Tripe
About the ingredient tripe. Including 22 recipes with tripe.
Contents
What is tripe?
Beef tripe comes from the first and second stomachs of the beef. It is sold fresh, pickled, canned, or precooked. Tripe requires plenty of cooking to become tender.
There are four types of tripe: the fat part of the belly which is usually sold precooked, and three types of honeycomb tripe which come from the second stomach (partially honey-combed, dark, and light).
Fresh tripe should be trimmed, washed, soaked overnight, and blanched in salted water for 30 minutes. It should be cooked slowly over low heat for 12 hours.
Most tripe sold today is precooked and only requires 1 to 2 hours cooking.
| In Chinese: | 肚 | |
| British (UK) term: | ||
| en français: | tripes | |
| en español: | callos |
Recipes using tripe
There are 22 recipes that contain this ingredient.
Spicy Tripe & Beans
Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.
Andouille Sausage with Tripe
Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.
