripe with onions is served with a side dish of potatoes, rice, pasta.

Beef tripe in the oven

Cooking a beef tripe in the oven with vegetables and sour cream under a “lid” of puff pastry will provide an opportunity to taste a delicacy-level dish that is exquisite in taste. This is achieved only with the correct execution of all the preparatory subtleties of the offal and the nuances of the recipe below.

Ingredients:

• boiled beef tripe - 700 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• celery - 3 stalks;
• flour - 1 tbsp. a spoon;
• sour cream - 3 tbsp. spoons;
• oil - 2 tbsp. spoons;
• garlic - 2 cloves;
• egg - 1 pc.;
• puff pastry- 250 g;
• salt pepper.

Cooking

1. The scar is prepared, boiled and cut into strips.
2. Onions are chopped, carrots and celery are fried in oil until soft.
3. The tripe is fried separately, adding flour.
4. Combine the contents of two pans, add salt, pepper, garlic and sour cream, simmer for 7 minutes.
5. Transfer the mass into molds or cocottes, cover puff pastry, making a puncture in the center to release steam.
6. Lubricate the dough with an egg and bake the dish until blush.

Beef tripe roll - recipe

Beef tripe in a roll, the recipe for which will be presented below, will take not the last place on festive feast or replace sausages on weekdays, appetizingly adding a slice of bread with a snack. As a filling, use assorted spices, garlic, adjika, sun-dried tomatoes or dried fruits.

Ingredients:

• beef tripe - 1 kg;
• garlic - 1 head;
• adjika - 50 g;
• mustard - 30 g;
• salt, pepper, laurel, onion.

Cooking

1. The scar, cleaned and washed thoroughly, is soaked for several hours in water salted and acidified with vinegar, washed.
2. Rub the surface of the offal with a mixture of mustard and adjika, adding chopped garlic, salt and pepper.
3. A roll is formed from a beef scar, tied tightly with twine, poured with water and set to boil, adding onion, laurel, salt and pepper.
4. After 4-5 hours, turn off the fire, and after cooling, remove the roll in the refrigerator for several hours.

Beef Tripe Soup - Recipe

Beef tripe soup turns out to be rich, nutritious and unusually spicy due to the addition of pickled peppers, garlic and spices. The dish acquires additional flavor notes and appetizing density by adding sour cream dressing with yolks. Hot tripe is used exclusively boiled.

Ingredients:

• boiled beef tripe - 1 kg;
• onions and carrots - 2 pcs.;
• marinated bell pepper- 2 pcs.;
• celery and parsnips (roots) - 60 g each;
• sour cream - 250 g;
• yolks - 4 pcs.;
• egg - 1 pc.;
• salt, pepper, oil, vinegar.

Cooking

1. The boiled scar is cut into strips and placed in boiling water.
2. Sauteed roots with onions are also laid there, boiled for 20 minutes.
3. Mix the yolks with sour cream and a portion of the broth, add to the soup in a thin stream, stirring.
4. Chopped peppers and garlic, pepper and vinegar mashed with salt are immediately added to the beef tripe soup, heated for a minute.

Khash from beef legs and tripe

You can cook a delicious beef tripe for the first time according to another recipe from Caucasian cuisine. Here, the offal is combined with beef legs, which will give the hot extra fat and nutritional value. The dish is prepared without adding salt, but served with a dressing of garlic crushed with salt, herbs and complemented with radish salad, pita bread.

Ingredients:

• beef tripe - 0.5 kg;
• beef legs - 1 kg;
• parsley, basil and cilantro - 150 g each;
• garlic - 2-3 heads;
• laurel, peppercorns;
• salt.

Cooking

1. Soak the scar and legs during the day, changing the water.
2. The scar is boiled three times in a new portion of water for 5 minutes.
3. Legs are poured with clean water and boiled for 3 hours.
4. Add a scar, cook hash for another 4 hours.
5. Laurel, pepper are added, the soup is simmered for another hour.
6. Separate the meat from the bones, return to the pan.
7. Khash is served exclusively hot.

