How can you wash a cow's stomach clean? How to quickly clean beef tripe at home

In the section on the question of how to clean tripe at home asked by the author Oriy Kurkaev the best answer is Cleaning the tripe takes work and skill. They scald it with boiling water, keep it in cold water, peel off the black film, and wash it in seven waters. The tripe should be completely white and odorless.
Once I cleaned the “book” for four hours, I cursed everything and since then I haven’t been tempted by it, although I would have eaten a ready-made one.

Answer from Eurovision[guru]
We washed it in corn husks, just like washing... labor-intensive work...

Answer from Clearing[newbie]
Pour boiling water over the tripe from all sides, leave for 10-15 minutes and begin to clean it with a knife, scraping off all the dirt. The tripe should be white. Rinse well, add water and cook for 1.5-2 hours. Fry the onion (larger) in a frying pan, cut the tripe into strips and fry together with the tripe for another 5-10 minutes. At the end, add garlic and herbs + black pepper. For garnish, boiled potatoes with dill and garlic. Yummy!!

Answer from Love[newbie]
I rinse the offal for a long time in running water until the green water stops. I cut it into pieces convenient for processing. Then I take a 2-bucket pan, fill in more than half of the water, dissolve a pack of salt and soak for more than a day until the bristles separate (that’s what I call it). I cleaned it with a knife on all sides, removing fat and growths. I rinse it well and set it to cook in this pan. I cook it in clean water for 15 minutes, change the water with boiling water and cook it again for 15 minutes, and so on three times. Of course, the specific smell remains, but not like that. And I don’t like the unscented ones on the market.

There are very few people who don't like meat, but by-products are often simply ignored. But in fact, if you know how to clean beef tripe, you can ultimately prepare a dish that will be a real masterpiece in taste. Nowadays, a well-processed ingredient can already be found in a good butcher shop, and therefore there is no need to spend time and effort on preparing it. But if you really are a true connoisseur of offal, then it is best to buy the offal in its original form and then clean it yourself. This article will tell you how to clean beef tripe at home, while getting excellent results in a minimum of time.

Offal - what is it?

Before you start figuring out how to clean beef tripe at home, you need to understand what it is. Offal is the insides of an animal, such as the stomach, intestines, etc. The stomach is also known as tripe. Now in Russian cooking, dishes made from it are not as common as those made from other offal - such as liver and kidneys, but when properly prepared, it is much superior in taste. However, in a number of European countries this ingredient is quite widespread and is valued even higher than the highest quality meat.

It is worth noting that all recipes that use tripe as the main component are easy to use, but the dishes are very healthy. They especially need to be taken into account by athletes, as well as people who lead a very active lifestyle, since it contains many useful vitamins, minerals and protein that benefit them. In addition, tripe has low calorie content and is well absorbed by the gastrointestinal tract.

The most difficult step in preparing tripe is proper cleaning and boiling of the workpiece, which will require a lot of time. In total, this can take up to 6 hours, although its preparation does not require constant attention.

The nutritional value

The rumen is part of the cow's stomach, and therefore consists almost entirely of muscle fibers. They are the ones who make it filled with pure protein, which is so beneficial for the body. In addition, this part of the animal contains many B vitamins, as well as H and PP. Of the minerals that are found here in large quantities, we can mention potassium, iodine, zinc, phosphorus, selenium, copper and iron, which are necessary for a person to function normally.

But at the same time, as mentioned earlier, this product has very few calories - only 97 per 100 grams of product. It contains virtually no fat and no carbohydrates at all, so it will be an excellent component for anyone who adheres to proper nutrition.

But in order to prepare it correctly, you will have to look for recipes from various national cuisines. Among the most famous dishes that use tripe as a main ingredient are haggis, as well as flaki, which are common in Poland.

Scar selection

The question of how to properly clean tripe is very important, but it is equally important to know how to choose the right starting product so that the dish then turns out to be of high quality. Therefore, when purchasing, you should pay attention to the following things:

• The color of a fresh scar should be cream or light gray with a beautiful shiny surface.
• Make sure there are no shiny diamonds on the surface of the tripe. Their presence means that the piece was cut from the lower part of the stomach, which is very difficult to cook tasty.
• The smell of the tripe should resemble regular meat, so if there is a strong or unpleasant aroma, it is best to refrain from purchasing it.
• Also, the tripe should not have mucus or other signs of rotting, since even if such places are cut off, the dish will still be tasteless.

