Beef offal dishes. Beef offal: what is it and what dishes can you prepare? Homemade recipes

Many housewives are in no hurry to cook beef tripe, mistakenly assuming that they will have to tinker with it for quite a lot of time, and not even realizing how useful it is. Trip consists almost entirely of protein with a small amount of fat and contains absolutely no carbohydrates, which is especially useful for people who suffer from diabetes.

What to cook from tripe

Particular attention should be paid to how to cook the tripe, because if it is not cooked a little, the offal will resemble rubber. This is why many people have such a negative attitude towards tripe, but if you follow the recommendations and cook the tripe according to the recipe, you will see how tasty it turns out. The front part of the cow's stomach is the basis of many dishes in different countries. It is very popular in Scotland, where it is prepared with oatmeal, onions and peppers. They also like to enjoy this offal in Poland, preparing Warsaw-style flasks. We already sell tripe in many meat stores, frozen, peeled and packaged. So don't be afraid to try this unique product. And we, in turn, will tell you how to cook tripe so that it turns out tasty, retains its beneficial properties and pleasantly pleases everyone at the table.

Ingredients

• beef tripe
• vinegar
• salt, spices

Cooking tripe

1. Before beef tripe forms the basis of any dish, it must be boiled. Next we will tell you how to cook tripe.
2. If you bought uncleaned tripe, you must turn it outside and thoroughly clean it, cutting off the fat.
3. Rinse thoroughly under running water.
4. Marinate for three hours in a weak vinegar solution.
5. Rinse well again under running water.
6. Rub rock salt onto the surface of the stomach, leave for half an hour and rinse again with water.
7. Pour in cold water and bring to a boil.
8. Drain the first water and rinse well again.
9. Once again, add water, after boiling, remove the foam and cook over low heat for 5 hours.
10. 30 minutes before the end of cooking, add salt, peppercorns, bay leaves and two onions.
11. Remove the finished offal and cool.

Braised beef tripe

The easiest and fastest way to cook beef tripe is stewing. Cut it into small pieces and fry in melted butter for 15 minutes, stirring continuously. At the end, add 3 tablespoons of tomato paste, pour in 0.5 cups of water, 2 chopped garlic cloves, black pepper and salt to taste. Simmer under the lid closed for another 15 minutes. The finished dish can be served with pasta, potatoes, buckwheat or rice. You can stew tripe with various vegetables and cream - in any case it will turn out tender and mild in taste.

Trip: roll recipe

You can even serve tripe in the form of a roll on the holiday table according to the recipe that we will introduce you to.
Rub the inside of the cleaned and washed tripe with salt and mustard, place peeled carrots and garlic cloves in the center of the offal. We wrap it in a roll so that it turns out tight, since during heat treatment it will become smaller in volume, we bend the edges on the sides, then rewind it with thread. Fill the resulting roll with cold water and cook for 10 minutes, then drain the water. We repeat this process twice. Cook the tripe roll for 4 hours. When the offal becomes soft, add spices and onion, not forgetting to add salt to taste. After boiling for another 15 minutes, remove from the stove, cool, leaving in water, then remove to a plate and put in the refrigerator for several hours. Remove the threads from the finished roll and cut into portions.

IN Georgian cuisine There are dishes prepared from offal. For this, innards from pig, chicken, turkey, beef and lamb are used. One of these dishes is called Kuchmachi.

To prepare it, you need to take approximately equal proportions of different offal: liver, lungs, heart, tripe, just one kilogram (I used beef).

Rinse well and remove any veins. Place large pieces of giblets in a saucepan with boiling water, add salt, bay leaf and allspice.

When the offal is cooked, remove it from the broth, cool slightly and finely chop it into cubes.

I will divide the boiled products in half and prepare two dishes under the same name - Kuchmachi or beef offal.

Kuchmachi stewed with onions.

Peel and wash the onion, chop finely and lightly fry.