Heh from beef tripe

Beef tripe, the recipe for which will be presented below using Korean technology, will amuse the taste buds of fans of dishes with a pronounced spiciness. The onion in this case is fried in oil, after which it is mixed hot with the rest of the spices, which reveal their taste as much as possible.

Ingredients:

• beef tripe - 1 kg;
• carrots - 0.5 kg;
• onions - 2 pcs.;
• garlic - 0.5 heads;
• oil - 100 ml;
• vinegar - 200 ml;
• coriander and chili - 1 teaspoon each;
• laurel, peppercorns, herbs, salt.

Cooking

1. The boiled scar is chopped into strips, poured with vinegar for an hour.
2. Add grated carrots, garlic, salt.
3. Fry onions, add spices, mix and spread in a common container.
4. Korean-style beef tripe is mixed and left in the cold for 12 hours.

Chinese beef tripe salad - recipe

An appetizing beef tripe salad will allow you to take a fresh look at the characteristics of the by-product and enjoy the magnificent spicy taste of the resulting snack. Ginger root, a 5 cm long slice of cassia, star anise stars, and a whole onion are added to the broth during cooking along with a traditional set of spices.

Ingredients:

• beef tripe - 500 g;
• peanuts - 1 handful;
• cilantro - 2 bunches;
• garlic - 1 head;
• chili oil, sesame and rice wine - 2 tbsp. spoons;
• soy sauce - 4 teaspoons;
• rice vinegar and sugar - 1 teaspoon each;
• salt.

Cooking

1. Boil the scar, cut into strips.
2. Add nuts, cilantro and garlic dressing with oil, wine, soy sauce, vinegar and sugar.
3. Stir salad and serve.

How to cook beef tripe in a slow cooker?

It’s elementary to prepare a beef tripe in a slow cooker, and if the device has a pressure cooker function, it’s also much faster. After the product becomes soft, it is removed from the broth, cut into slices of the desired shape and size, additionally fried and stewed with the addition of tomato sauce.

Ingredients:

• beef tripe - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato paste and oil - 60 g each;
• salt, pepper, laurel, water.

Cooking

1. The scar prepared and soaked during the day is placed in a bowl, salt, pepper, laurel, onion are added, cooked on the “Extinguishing” for 5 hours.
2. The offal is cut, placed in a washed bowl with butter and vegetables, fried in Bakery for 15 minutes.
3. Add pasta, a little water, pepper, salt, laurel and turn on "Stew".
4. After 30 minutes, the stewed beef tripe will be ready.

There are many dishes from inconspicuous parts of a beef carcass. So, hooves are used for excellent jelly, roast 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 not easy to find, is popular in the cuisines of various countries.

Beef stomach dishes are extremely rare 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 whole trick is to soak the offal in advance in a light vinegar solution: literally half an hour will be enough for this.

Today, finding such offal on store shelves is not an easy task. But if you happen to be lucky enough to get pieces or a whole beef stomach, do not miss the opportunity to indulge in a delicacy just because you do not know how to cook a beef tripe properly. In fact, there is nothing complicated in this process:

• First, thoroughly wash the tripe, cut off excess fat deposits and rub with salt. It will help get rid of excess dirt, sand and slag.
• After soaking in the vinegar solution, the scar must be cut in half and the inside of the stomach, which is unfit for food, removed.
• Now the finished pieces need to be boiled for several hours, while 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? Then try to cook a tripe and see for yourself.

There are many recipes on how to cook beef tripe deliciously. And this one is one of the best. Oven-baked entrails of a young calf with vegetables and homemade sour cream will become your signature dish.

Compound:

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

Cooking:

1. First of all, it is necessary 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, we soak the scar in a weak vinegar solution for 2-3 hours. Then we wash and rub into the surface of the tripe large table salt. Let it soak for another 30 minutes.
   