Preparing for cleaning

Once the right piece of tripe has been selected, you can begin to learn how to clean tripe. First of all, before you start processing, you must pour boiling water over it several times, as this will help rid the ingredient of various bacteria and also make the cleaning process easier.

Necessary conditions and tools

All those who are interested in how to clean tripe themselves should know that doing this at home is not recommended. It is best to carry out cleaning outside, but if this is not possible, then you must first open all the windows in the house. This is done due to the fact that the cleansing process is accompanied by a disgusting odor.

In addition, it is also important to prepare in advance all the necessary tools that will help the housewife make the scar clean. You will definitely need both hot and cold water, as well as table vinegar, coarse salt, ammonia, potassium permanganate and a deep basin in which you can easily clean the tripe.

Ways to cleanse the scar

The first step for people who want to know how to clean tripe at home is to cut the purchased piece into several pieces. This way it will be much easier to work with the ingredient. After this, you need to follow the following sequence of actions:

• After scalding the workpiece with boiling water, you need to remove the top layer of skin from the scar, and also wash it in cold water in order to get rid of all the dirt and any remaining fat.
• Now you can go directly to how to clean tripe correctly. The first step is to use the most gentle methods. To do this, you will need to prepare a saline solution consisting of a liter of water and two tablespoons of salt. It will take about 3 hours to keep the tripe in such a liquid, but you should monitor the solution itself so that it is constantly changed as it darkens.
• If after this it was not possible to achieve the desired result and the unpleasant odor persists, then you need to proceed to the next stage of processing. To do this, prepare the same saline solution again, but additionally add vinegar to it by eye. The resulting mixture should have a sour taste, but not disgusting. The tripe should again remain in it for 3 hours, but there is no need to change the mixture.
• If all these measures do not lead to results, then you should use a solution of potassium permanganate. It should be slightly pink. The tripe is immersed in it for 3 hours, and then taken out and rubbed with salt. The ingredient is soaked in salt for 3 hours.
• As a last resort, prepare a solution consisting of 1 liter of water and 5 ml of ammonia with 5 ml of vinegar. The scar should also remain in this liquid for 3 hours, after which it should be rinsed well.

Cleaning a rumen properly takes a lot of time and effort, and also requires the use of a fairly large number of chemicals. Therefore, it is very important after each stage of treatment to thoroughly rinse the rumen under cold running water to wash them off.

Boiling stage

Now that it has been clarified how to clean tripe, one more step should be followed before starting cooking, namely boiling. It is required in any case, regardless of what the chef decides to cook from the ingredient in the future. On average, the cooking process takes approximately 5 hours, although in some cases it may take longer.

By the way, it is worth noting that even if the cleaning was carried out correctly, despite this, during heat treatment the tripe may well emit an unpleasant odor, so this must be done with the windows open.

Conclusion

At first glance, it may seem that knowing how to clean tripe at home is completely unnecessary, because this ingredient is practically not used in Russia. However, it is worth expanding your gastronomic horizons and at least once trying to cook dishes from tripe. With proper preparation of the ingredient and a good recipe, you can taste a real culinary delight that will definitely not leave anyone indifferent who ate it.

Trip is not on the list of popular foods. Many people have never tried this offal and always pass it by at the market. But anyone who has tried a tripe dish at least once knows that it can be used to create a real delicacy. You shouldn't try to make a masterpiece out of a product if you don't know how to cook it. To begin with, it’s still better to ask how long lamb or beef tripe should be cooked to make it tasty. But first you need to learn how to choose it.

How to choose a quality offal

You can hear another name for this product from sellers - tripe. Essentially, this is the front wall of the stomach of a sheep or cow. Tripe is usually sold processed and ready for cooking. But you can also find unrefined offal. If you have never encountered the need to clean tripe, then it is better not to get involved in this activity. It will take a lot of time, and the procedure will seem less than pleasant and may discourage all desire to cook something delicious.