Add the chopped giblets to the pan, pour in about 50 ml of red wine, and simmer the same amount of broth for several minutes until all the liquid has boiled away.

At the end, add half a teaspoon of cilantro powder, utskho suneli, kondari, red pepper can be added to taste, but the dish should be spicy, add salt and leave to simmer for another minute or two. If by this time all the liquid has boiled away, then add a couple more tablespoons of broth.

Before removing from the heat, add two cloves of chopped garlic and several sprigs of finely chopped cilantro. By this time, such a stupefying aroma of herbs and spices will spread throughout the kitchen, and maybe throughout the apartment, that all your household will circle like kites over the prepared dish. But that’s not all, it needs to be cooled and then mixed with the seeds of half a pomegranate. If you don’t have wine, you can simmer it in broth and add wine vinegar or pomegranate juice to the dish itself.

After placing the kuchmachi on a plate, you need to sprinkle it with cilantro and pomegranate seeds.

Second kuchmachi recipe or beef offal with nuts.

In Georgian cuisine, they not only love to use various spices, hot peppers, herbs, but also walnuts, and therefore I offer another recipe - with nuts. For half a kilogram of chopped boiled offal, take about half a glass of peeled, chopped walnuts.

Let's add a few sprigs of cilantro, it needs to be chopped very finely, two cloves of garlic, passed through a crush, kondari, utskho suneli, Imeretian saffron, cilantro seed powder (add half a teaspoon of dry spices), red pepper. Finely chop the onion; many recommend squeezing it to remove bitterness, but I do it my own way.

I put the chopped onion on a sieve and pour boiling water over it, the excess bitterness goes away, and the onion remains crispy and moderately spicy. We put the onion in the chopped giblets,

add wine vinegar or pomegranate juice, half a pomegranate seed. Mix everything well, taste, and if necessary, add salt, pepper or vinegar. Kuchmachi should be crumbly, but not dry; you can add a little broth to it.

It would be better if it stood for one or two hours, and then served on top Kuchmachi garnish with finely chopped cilantro and green onions, pomegranate seeds.

No one waited for me until the kuchmachi brewed. The timely delivery of beer, Imeretian cheese, young tarragon and crispy radishes did their job, I barely had time to take a few photos for you!

A few clarifications: kondari is savory, but not thyme; Utskho suneli is blue fenugreek; Imeretian saffron is a yellow flower known as marigolds, and tarragon, probably everyone knows, is tarragon. If you don’t find utskho suneli and kondari, you can add suneli hops.

Do you know what was the most difficult? Get the grenades!

ABOUT A very tasty dish can be prepared from beef offal. For this purpose the heart, liver, and lungs will be used. Proportions are not critical. You can take them approximately equally, or a little more of one of the products.

IN you will need spices. I put utskho suneli, coriander, cardobenedict (yellow marigolds) - about a teaspoon each, a pinch of dry barberry and a little savory (not thyme) and ground red pepper to taste. All these seasonings can be bought at the market. But if you can’t find it, then use suneli hops - about two teaspoons (according to the rules, it should contain both utskho suneli and coriander). If you don't like cilantro greens, you can use a little dill or skip the greens altogether.

Ingredients="">Beef offal – 1 kg.,
Onions – 2 pcs.,
Pomegranate – 1 pc.,
Pomegranate juice – 50ml.,
Cilantro - 5-6 sprigs,
Garlic - 2-3 cloves,
Vegetable oil or interior fat - 50 g.,
Spices, red pepper, bay leaf, allspice.

Previously, tripe cost a penny; now, due to its high cost, this offal can be classified as a delicacy. And if you want to serve an unusual and tasty dish for the holiday table, you should definitely try cooking tripe. Lamb or veal tripe is used for preparation.

Or scar- This is part of the stomach of a ruminant animal. Trip dishes are found in many national cuisines and have interesting cooking methods.