3. After that, we cut the offal into pieces, put it in a saucepan and fill three-quarters with tap water.
4. We put the dishes on a strong fire and wait for it to boil, after which we drain the liquid and fill the pan with new water.
   
5. Cook the scar for about 3 hours, or until it is soft enough to be easily threaded with a knife. Half an hour before the end of cooking, add the celery stalk, peppercorns and salt to the pan.
6. While the tripe is cooking, you can prepare the vegetables. To do this, we clean the onions and carrots, add the washed celery stalks to them and chop all the vegetables into small straws.
   
7. Fry the vegetables in a well-heated 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, like vegetables, cut it into strips.
   
9. In another pan, fry the offal, mixing it with sifted flour.
   
10. Add vegetables to the scar, additionally salt and pepper, spread finely chopped garlic and sour cream. Cover the pan with a lid and simmer for about 7 minutes.
    
11. We spread the products in prepared molds, while additionally lubricating the dishes with oil is not necessary.
    
12. Now, on a work surface, lightly roll out the finished puff pastry and cut out a small circle from it along the diameter of the mold.
    
13. We cover the molds with dough and cut a small hole in the middle, grease with yolk on top. We remove 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.

In Poland, Hungary, Slovakia and Kazakhstan, every housewife knows how to cook beef tripe. They make from it homemade pate, the tripe is boiled, steamed and stewed. But traditional dish flasks are considered - pasta home production with sauce from fresh vegetables and kefir.

Compound:

• 300 g of boiled scar;
• 100 g pasta;
• 1 onion;
• 1 carrot;
• bunch of parsley;
• 2 tomatoes;
• 1 st. broth;
• spices and spices;
• 1 st. kefir.

Cooking:

What kind of offal is this, such as beef tripe for a dog to cook, what is the use of it, are there possible negative consequences and how to avoid them? How to give and cook, at what age is introduced into the diet, raw or peeled and much more in this article.

What is a scar, what are the benefits and harms of feeding a dog?

Ruminants have a multi-chambered stomach. This is how plant fiber is digested efficiently. The scar is the largest chamber. Has a green look closer to khaki. The smell is specific, reminiscent of fresh hay poured with boiling water with a slight smell of fermentation. It consists of 3 layers: outer (less useful), inner of round and transverse muscle fibers (useful) and inner, consisting of glands and papillae (usefulness is high in small quantities).

Also in the scar is the microflora (infusoria shoe), which contributes to the digestion of the dog. The benefits of a tripe for dogs are obvious. When the dog eats it, it seems especially concentrated and filled with some special energy. The deep instincts of a dexterous predator wake up. Even the look is changing. In nature, wolves primarily eat the tripe.

It is important to know that with the constant feeding of a raw scar in large volumes, the consequences will be sad. In its raw form, it is a rather heavy food, it is difficult to digest. The scar flora will develop to a critical level in the dog's body and gastrointestinal upset will occur. It will suppress the intestinal microflora of the pet. An excess of enzymes will upset the balance and allergies will begin, the pancreas and liver will fail.

As the basis of the diet, it is worth choosing a peeled boiled scar. Cooking will soften the meat. Raw used as a prophylactic. It strengthens and stimulates the gastrointestinal tract, increases the body's resistance due to immunity, and has a beneficial effect on coat.

Lamb stomach

Contains zinc, phosphorus, calcium, Omega 3 and Omega 6 amino acids. Its meat is healthy and nutritious. In its raw form, it is used sparingly and as a prophylactic delicacy. Purified can be used for nutrition. It is not very common and less nutritious than cow's. It doesn't have much meat.

beef tripe

Beef stomach for dogs is the best option. An excellent delicacy. It contains the same useful material, as mutton, but its nutritional value is high. This tripe is quite meaty. The thickness of the muscle layer reaches up to 3-4 cm (round muscles). It is easy to find on sale, there are peeled in the network of many supermarkets. Raw is worth looking for in the market or directly at the slaughterhouse.

It is important to remember and follow the precautions as described above.