To choose truly high-quality beef tripe, you should focus on its appearance and smell:

• • The fresh product is light and has a grayish tint. The surface of a high-quality scar is shiny and covered with leathery villi. Sometimes you can find on sale the lower part of the stomach, which does not have such villi. But it should also shine and have a diamond-shaped pattern.

• A high-quality offal smells like raw, fresh meat. Extraneous, especially unpleasant, odors indicate that you have a very stale product in front of you.

• The presence of mucus or rotten parts indicates that the product is spoiled.

Advice! When choosing tripe for the first time, it is better to go to a specialized store. In the market, an inexperienced buyer may be given a low-quality product.

How to Prepare Beef Tripe for Boiling

If it turns out that you bought unpeeled tripe, preparation for subsequent cooking will take quite some time. First of all, you need to turn it inside out. A sharp knife is used to remove the mucous membrane, which is a film lining the inside of the stomach. You also need to get rid of fat, which can ruin the taste of the dish. The purified offal should be thoroughly washed in a significant amount of water, preferably running water.

The next stage is soaking. This procedure is necessary in order to eliminate the specific smell of tripe. To do this, use a weak solution of vinegar, or water with the addition of a few crystals of potassium permanganate. The scar needs to be soaked for at least three hours. Now you need to remove it from the solution and rub it well with salt. After half an hour it can be washed and set to cook.

How long should you cook beef tripe?

You can prepare many healthy and delicious dishes from beef tripe. In the traditions of different nations, it is used for first courses, served as a second course with a side dish, and made into all kinds of snacks. But first you need to cook it for more than one hour.

The tripe should be cut into convenient pieces or strips, add cold water and place the pan on the stove over high heat. The first water should be drained immediately after boiling and fresh water should be added. As soon as it boils again, turn down the fire. You need to cook all this beauty for 3.5 - 4 hours. The readiness of the product is determined using a knife. If the product is not completely ready, it will resemble rubber.

While the tripe is boiling, you need to salt it, add a bay leaf, a few peppercorns and a head of peeled onion to the water. This is usually done 30 minutes before the end of cooking.

When the tripe is cooked, it is removed from the broth. Further, if desired: you can fry with onions and tomatoes, serve boiled with plenty of crushed garlic and broth, stew with vegetables. You can use ready-made recipes as a basis, or use your imagination.

On a note! No matter how much tripe there is in the pan, there should be twice as much water, since it takes a long time to cook and the water boils away a lot.

You can also cook tripe in a slow cooker. To do this, place the prepared offal in a bowl, immediately add salt, add pepper, bay leaves and pour boiling water over it. The tripe will be cooked in a slow cooker in 4 - 5 hours. To season the finished dish, you can prepare frying onions, carrots, aromatic herbs and tomato paste.

Trip perfectly lowers blood sugar levels, so it is recommended for use by people with problems such as diabetes and gastrointestinal diseases. It is also suitable for those who want to lose a few extra pounds. The energy value of the by-product is 97 kcal per 100 grams of product. Regular consumption of tripe has been proven to improve skin condition. However, it is not recommended to cook it more than once every 7-10 days.

Inspect the scar for cleanliness. Since tripe is made from the cow's stomach, it may contain leftovers from the cow's last meal that you may not want to eat. Tripe is sold in butcher shops in several grades - "green", "cleaned", and, most commonly in North America, "bleached". Each grade of tripe requires different cleaning procedures, so it is important to know which of the following types of tripe you are working with: before you start:

• Green tripe is a layer of the stomach, unchanged from the moment it was taken out of the cow. As the name suggests, it has a greenish or grayish color. It must be thoroughly emptied and cleaned before cooking (see below).
• Cleaned tripe- tripe that has been washed and cleaned to remove stomach contents. It is lighter in color and requires less preparation on your part in terms of cleaning and rinsing.
• Bleached (or "blanched") tripe- tripe that has been cleaned, then soaked in chlorine to kill germs, giving it a very pale color. This is the cleanest type of tripe you can buy, but unfortunately you need to wash it several times to remove the strong smell and taste of chlorine.