There are many recipes for how to cook tripe. It is suitable for making nutritious soups, as this part of the beef has a lot of useful substances and vitamins. Tripe can also be used in preparing main courses. In any case, we must not forget that tripe requires particularly long cooking, otherwise it will remain tough and the taste of the dish will deteriorate. So how to cook lamb or beef tripe so that it turns out juicy and soft?

The secret of a deliciously cooked tripe lies, firstly, in proper primary processing and cleaning. And this fact scares many and forces them to abandon the very fact of purchasing this wonderful and useful product.
Fortunately, tripe is now sold well processed and cleaned; you just need to rinse it under running water and cook it.

If you end up buying poorly processed tripe or cleaning it yourself, it's important to know how to clean tripe, as the innards usually have a strong odor and need to be specially prepared before boiling or frying. The offal should be scalded with hot water and the dirty layer should be scraped off the surface with a knife. The cleaned scar must be thoroughly washed and subjected to secondary processing in order to finally get rid of the unpleasant odor. One might even say that it is not so difficult to prepare offal, it is much more difficult to learn how to process it correctly.

To a liter of water in a saucepan you need to add 3 tablespoons of salt and soak the tripe in this brine for 3 hours. When the water turns dark, you can replace it with a new one until the water remains clear. If the smell from the tripe does not disappear after this, you should soak it in a weak solution of vinegar. After a couple of hours you can start cooking.

My dad still doesn’t allow my mom to cook tripe when he’s at home, he can’t stand the aroma itself. If you have the same situation, know that tripe in a slow cooker can be cooked without your participation. It, like jellied meat, can be left to cook overnight. In the morning, remove, chop and further fry, if desired, with onions, carrots or just butter. Not to mention various salads and tripe heh.

So, a simple traditional recipe for tripe and tripe in a slow cooker.

Ingredients:

• Tripe (tripe) of beef or lamb,
• Water,
• Salt,
• Bay leaf and other spices - optional

• Carrot,
• Garlic,
• Butter,
• Various sauces.

Cooking process:

When the tripe prepared for cooking is brought to a boil, be sure to remove the foam and salt the tripe broth to taste. It is convenient to pour boiling water rather than cold water, so there will be much less foam and the cooking process will begin faster. Adding spices, bay leaves, peppercorns, and roots at this point is a matter of taste.

How to cook tripe in a slow cooker

So, the process is the same, only instead of a regular saucepan we use a slow cooker. Place the tripe in a bowl, fill it with water, preferably boiling water, add salt and spices. Cook on the “Stew” or “soup” program for 4-5 hours. As already mentioned, you can put tripe in a slow cooker overnight. After the specified time, the equipment will switch to heating mode, in which the offal will wait for you until the morning. In a pressure cooker, the cooking time for tripe is reduced significantly, which is very convenient.

Fried tripe

After 4 hours of cooking on low heat or cooking in a slow cooker, remove the tripe from the broth.

Cut into small squares or strips, as you like. I don’t always use vegetables, so now I cook tripe without them. If with vegetables, then the peeled onions will need to be cut into half rings, grate the carrots on a coarse grater.

Heat butter in a frying pan and place the tripe scraps. Or we place pieces of tripe in a saucepan with carrots, onions and spices, where we fry them until golden brown.

Finding out how to cook tripe is half the battle; now you need to come up with an interesting recipe for a delicious dish with tripe. For example, cook:

Trip roll

Large boiled pieces of tripe, without cooling, pepper and salt, sprinkle with chopped garlic and roll up, tying with thread. Place this roll in the refrigerator and eat it sliced ​​as a cold appetizer. Or boil for about an hour and, before serving, cut into slices, adding vinegar and horseradish to the tripe separately. Boiled potatoes or fresh vegetables are perfect as a side dish for hot tripe dishes.

Surely your guests will be surprised by such an unusual, delicious dish and will ask for the recipe. Trip does not stay long on our table, which is what I wish for you.

Anyuta wishes you bon appetit and good recipes!

In beef, not only the meat is used as food, but also by-products. Some of them have reduced nutritional value for the body, but they can be used to prepare amazing dishes for the table and even soup if you use one of the recipes.