How often can you feed a dog with tripe, is it possible every day?

How to give tripe raw to a dog? Delicacy and general tonic - no more than 2-3 times a week and in small portions. Do not give in if the dog will beg for more than the norm. With constant and excessive consumption this product there will be problems of the gastrointestinal tract, pancreas, liver and the whole organism as a whole.

To suppress the flora of the scar in order to avoid risks, it is poured over with boiling water before giving.

Important! When first feeding a scar, start with minimal portions to identify a possible allergic reaction.

If you prepare a dog's daily diet based on a scar, then we choose a purified product. It is less useful, but is a highly effective competitor to meat. This is a dietary product. It boils well, its digestibility increases significantly.

Is the scar useful for feeding a puppy, at what age should it be introduced?

A puppy that consumes raw tripe is energetic, healthy-looking, and has a markedly strong digestive tract and immune system.

It is worth introducing it into the puppy's food from six months. Earlier, it can become too heavy food with aggressive flora and enzymes. Cottages should be carried out with minimal doses to avoid allergies. Before this, it is imperative to pour boiling water over the product.

The peeled scar can also be used for the first complementary foods. Cook for at least 3 hours until soft and finely chop. Be sure to alternate with other products - meat, udder, etc.

By-products can be divided conditionally into 3 categories:

1. Esophagus, beef lips and cheeks, tripe meat, which correlate with muscle meat as 1 to 1. If the dog weighs 30 kg, then daily ration will be - 900 g (3% of body weight). The share of meat is 60%, offal is also 60% of 900 g - 540 g, then vegetables and additives and 30% cereals. Here's how to prepare tripe for a dog in a balanced daily diet.
2. Larynx, hyoid, trimmings of the heart go like 1 to 1.25. Get 675 g per day.
3. Lungs, udder are related as 1 to 1.5 - we take in the amount of 810 g.

So the pet will get everything it needs from food and will be full.

Is it possible to give a dog a raw stomach or should it be boiled?

You can give both raw and boiled. Raw, as a delicacy and prophylactic, peeled and boiled can be used as the basis of the diet.

If you cook and constantly feed a raw stomach, then the threat of an allergic reaction and gastrointestinal upset remains relevant. The fact is that all the products of boiled enzymes and protozoa remain in the inner layer of the scar. It must be cleaned and only meat left.

How to cook a tripe - recipes

Important! It is forbidden to add spices, seasonings, spices, garlic, flavors to suppress odor!

What to do with an uncleaned stomach?

After washing from the remnants of fiber and gastric juice, cut into portions and, if desired, pour boiling water over to suppress microflora and enzyme activity. We give in this form in small quantities, we control a possible allergic reaction. This is a variant of cooking the stomach raw. The question arises: beef tripe for dogs - how to cook?

If you want to cook it and serve it with porridge and vegetables, then after washing it, cut it into medium pieces. How much to cook beef tripe for dogs? Cook for a long time, 3-4 hours constantly stirring and removing the foam. After cooling, finely chopped, give to the dog. Mix with the rest of the diet. It is also not recommended to give such porridge on an ongoing basis.

For the basis of a constant diet, the boiled stomach should be cleaned of the inner layer and leave one meat. This is a labor intensive process. After mixing with all the ingredients of the diet, after finely chopping.

How to prepare a peeled tripe?

After defrosting and washing, bring the product to a boil. We remove the foam and cook for 1-3 hours, depending on the degree of softness at the exit. It is recommended to boil in water, and cook it in a pre-prepared broth. Cool the finished product, finely chop and mix with the rest of the diet. It is possible to feed simply tripe meat as a delicacy, but this is less effective.

How to dry the stomach for making dried treats?

This is a very labor intensive process. It is necessary to prepare a raw scar by washing it and cleaning it from the rest of the fiber and gastric juice. Cut into even fairly large pieces. Such that it was convenient to hang them when drying in the sun. Direct sunlight is not recommended. Salting is prohibited. It dries for a long time, at first it becomes dried. Only then is it ready. Too dry stomach is suitable only as a ground preparation for adding to food. He must be like good ram. So the dog will benefit. It is important to protect flies from access to the cooked product in a convenient way by making a box from old windows. Ventilation windows are required. You can make bags from mosquito nets - this method is cheaper.