Clean it if necessary. Depending on the condition of your scar (see above), the exact cleaning process will vary. Tripe from most butcher shops should already be cleaned, but if yours wasn't or you chose organic, untouched tripe, you can clean it in your kitchen with a few homemade ingredients:

Cut the tripe into pieces of equal thickness. Raw tripe can vary significantly in thickness along its entire length. Unfortunately, varying thicknesses in a piece of tripe can cause it to cook unevenly. Lay down a piece of tripe and go through it carefully - if you see any parts that are particularly thick, use a sharp knife to "butterfly" it, halving the thickness.

Cut the tripe into strips and lightly boil. Steaming is a process in which food first boils itself to prepare it for cooking in another dish. Use a sharp knife to divide the tripe into thin strips or squares. Collect the strips and throw them into a pan of boiling salted water (2 tablespoons / 34 grams of salt per liter of water). Cook for 15-30 minutes. When you're done, drain the water and rinse the tripe. After boiling, the tripe should be noticeably softer - it is now ready for cooking in a variety of dishes. Read about this for standard flavoring instructions.

• Be sure to wash your hands after handling raw tripe, even if you have already cleaned it thoroughly.

Offal (ruminant tripe) is a by-product. It contains B vitamins, pantothenic acid, and steel. Therefore, tripe is so suitable for healing nutrition. You can use it to make delicious cutlets, cook soups, fry, and stew. Trie is an exceptional filling for fried pies.

You will need

• tripe;
• water;
• salt.

Instructions

1. Because tripe has a very strong smell of animal entrails, before preparing dishes from it, it is necessary to remove it by special treatment. If you are using tripe freshly skinned animal, then clean it of the remaining stomach contents. Wash thoroughly under running water. Then cut the scar into small pieces for the convenience of subsequent work.

2. Scald the tripe with boiling water, after which you can easily scrape off the surface layer with a knife. Take a piece of tripe and place it on a wooden board. Hold it firmly with one hand, and with the other, with the support of a knife, scrape off the grimy layer.

3. Rinse the cleaned tripe with cold water. He should buy a white or slightly yellowish color. It is in this form that it is sold in the markets. But it’s too early to prepare dishes from it, because the special smell is still present. Therefore, it is necessary to subject the scar to secondary processing.

4. Pour water into a large bowl, add salt at the rate of 3 tablespoons per liter of water. Place tripe in brine for 3 hours. The water will darken and should be drained and the procedure repeated one or two more times. Traditionally, after such treatment, the unpleasant odor should disappear.

5. If the tripe still smells, you can further soak it in a solution of salt and vinegar. Make the concentration of the solution at your discretion. After the tripe has been in it for 2-3 hours, it should be taken out, washed and put into cooking.

6. In cases where the smell is so stubborn that even this does not help, it is necessary to apply a burning treatment. To do this, place the tripe in salted water and cook for 20 minutes after boiling. After this, drain the water, rinse the tripe with running water and return to boiling. After repeating this treatment three times, the smell completely disappears.

Dishes made from tripe do not often appear on the table. It's all about the peculiarities of preparing this offal. But despite the difficulty of initial processing, tripe is the basis of many national dishes. So, Central Asian Koreans prepare heh from it, Poles make Warsaw-style flasks. Lamb or veal tripe, cooked with oatmeal and richly seasoned with onions and peppers, is a national Scottish dish. Having learned how to process tripe and prepare dishes from it, you will diversify your table with appetizing and inexpensive dishes.

You will need

• tripe;
• a weak solution of vinegar or potassium permanganate;
• salt;
• water;
• 1 onion;
• Bay leaf;
• black peppercorns;
• 50 g butter;
• 3 cloves of garlic;
• 2-3 tablespoons of tomato paste;
• 0.5 glasses of water.

Instructions

1. Turn the tripe inside out. Thoroughly clean off the inner film (stomach mucosa). Trim off any fat from the tripe; do not use it for cooking. Rinse the cleaned tripe in plenty of running water.

2. Soak the cleaned offal in a weak solution of vinegar (2-3%) or in a clear pink solution of potassium permanganate for 2-3 hours to remove the specific odor. Rinse the tripe in water.

