How to clean beef tripe at home quickly

The beef carcass for the cook is meat tenderloin, brisket, back, drumstick, etc. And the liver, kidneys, stomach, heart belong to the category of offal. With experience and from entrails, you can create a culinary masterpiece, which many housewives are unaware of.

Beef tripe or tripe surpasses the liver and meat tenderloin in taste and energy value. What is the injustice regarding the use of these ingredients for the preparation of delicious and nutritious dishes?

The reason for this is the inability to handle the product correctly. I will tell you how to quickly and efficiently clean a beef scar at home. And appreciating the taste of this delicacy, you will prefer it to selected meat.

What is tripe

Tripe is called part of the anterior wall of the first pancreas of the animal. In some countries, this offal is a delicacy. The meat can be obtained in large quantities, and the entrails in the animal are much smaller.

Dishes from tripe are appreciated among people who are actively involved in sports. The by-product contains protein, with a low calorie content, and a vitamin-mineral complex, necessary for the body. For those accustomed to lead a dynamic lifestyle, entrails become a godsend to supplement the usual diet.

Butcher shops offer the buyer beef tripe in processed form, that is, aged at high temperatures. You don’t have to waste time cleaning the house, you can immediately start cooking. But real lovers of beef are interested only in the original version of the scar in order to independently carry out all the preparatory measures before creating a satisfying and healthy dish.

What to look for when buying

To purchase a quality beef scar at an affordable price, you need to visit a butcher's shop. Buying at the store eliminates the need to clean the product at home, and when buying on the market, you need to inspect the product. It is important that the tripe meets all quality criteria.

Color	Smell	Structure	The presence of various entities
A fresh product should be dominated by a characteristic light gray shade.	The smell of a quality scar should not differ from the smell of fresh meat. Any extraneous, and unpleasant shade says that the tripe is "stale". It is not worth buying.	By structure, the surface should be shiny and covered with a small leathery pile. Some specimens do not have this type of cover, but it is worth considering for purchase. The main thing is that the scar glistened and had a diamond-shaped pattern.	The presence of any formation on the surface of the scar, mucous or putrefactive areas, indicates corruption.

IMPORTANT! buying entrails, it is better to give preference to a young animal. A heavy smell will come from beef with age. Of course, you can eat it. But before cooking, the by-product will have to be further processed in order to increase the palatability.

This event is carried out by soaking in a milk composition or in water with the addition of food acid. But even after this procedure, it is not always possible to achieve the desired effect.

The taste and aroma of the finished entrails will depend on its quality. Even considering all the rules for cleaning this part of the carcass and its long cooking, one should not rely too much on receiving a culinary masterpiece.

TIP! Inexperienced people when choosing should go to a specialized butcher's shop. It is easy to make a mistake in the market for an ignorant person.

To the rumen - boiled, fried or stewed, we apply a number of requirements:

Offal from the market must be pre-processed.
To make the dish delicious, you have to cook for more than 5 hours.
It is important to follow the procedure in the cooking process.

The preparatory stage of cleaning and processing also takes a lot of time, but the hours and effort spent on this will definitely pay off, as the result will be a tasty and healthy delicacy of home cooking.

Preparatory phase and step-by-step cleaning plan

Cleaning beef tripe is a laborious process, so the hostess must prepare for it. First, make sure you have the necessary ingredients:

Beef tripe.
Cold water and boiling water.
Large pots or basins.
Table vinegar and baking soda.
Potassium permanganate.
Coarse salt.
Slaked lime.
Ammonia.

I RECOMMEND! Clean in a well-ventilated room or even in open air, as the process is inevitably accompanied by not the most pleasant "aroma".

Having prepared everything you need, you can start cleaning, acting according to the following plan.

We clean the entrails from the contents of the stomach, rinsing under a stream of running water. Cut into parts to make processing convenient.
Pour the pieces with hot water. This will facilitate skin removal. We scrap off the remains of dirt with a sharp knife.
We remove fatty layers - they are unsuitable for food.
Upon completion of the first stage, rinse again with cold water. We prepare a solution of water and salt in the proportions of 1 liter per 45 g.
We lower the scar in saline solution for soaking for 3 hours. The procedure is repeated 3-4 times, changing the turbid water and washing the tripe in cold water. If the solution tastes unpleasant, you can add a little table vinegar.
The prepared scar can be boiled in salted water.
20 minutes after cooking, drain the water, rinse offal and put in boiled salted water for 20 minutes.
Processing is repeated three times until the unpleasant odor is completely eliminated.
We prepare a solution with the addition of potassium permanganate of a slightly pink hue. We immerse the product in it for 3 hours.
We rinse after a solution of potassium permanganate, rolling in coarse-grained salt. Let it brew for half an hour.
While the entrails are soaked with salt, we prepare an acetic ammonia solution. In 1 liter of water, add 5 ml of ammonia and vinegar. Soak the salted tripe in this solution for 3 hours, and then rinse in cold water.
In conclusion, cook for 3 hours.

That's all! The delicacy is ready to eat!

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About the beneficial properties of entrails

Almost the entire scar consists of muscle fiber, so it is rich in high-quality protein. It also contains:

Vitamins B₁, AT₂, AT₁₂ and PP;
Minerals: iodine, zinc, copper, selenium, calcium, iron, magnesium, sulfur, potassium, phosphorus.

Low energy value allows us to consider the product as dietary. In 100 g servings of finished tripe 97 kcal.

It is worthwhile to include in the diet the use of scar to people who try to adhere to the rules of a healthy diet. It does not contain carbohydrates, and a small amount of fat. The only contraindication to use is individual intolerance.

Processing and cleaning of beef tripe is not an easy task. It is important to be patient, but no special culinary skills are required. Spend a few hours to enjoy the delicacy and treat family members or friends.