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"Chinese Beef Tripe is very tasty as a stir fry. Cook it with ginger, garlic and green onions. Try it for dim sum or as a main course for dinner. "
Prep: 30min
Total: 30min
Yield: 1
Servings: 1 1 Serving (761g)
Nutrition Facts : calories 1128 calories, Fat 68.1462409694819 g, Carbohydrate 27.8604906885761 g, Cholesterol 294.8350405 mg, Fiber 7.48016641903398 g, Protein 99.793117172258 g, Saturated Fat 18.1514337516592 g, servingSize 1 1 Serving (761g), Sodium 1106.51456576382 mg, Sugar 20.3803242695421 g, Trans Fat 5.2182525826659 g
Ingredients:
- 1 lb Beef tripe
- 2 tbsp Ginger sliced
- 3 cloves Garlic sliced
- 1/2 Red pepper
- 2 cups Scallion
- 2 tbsp Cooking oil
- 1 tsp Salt
- 1/2 tsp Sugar
- 1/2 tbsp Dark soy sauce
- 1/4 tsp Sesame oil
- 1 tbsp Corn starch in 1/4 cup water
Instruction:
- "1. Wash beef tripe in cold water.
2. In a pot with 6 cups boiling water, put tripe in. Boil trip for 45 minutes to 2 hours.
3. Remove tripe and rinse with cold water. Cut tripe into bite size pieces.
4. Preheat frying pan with 2 tablespoons cooking oil.
5. Add ginger and garlic and stir fry for 1 minute.
6. Put beef tripe into pan. Add salt, sugar, dark soy sauce and sesame oil. Stir fry to make sure ingredients are mixed well together.
7. Add red peppers and stir fry for 1 minute.
8. Add green onion and mix in cornstarch solution to thicken sauce. Enjoy!"
wikiHow article about How to Cook Beef Tripe.
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Ingredients:
- Beef tripe
- Rock salt
- Water
- Hydrogen peroxide
- Herbs and spices, such as parsley, cloves, peppercorns, or bay leaves
- Vegetables, such as onions, celery, cilantro, or carrots
Instruction:
- Inspect the tripe for cleanliness. Because tripe is made from the stomach of the cow, it can contain remnants of the cow’s last meal, which you do not want to eat. Tripe is sold at butchers’ shops in multiple varieties – “green,” “cleaned,” and, most commonly in North America, “bleached.” Each variety of tripe requires different cleaning procedures, so it’s important to know which of the following types of tripe you are working with before you start:
Green tripe is the stomach lining basically unchanged from the way it came out of the cow. As its name implies, it has a greenish or grayish color. It needs to be thoroughly emptied and cleaned before cooking (see below).
Cleaned tripe is tripe that has been rinsed and cleaned to remove the stomach contents. It’s lighter in color and requires less preparation on your part in terms of cleaning and rinsing.
Bleached (or “Blanched”) tripe is tripe that has been cleaned, then soaked in chlorine to kill germs, giving it a very pale color. It’s the cleanest type of tripe you can buy, but, unfortunately, it must be rinsed several times to remove the strong chlorine odor and taste. - Clean if necessary. Depending on the condition of your tripe (see above), the precise cleaning process of your tripe will vary. Tripe from most butcher’s shops should already be cleaned, but if yours isn’t or you’ve opted for organic, untouched tripe, you can clean the tripe in your kitchen with a few household ingredients:
Rub the tripe with rock salt, loosening any small undigested bits (or “grit”). Rinse thoroughly with cold water. If necessary, use a clean toothbrush for hard-to-reach places. By doing this, you empty the stomach lining of any remnant pieces of partially-digested food. Repeat until you see no more grit.
Soak the tripe for one hour in a dilute solution made by mixing a tablespoon or two of hydrogen peroxide with enough water to cover the tripe (turning and squeezing the tripe occasionally). Hydrogen peroxide is a disinfectant and a bleaching agent.
Discard the hydrogen peroxide solution and rinse the tripe thoroughly several times with water (squeezing as you do so). Trim edges that still appear unclean. The resulting tripe should be free from any obnoxious odor.
After soaking, scrape the interior of the tripe with a knife to remove the inner membrane. Stomach lining is a complex tissue – parts of it are good to eat, but other parts aren’t. The interior membrane should be removed if it hasn’t. - Cut the tripe into a uniform thickness. Raw tripe can vary significantly in thickness across its length. Unfortunately, varying thickness in a piece of tripe can cause it to cook unevenly. Lay your piece of tripe flat and carefully look it over – if you see any sections that are particularly thick, use a sharp knife to make a “butterfly” cut, halving the thickness.
- Cut tripe into strips and parboil. Parboiling is process where a food is first boiled by itself to prepare it for cooking in another dish. Use a sharp knife to divide the tripe into thin strips or squares. Gather the strips and toss them into a pot of boiling salted water (2 Tbsp / 34g of salt per litre of water). Boil for 15-30 minutes. When you’re done, discard the water and rinse the tripe. After boiling, tripe should be noticeably softer – it’s now ready to cook in a variety of dishes. Read on for standard instructions on flavoring.
Be sure to wash your hands after handling raw tripe, even if you’ve already cleaned it meticulously.
Learn how to easily and effectively clean beef honeycomb tripe with these step-by-step photos tutorials.
Prep: 15min
Total: 30min
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Ingredients:
- Honeycomb tripe
- Salt
- Distilled White vinegar
Instruction:
- Rub the tripe with rock salt at the front
- and the back of the tripe too
- Use a sharp knife to scrape the tripe all over (front and back) to get rid of any impurities. You may need a little brush (like a toothbrush) to brush through the honeycomb tripe (especially if you have the yellow tripe)
- Rinse generously with white vinegar
- Bring a large pot of water to a boil. Add about 1 tsp of salt. Add the tripe and boil it for 15 minutes. Discard the water after that
- The honeycomb tripe is now ready to be used in any recipe that calls for it
- Cut the tripe into desired shape or size if you like. They can be kept frozen in the freezer for up to 3 months
Tripe with Potatoes and Tomato Sauce… Trippa con Patate!
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Yield: 4 Person(s)
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Ingredients:
- tripe
- extra virgin olive oil
- large onion, cut into a 1/4 inch dice
- crushed tomatoes
- medium potatoes, cut in 1 inch pieces
- fresh parsley
- salt & pepper
- grated Pecorino cheese
Wash the tripe and cut it into strips of about 2 nches long and 1/2 inch wide.
Put the tripe in a pot with water and bring it to a boil… let it boil for about 30 mins.
In a large saute` pan, add 4 tablespoons of extra virgin olive oil and the onion sliced very thin.
Let the onion saute until it become translucent.
Add the tomatoes to the onions.
Add the potatoes and the tripe as well. Add the parsley and salt & pepper as desired.
Add hot water until all content is covered.
Cover the pan and let everything cook at medium flame.
Occasionally check the fluids level… if necessary add some more hot water.
After about 30 mins. start tasting the potatoes… when they are soft, you are done.
Serve with a generous coating of grated Pecorino cheese.
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