Cooking description:
The tripe contains a large amount of B vitamins, there are no carbohydrates at all, little fat and a lot of protein - 95-97 percent! That is, it is a high-protein, low-fat, non-carbohydrate product - an excellent "building material" for muscle tissue. Due to this composition, beef tripe dishes can be included in the menu of various diets (including diabetes). Eating beef tripe dishes has a general beneficial effect on the condition of the skin and mucous membranes, on the digestive and nervous systems.
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Meat / Offal
Dish: Hot dishes / Stew
Geography of cuisine: Russian cuisine
Ingredients:
- Beef Tripe - 1 Kilogram
- Onions - 2 Pieces
- Wheat flour / grade - 1 Art. the spoon
- Tomato paste - 2 Tbsp. spoons
- Vegetable oil - 1 tbsp. the spoon
- Ghee butter - 1 tbsp. the spoon
- Ground paprika - 1 teaspoon
- Spice Blend - 1 Teaspoon
- Black Pepper - To taste
Servings: 4-5
How to cook "Beef Tripe in Tomato Sauce"
Of course, it is quite difficult for a city dweller to independently process a fresh scar. However, now in stores you can buy a peeled tripe completely ready for cooking. Rinse the tripe thoroughly, cut into pieces, cover with cold water and bring to a boil. Boil for a couple of minutes, drain the water. Rinse the scar off the foam and refill with fresh water. Repeat the procedure if desired. If everything is in order, simmer the tripe over low heat for a couple of hours until soft, adding the whole onion and peppercorns.
Take out the tripe, strain the broth, save about half a liter. Cut the tripe into large strips.
Chop the onion.
Heat a mixture of vegetable oil and ghee. Lay out the tripe and fry until golden brown. Add the onion, gold it a little and sprinkle with paprika. Cook for a couple more minutes.
Dust the tripe with flour and cook for another minute. Add tomato paste and sauté again for a couple of minutes.
Pour in the broth, mix well. Season with salt and pepper to taste, add your favorite spices and simmer, covered, until the sauce thickens.
Serve the tripe hot with soft gray bread and fresh herbs.