Cooking description:
The benefits of a scar are undeniable. Most by-products are low in fat and are an excellent source of protein, vitamins and minerals, many of which are rarely found in regular meat. Beef tripe contains about 95.8-97% protein, up to 4.2% fat, and there are no carbohydrates. This allows it to be included in high-protein diets, which, given its low price, is very beneficial. And a properly cooked tripe is also very tasty!
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Meat / Vegetables / Beef
Dish: Soups
Cuisine geography: Polish / European
Ingredients:
- Beef Tripe - 1 Kilogram
- Beef broth - 2 Liters
- Onions - 2 Pieces
- Carrots - 2 Pieces
- Celery Root - 150 Grams
- Butter - 50 grams
- Wheat flour - 1 tbsp. the spoon
- Ginger - 3 Slices
- Ground paprika - 1/2 Art. spoons
- Marjoram - 1 Teaspoon
- Nutmeg - 1 Pinch
- Black Pepper - To taste
- Bay leaf - 1 piece
Servings: 5-6
How to cook "Gospodar's flaks"
Cut the prepared peeled tripe into smaller pieces, cover with cold water and bring to a boil. Cook for 5 minutes, then drain, rinse the tripe and cover with fresh water. Repeat the procedure a few more times until the not too pleasant smell disappears completely. Then cover the tripe with boiling beef broth, add one onion and one whole carrot, pieces of celery, peppercorns and cook over low heat until soft. This can take 3 to 4 hours. If the broth boils away strongly, add boiling water, but with a minimum boil, about 1.5 liters of broth is usually left, which is quite enough. Salt closer to the end of cooking. The finished scar is easily pierced with a fork.
Cut the remaining roots and onion into strips. Grate the ginger. Dry the flour in a dry frying pan.
Lightly brown the onion and roots in butter. Add the prepared tripe, cut into strips, and brown it a little too. Sprinkle everything with paprika. Rake the tripe with vegetables to the sides of the pan and pour the dried flour into the middle. Stir vigorously until flour is golden brown. Pour in a little broth and let it simmer while stirring to avoid clumps.
Put the tripe with roots in the boiling broth, add grated ginger, add marjoram, nutmeg and black pepper. Stir, straighten with salt, add bay leaf and heat everything together over low heat for a couple of minutes.
Then let the flasks stand for 10 minutes and serve. If desired, you can separately serve grated cheese and hot ground red pepper.
Chef's advice:
Buy a peeled tripe - this will conserve your strength and make it easy to prepare flask.