3. Rub the tripe with table salt and leave for 30 minutes. Rinse thoroughly. Now the tripe is ready for further cooking.

4. Place the prepared tripe in a saucepan, add water and place on high heat.

5. Once the water boils, remove the pan from the heat. Drain the water.

6. Pour cold water over the tripe. Bring it to a boil, reduce heat, skim the foam from the surface of the water.

7. Cook the tripe over low heat for 4 hours.

8. 30 minutes before the end of cooking, add a whole onion, bay leaf, and peppercorns to the pan. Salt the tripe to taste.

9. Place the boiled tripe on a plate, cool, and cut into small slices.

10. Melt 50 grams of butter in a frying pan.

11. Place the chopped tripe in a frying pan and fry, stirring, for 10-15 minutes.

12. Add 3 chopped garlic cloves to the tripe and season with ground black pepper to taste.

13. Place 2-3 tablespoons of tomato paste into the fried tripe. Pour the contents of the frying pan with 0.5 cups of hot water. Simmer the dish for another 5 minutes over low heat.

14. As a side dish for stewed tripe, prepare mashed potatoes, rice, buckwheat, pasta. Bon appetit!

Video on the topic

Note!
The tripe, boiled until tender, is soft and perfectly chewable.

Helpful advice
When frying, you can add chopped onion to the tripe. Pass the boiled tripe through a meat grinder. Lightly fry it with finely chopped onion. Mix fried tripe with boiled buckwheat. Stuff thin pancakes with this filling, roll them into an envelope, fry and serve.

Every family uses spoons every day, so they must always be in full readiness. Occasionally, spots appear on the spoons, and some metals fade. Periodically spoons need to be cleaned, even if you wash them very scrupulously every day. There are special means for this; you can purchase a suitable paste at a hardware store. But you probably have almost all the necessary substances at home.

You will need

• – borax;
• – ammonia;
• - milk serum;
• - toothpaste;
• – chalk or tooth powder;
• - salt;
• – white soap;
• – water;
• - a cloth or sponge.

Instructions

1. You probably know what yours are made of spoons. If not, try to determine - it depends on the material what substances to use. Meet more often than everyone spoons from various metals: aluminum, iron, cupronickel, silver and even gold. Not often, but cutlery made of copper and brass comes across. Some people choose wooden ones spoons. Plastic ones have taken root almost exclusively as disposable utensils; therefore, there is no point in cleaning them.

2. Prepare one of the following solutions. For aluminum spoons, dissolve 30 g of borax in 1 liter of water. Add 1-2 drops of ammonia. For copper or brass cutlery, a mixture of 0.5 liters of whey and 2 tablespoons is suitable spoons table salt. There is no need to prepare solutions for spoons made of precious metals, but prepare ammonia for silver and toothpaste for gold.

3. Make special soap for iron utensils. Dissolve 1 part by weight of ordinary white soap in 1 part by weight of water. Add 2 parts by weight of fine chalk powder (tooth powder is allowed, if available). Pour the mixture into any mold and let it harden. It turns out soap for cleaning all kinds of iron, steel or cupronickel objects.

4. Soak a cloth or sponge in the solution. Wipe dirty areas. If spoons very grimy (say, a silver spoon has become deeply darkened) - they need to be completely washed in the solution or even soaked for a while. Gold plated or silver plated spoons cleaned just like gold and silver.

5. There is another accessible method for cleaning virtually all spoons. You don't even need to purchase anything for this. You will still be boiling the potatoes. Drain the broth into a suitable container and place it there. spoons, forks and all other metal cutlery that you need to organize.

6. Rinse spoons warm running water, then rinse with cold and dry thoroughly. If you repeat this procedure regularly, your spoons They will always be as good as new and will last a very long time.

Video on the topic

Note!
Do not use abrasive pastes to clean metal surfaces. You will finally clean off the speck, but also part of the surface.

Helpful advice
Borax can be purchased at a gardening store or pharmacy. Since you only need a very small amount of it, and in gardening departments they sell it in fairly large packages, a pharmacy is preferable.

Note!
Old animal offal has a very persistent odor and is difficult to process.

Helpful advice
When boiling tripe in a saline solution, the room is filled with a stubborn unpleasant odor, therefore, it is probably best to do this on a veranda, balcony or in the courtyard of a private house.