Want to learn how to cook beef tripe? This inexpensive organ meat is often overlooked in most English-speaking countries. There are several types, but honeycomb tripe, which is the second stomach, is the most tender and flavorful. It's relatively easy to prepare and is eaten mainly in soups and stocks. It's also served fried with various sauces. So gather the ingredients and get started.
- Honeycomb tripe, pre-washed and parboiled by the butcher
- Rock or other coarse salt
- Celery, one or two stalks
- Onion, one large
- Garlic, a few cloves
- Olive oil, one teaspoon
- Pickling spice (optional)
- Rinse tripe under water and rub with salt. The salt will act like an abrasive that will help clean off any left-over residue. Rinse the tripe well.
- If it hasn't been parboiled, add the tripe to salted, boiling water for a few minutes. Drain away the water and rinse the tripe again.
- In a large pot, add tripe, celery, carrot, onion, garlic, and two tablespoons pickling spice. For a stronger flavor, sauté these ingredients in oil for a few minutes.
- Fill the pot with water and bring to a boil. Add salt to taste then lower heat to simmer for 1 to 3 hours, depending on taste and how tender you want your meat. The longer it cooks, the more tender it will be.
You can slice the tripe and serve it in the stock as a soup, or or use it in other recipes. It can be sliced and fried, used in stews, or eaten fresh out of the stock.
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