Preparing Tripe for use…

Tripe is the stomach of ruminants that has been been cleaned and blanched, where as green tripe has been cleaned but not blanched or bleached..

There are four kinds of tripe, Blanket, Honeycomb (or Bonnet as its called by the french), book tripe, and the last is reed tripe. The most common available in N.A. tends to be honeycomb tripe.

So the first thing to learn is how to blanch your tripe, for each pd of tripe you need four cups of water/1 tbsp of coarse sea salt, and half a cup of lemon juice, or if you are lucky enough to use a fresh lemon, the juice plus add the lemon halfs. Bring to boil uncovered, then drain the tripe, and rince it well under cool water, then pat dry and set aside.

As the tripe is blanched and slighty precooked, it makes figuring out your cooking times a bit tricky, so check at the half way point and check often, as cooking times are guide only.

Once your tripe is blanched out and cold, you might find that you will need to do a little work to make it all the same thickness so that your cooking is even, as you can see, there can be thick spots where it can be double the thickness, butterfly cut them open to be able to lay them out to the same height as the rest…

Here is my finished tripe, cleaned, blanched, pre-cooked, trimmed and cut into its cooking peices..

 

 

 

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8 Responses to Preparing Tripe for use…

  1. Deb Weyrich-Cody says:

    Cool! Looks kind of like morels. But (and I know I’m probably getting ahead of you here) what’s it used in/for?

  2. I’ve never seen such a thing! Neat photos of it.

    • Thanks Julie,

      Its eaten all over the world, but is so rarely used for anthing in N.A. other then for dog food, certianly not everyone is going to like that texture and I understand that, but it much better when done correct then most folks would think..

  3. Pingback: Savoury Hidden Tripe Stew Recipe | Just another Day on the Farm

  4. I cheated and look at the next post, it looks good enough to eat, but I’m thinking the texture is going to be like calamari, kinda like rubber?

    • OD, You are right if you “just” cook it, in fact you can bread it and deep fry it just like Calamari, however if you slow simmer it for a hour to two hours it becomes wonderfully soft with just a tiny hint of chewyness like a good peices of pasta does.

      Fresh hot Calamari is soft and lovely, only overdone or cold calamari is rubberlike LOL

      I am planning on sharing a recipe on how to make breaded tripe, my step-dad enjoy’s it when he visits England, he gets it with vinager but I am going to make a horseradish dip for the breaded tripe..

  5. chieko says:

    My favorite offal at the moment is book tripe, the omasum. I buy it at the Asian Market for 2.75/lb, cleaned, partially cooked. There is no odor to this at all. I slice it thin like noodles. After boiling in salted water for 5-8 minutes, I rinse it to cool it. Mixed with veggies as a cold salad, it’s hard to tell it’s tripe. It has a crunchiness that is more like vegetable and even looks more like a veg. No strong taste or odor. Great source of protein. Great with any type of dressing or sauce. Thinking about using this tripe in place of pasta for marinara. Also would be good in stir fry.

    The other tripe, the rumen, I use for other more typical tripe dishes. I don’t care for honeycomb tripe at all.

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