How do I cook beef tripe?!
4 tbsp. oil
Parboil at least 30 minutes. Cool. Slice in 1/2 inch strips. Saute quickly, put aside.
2 grated carrots
1 chopped onion
1/2 c. parsley
4 cloves garlic
Using same pan saute together.
Add to above:
16 oz. tomato sauce
1 can beef stock
1 c. red wine
1 tbsp. oregano
2 bay leaves, crushed
2 tsp. dried basil
Salt & pepper
4 (1") lemon peel
Grated cheese
Add tripe. Simmer covered 1 1/2 hours. Serve with spaghetti and lots of cheese.
Answers: 2 lb. tripe
4 tbsp. oil
Parboil at least 30 minutes. Cool. Slice in 1/2 inch strips. Saute quickly, put aside.
2 grated carrots
1 chopped onion
1/2 c. parsley
4 cloves garlic
Using same pan saute together.
Add to above:
16 oz. tomato sauce
1 can beef stock
1 c. red wine
1 tbsp. oregano
2 bay leaves, crushed
2 tsp. dried basil
Salt & pepper
4 (1") lemon peel
Grated cheese
Add tripe. Simmer covered 1 1/2 hours. Serve with spaghetti and lots of cheese.
boil it
I am a former chef from Canada and it is a tricky thing to cook, it needs long, slow, moist cooking, it is best suited for a crockpot or a slow cooking in a low heat oven.
More popular in Europe and Asia, it has not real flavour, more texture, it is when fully cooked like very well cooked meat, soft and a bit chewy, I like to do it in an Asian way with curry and is a slow cooker for 4-6 hours, if you do it in the oven like for the french dish called "tripe al a mode", it is layered with veg, and dosed in cider, wine and is sealed in a specialized cooking pot for 12 hours, I saw Julia Child back in the early 70's on her French Chef show make it.
There is a soup from the Carribean called "Pepperpot" were they use tripe and it is flavoured with thyme and has a slight spicey flavour to it, if you even try it go to a chinese dimsum restaurant and have it there, the portions are small so you do not have to eat it if your so inclined not to, it is an acquired taste to say the least.