Is there any benefit in feeding Canned Tripe Beef?

If canned food is expensive, of a good manufacturer and original, then we can talk about some positive aspects of this product. But you need to understand that you should not expect the same benefits from them as from a raw scar in the right amount. They are just more balanced. The composition may include both raw tripe, tripe meat, and its powder. It all depends on the manufacturer.

When choosing budget canned food, their benefits will be very doubtful.

My dog ​​is allergic to offal - what to do?

It is important to stop feeding your pet offal. Assign a therapeutic diet. Allergies can most often cause a raw stomach, liver, pancreas. Veterinarians recommend pancreatin tablets. You can isolate the allergen if necessary. This will be done in a specialized institution. But you yourself can notice after which product such a reaction has gone, and stop giving it.

An allergy can begin due to a poor-quality by-product of this particular batch (an overabundance of antibiotics, poor-quality feed with hormones, and other harmful substances). But it's better not to risk it and take a test.

conclusions

The tripe is very useful raw, but care must be taken. Can be doused with boiling water to suppress flora and enzymes. Boiled tripe meat is very nutritious. Suitable beef, mutton and tripe of other animals. It is a source of zinc, phosphorus, magnesium, Omega 3 and Omega 6 amino acids. It takes a long time to cook a scar. There is a risk of allergies. It is forbidden to use spices, spices and flavor enhancers to soften the smell. Rumen meat at proper cooking- a useful dietary product.

Under no circumstances, someone does not like their peculiar specific taste, but someone simply disdains. It's a pity that these ingredients are in no way inferior to the usual meat in terms of nutritional properties, and the individual taste inherent in each type of offal brings variety to our menu.

What is a scar

Let's cook something very interesting today simple dish, beef tripe roll.

The scar is one of the four sections of the cow's stomach.

When prepared correctly, it makes excellent snacks. These rolls are a great substitute for sausage in your daily diet, and they also look great on a festive table.

Recipe with photo

Cleaning

The unpeeled scar has a dark gray, almost black color, so before cooking it must be thoroughly cleaned to a beige, milky color. This process is quite complicated and lengthy, it’s definitely not for beginners to cope. So there is no need to waste time, we go to the store or to the market and get an already cleaned, almost white scar.

cutting

At home, we rinse the acquired scar again with water and let it drain, and then lay it out on a table or on.

It is necessary to remove excess fat, cut the folds and cut out all uncleaned areas, if any.

Such truth rarely happens, but everything must be foreseen. Next, we cut the scar into strips about 10-15 cm wide, and as long as you want or as much as the purchased piece allows. Usually it is about 25 cm.

How to cook

Spices

Now each piece must be salted, for those who like it spicier, you can sprinkle more pepper and put the pieces. I don’t use any other spices for this dish, but if you want, add your favorites. Next, we roll each piece of tape tightly into a roll and.

How much to cook

We put the prepared rolls in a saucepan and fill with water two fingers above the food. There we put the trimmings of the scar, from which it was not possible to twist the roll. We put on fire and wait for it to boil, after which we remove the foam. After removing the foam, add the whole broth and they will add finished product your taste.

And put a few leaves, a few peas of allspice and black pepper and be sure to salt. Reduce the heat and simmer for three hours, and if the rolls are thick enough, then at least four hours.

After the rolls are cooked, take them out with a slotted spoon on a dish and leave to cool. In no case do not drain the broth, it will make a very tasty Greek soup Magiritsa. When the rolls have cooled, remove the threads and cut it. That's all, our dish is completely ready! Agree, it was quite easy. Serve as an appetizer or just for sandwiches. In the second case, they are perfect for everyday snacking. Enjoy your meal!

Ingredients

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