How do you cook tripe?

Answer 1

Tripe, when well prepared can be delicious! There are many bad recipes though...

An Italian lady I once worked for gave me this one...

You'll need salt, black pepper, extra virgin olive oil, 2 cloves fresh garlic, 3 med size carrots, 1 med size onion, and a family size can of white beans.

you have to boil the tripe. and when you think you're done boiling the tripe, you have to boil it more. once you have it pretty well cooked through and the texture is reasonably tender, yet slightly chewy, remove most of the water from the pan (allow just enough to cover most of the tripe). Add a generous amount of salt, black pepper and a nice drizzle of olive oil.

Allow the mixture to remain on the stove top on low heat. Clean and dice 3 med size carrots and one med size onion. Sautee the vegetables in a shallow pan with a pinch of salt and about 2 cloves of minced fresh garlic. Cook until tender. Add the can of white beans (drained and rinsed) to the vegetable mix and allow to warm. When the entire mixture has warmed, add to the Simmering tripe.

Cover the entire mixture and place in a 300 degree oven. Cook 40 minutes.

Serve with crusty bread as the stock used to cook the tripe becomes a beautifully rich broth.

Answer 2

Tripe is either boiled or braised. Prep-wash well and soak in cold water overnight. Here is a recipe, Tripe and onions,ingredients---1lb tripe which has been cut into 2in squares,blanch and refresh.1pt milk and water.8oz onions,salt and pepper.1oz flour or cornflour. Method--cook the tripe in the milk and water with the sliced onions.Season and simmer 90min-120min,gradually add the diluted flour or cornflour,stir till boil,Simmer 5-10min,correct seasoning and serve.

Answer 3

As long as you can!
When I make menudo I cook it over night with a calf's foot and packaged menudo spices. I only add the hominy at the last hour.

Answer 4

its so simple ok , i give u the recipes:

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Tripe
8 oz Breadcrumbs
1 large Onion
4 oz Mushrooms
4 tbsp Butter
2 tbsp Vinegar
2 tbsp Oil
2 tbsp Flour
2 tbsp Water
Tomato Puree
Parsley
Salt and Black Pepper


Preparation:
Preheat oven to 180°C: 350°F: Gas 4 Cut the tripe into thin strips and marinate in the oil and vinegar for half an hour. Slice the onions and mushrooms, and sauté in the butter for two or three minutes, remove and allow to cool slightly. Mix in the flour and mix in the tomato puree (about 2 tbsp) with the water. Season with salt and pepper. Grease an oven-proof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat and pour over the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes. Remove and garnish with chopped parsley before serving.

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds honeycombed tripe
1 medium onion --studded with
2 whole cloves
2 sprigs fresh thyme -- or 1/2 teaspoon
-- dried thyme
1 bay leaf
1 carrot -- quartered
salt -- to taste
12 peppercorns
freshly ground black pepper -- to taste
1 1/2 tablespoons prepared mustard -- (dijon)
3 tablespoons peanut oil -- or vegetable oil
1 teaspoon worcestershire sauce
1 tablespoon wine vinegar
1/2 teaspoon tabasaco sauce
2 cups soft bread crumbs


Preparation:
1. Cut the tripe into large squares measuring 4 by 4 inches. 2. Place the tripe in a kettle and add water to reach about 1-inch above the top os the tripe. Add onion, thyme, bay leaf, carrot, salt and pepercorns. Bring to a boil and simmer until tripe is thoroughly tender, 2 to 3 hours. Drain tripe. When cool wnough to handle pat dry with paper towels. 3. Preheat the oven to 425 drgrees. 4. Sprinkle the tripe with salt and pepper. 5. Combine mustard, Worcestershire sauce and Tabasco sauce. Dip the tripe piece by piece into the mixture, then dip each piece into the bread crumbs until thoroughly coated. 6. Generously oil a baking pan and arrange the tripe pieces in it. Bake 30 - 45 minuted or until crumbs are crisp and well browned. Serve with Dijon mustard on the side.

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds tripe
water
salt
2 tablespoons shortening
flour
beef broth
2 peppercorns
1/4 teaspoon leaf marjoram -- crushed
1 clove garlic -- minced
parsley -- chopped


Preparation:
Wash tripe. Place in pan; cover with cold water. Cover with lid; boil for 15 minutes. Drain and rinse tripe; cool. Cut into noodle-like pieces; return to pan. Cover with cold water; add 1 teaspoon salt. Replace cover; cook about 2 hours until tender. Melt shortening in small frypan on low heat; blend in enough flour to make thick paste. Cook slowly and carefully until light brown. Discard and start anew if mixture becomes scorched. Remove soup bones from broth but leave vegetables. Add water and trip to beef broth; add flour paste, peppercorns, marjorma and garlic. Simmer for 15 minutes to blend. Add parsley just before serving. Soup may be made 1-2 days ahead of time. Heat before serving, being careful to keep heat low as is thick soup and will scorth readily

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/8 cup olive oil
2 onions, finely sliced
1 leek, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch slices
2 red peppers, sliced into 1/2-inch strips
2 garlic cloves, crushed
1 1/4 pounds tomatoes, peeled and cut into chunks
Salt, black pepper
1 teaspoon cumin
2 teaspoons paprika
1 sprig thyme
1 bay leaf
1 1/4 pounds tripe, cut into 2-inch squares
1 pickled pigs foot, if not available can use fresh
6 bacon slices, rinds removed
Parsley, roughly chopped


Preparation:
Coat the base of a pan on the heat with olive oil. Add the onions and allow them to fry gently. Add the leek, carrot, and red peppers. Toss the vegetables together and add the crushed garlic and the tomatoes. Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf. Allow the vegetable mixture to cook gently for 2 minutes. Blanch the tripe. To blanch, place it in cold salted water and bring gradually to the boil. The moment it boils, pour off the water. Drain and add with the pigs foot to the vegetable mixture. Cover with bacon slices. Place a lid on the pan and allow to simmer 1 3/4 hours. Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs. Place the vegetables and tripe onto a serving dish. Pour over half of the stock and garnish the dish with parsley.


ok thats all i know.....

Answer 5

you boil it, mix in some spices you really like probably cajun to kill the smell!

Answer 6

r you make a soup you can biol it then when it is soft you can add tomatoes sauce and other meats