There are two types of beef tripe, flat tripe from the first stomach (strictly called the rumen) and honeycomb tripe from the second stomach, the reticulum. Both need the same preparation.
Tripas, also known as Machitos, in Mexican cuisine are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with Pico De Gallo and Guacamole. -(Wikepedia)There are two types of beef tripe, flat tripe from the first stomach (strictly called the rumen) and honeycomb tripe from the second stomach, the reticulum. Both need the same preparation.
Instructions:
- Clean the tripe well by rubbing it with rock salt and rinsing it.
- You can then parboil it salted water 2 tablespoons of salt per litre of water, for 15 minutes.
- Discard this water, and rinse the tripe again.
- You may then like to cook the tripe slowly in a court bouillon made with an onion, a carrot, a celery stalk, a few parsley sprigs, a bay leaf and some cloves and peppercorns.Cook it until the tripe is tender, 1 to 3 hours. The stock can be used for soups in another recipe.
*Recipe from http://www.squidoo.com/tripe-recipes
Instructions:
- Clean the tripe well by rubbing it with rock salt and rinsing it.
- You can then parboil it salted water 2 tablespoons of salt per litre of water, for 15 minutes.
- Discard this water, and rinse the tripe again.
- You may then like to cook the tripe slowly in a court bouillon made with an onion, a carrot, a celery stalk, a few parsley sprigs, a bay leaf and some cloves and peppercorns.Cook it until the tripe is tender, 1 to 3 hours. The stock can be used for soups in another recipe.
*Recipe from http://www.squidoo.com/tripe-recipes