What are by-products?

The concept of by-product covers not only organs - these are the cow’s udder, its tail, head and other parts of the body.

All of them are divided into two groups: according to their use in cooking and nutritional value. The first includes internal organs, brain, tongue, trimmings, and udder. The second group, less valuable for culinary experts, includes abomasums, heads, tracheas, joints, beef books, casings and other components. The genitals and horns have no value.

If classified by structure, by-products are:

• meat and bones;
• pulpy;
• mucous;
• woolly.

The stomach and lower part of the legs are used to create brawns because they contain a large amount of collagen. In order for the product to be suitable for consumption, it is necessary to comply with the technology and hygiene of primary processing. They must be used within seven hours, and the slimy offal within three. Hair is removed from wool before being used in production.

Preliminary preparation

Before cooking, the tongue is washed and the hyoid bone and pins are removed. Fatty layers, foreign tissues, and blood vessels are removed from the liver, including the heart, liver and lungs. The fat capsule and lymph nodes must be removed from the kidneys and the ureter must be removed.

If esophageal meat is used, then it will be necessary to remove contamination, that is, it is necessary to rinse under running water and cut out bruises. When using meat trimmings, remove the skin, dirt, and wash in water.

Slimy by-products require longer and more complex processing, so they are used more often on an industrial scale, since degreasing is required. As for the head, it must either be skinned or singed to remove all the hair.

Recipes

Cooking kidneys correctly

First of all, you need to boil water with wine vinegar in a large saucepan. When the water and wine vinegar reach boiling point, add the whole offal and cook for about 20 minutes. Then they are washed thoroughly.

Pour a little butter into a frying pan, fry the onion, which is peeled in advance and passed through a meat grinder. Pour half a bottle of red wine into the same frying pan, then gradually add flour, stirring constantly with a wooden spoon. Lay out the chopped kidneys, pepper and salt to taste. Fry for an hour over low heat so that the kidneys are thoroughly stewed. Serve with rice or potatoes.

It is worth saying that beef kidneys are a rich source of iron and protein. In addition, they are low in calories and help gain muscle mass. Alcohol, by the way, can be replaced with mustard.

Cooking the liver

To prepare the liver you will need:

• 1 kg of beef liver;
• 1 onion;
• 1 clove of garlic;
• 4 large tablespoons of tomato paste;
• coriander;
• sweet red pepper;
• ginger;
• caraway;
• 2 tablespoons olive oil;
• salt pepper.

Beef liver is cut into small cubes. Peel and chop the onion, chop the garlic, add coriander. All ingredients are placed in a cauldron, mixed well with spices, salt and pepper, oil and tomato paste are added. Cook over medium heat for 30 minutes. The dish is served hot.

Delicious dish with heart

To prepare such an offal you will need:

• 1 heart;
• 1 onion;
• 5 carnations;
• 4 stalks thyme;
• 3 bay leaves;
• 3 tbsp. spoons of flour;
• olive oil;
• 200 g bacon;
• 1 sprig of rosemary;
• 1 bottle of red wine;
• 2 cloves of garlic;
• salt;
• pepper;
• 15 ml red wine vinegar.

First of all, you need to cut out the fatty layers from the heart, chop the onion and add to it, adding cloves. Pour vinegar into a bowl, add herbs and seasonings. After this, cover with a lid and marinate for 8 hours.

Then you need to peel and chop the onion. In a frying pan with a little oil, fry it and the bacon. Cover with a lid and simmer for 5 minutes. Add beef heart pieces and fry. Stirring, simmer over low heat with the lid closed for 5 minutes. Sprinkle with flour, salt and pepper.

The next step is to preheat the oven to 180 degrees. Place the container with the heart inside, simmer for 3 minutes, pour in red wine. Add the peeled garlic cloves, as well as the thyme and rosemary branches. Stir, cover and simmer in the oven for 3 hours.