Previously, tripe cost a penny; now, due to its high cost, this offal can be classified as a delicacy. And if you want to serve an unusual and tasty dish for the holiday table, you should definitely try cooking tripe. Lamb or veal tripe is used for preparation.

Or scar- This is part of the stomach of a ruminant animal. Trip dishes are found in many national cuisines and have interesting cooking methods.

There are many recipes for how to cook tripe. It is suitable for making nutritious soups, as this part of the beef has a lot of useful substances and vitamins. Tripe can also be used in preparing main courses. In any case, we must not forget that tripe requires particularly long cooking, otherwise it will remain tough and the taste of the dish will deteriorate. So how to cook lamb or beef tripe so that it turns out juicy and soft?

The secret of a deliciously cooked tripe lies, firstly, in proper primary processing and cleaning. And this fact scares many and forces them to abandon the very fact of purchasing this wonderful and useful product.
Fortunately, tripe is now sold well processed and cleaned; you just need to rinse it under running water and cook it.

If you end up buying poorly processed tripe or cleaning it yourself, it's important to know how to clean tripe, as the innards usually have a strong odor and need to be specially prepared before boiling or frying. The offal should be scalded with hot water and the dirty layer should be scraped off the surface with a knife. The cleaned scar must be thoroughly washed and subjected to secondary processing in order to finally get rid of the unpleasant odor. One might even say that it is not so difficult to prepare offal, it is much more difficult to learn how to process it correctly.

To a liter of water in a saucepan you need to add 3 tablespoons of salt and soak the tripe in this brine for 3 hours. When the water turns dark, you can replace it with a new one until the water remains clear. If the smell from the tripe does not disappear after this, you should soak it in a weak solution of vinegar. After a couple of hours you can start cooking.

My dad still doesn’t allow my mom to cook tripe when he’s at home, he can’t stand the aroma itself. If you have the same situation, know that tripe in a slow cooker can be cooked without your participation. It, like jellied meat, can be left to cook overnight. In the morning, remove, chop and further fry, if desired, with onions, carrots or just butter. Not to mention various salads and tripe heh.

So, a simple traditional recipe for tripe and tripe in a slow cooker.


Ingredients:

  • Tripe (tripe) of beef or lamb,
  • Water,
  • Salt,
  • Bay leaf and other spices - optional
  • Carrot,
  • Garlic,
  • Butter,
  • Various sauces.

Cooking process:

When the tripe prepared for cooking is brought to a boil, be sure to remove the foam and salt the tripe broth to taste. It is convenient to pour boiling water rather than cold water, so there will be much less foam and the cooking process will begin faster. Adding spices, bay leaves, peppercorns, and roots at this point is a matter of taste.

How to cook tripe in a slow cooker

So, the process is the same, only instead of a regular saucepan we use a slow cooker. Place the tripe in a bowl, fill it with water, preferably boiling water, add salt and spices. Cook on the “Stew” or “soup” program for 4-5 hours. As already mentioned, you can put tripe in a slow cooker overnight. After the specified time, the equipment will switch to heating mode, in which the offal will wait for you until the morning. In a pressure cooker, the cooking time for tripe is reduced significantly, which is very convenient.

Fried tripe

After 4 hours of cooking on low heat or cooking in a slow cooker, remove the tripe from the broth.

Cut into small squares or strips, as you like. I don’t always use vegetables, so now I cook tripe without them. If with vegetables, then the peeled onions will need to be cut into half rings, grate the carrots on a coarse grater.

Heat the butter in a frying pan and add the tripe scraps. Or we place pieces of tripe in a saucepan with carrots, onions and spices, where we fry them until golden brown.

Finding out how to cook tripe is half the battle; now you need to come up with an interesting recipe for a delicious dish with tripe. For example, cook:

Trip roll

Large boiled pieces of tripe, without cooling, pepper and salt, sprinkle with chopped garlic and roll up, tying with thread. Place this roll in the refrigerator and eat it sliced ​​as a cold appetizer. Or boil for about an hour and, before serving, cut into slices, adding vinegar and horseradish to the tripe separately. Boiled potatoes or fresh vegetables are perfect as a side dish for hot tripe dishes.

Surely your guests will be surprised by such an unusual, delicious dish and will ask for the recipe. Trip does not stay long on our table, which is what I wish for you.

Anyuta wishes you bon appetit and good recipes!

In traditional Russian cuisine, offal has always been honored. Opening an old cookbook, you will find recipes called “Boiled kidneys” and “Stewed kidneys”, “Fresh ox tongue”, “Tripe sauce with sour cream, potatoes and pickled cucumbers”, “Roasted ox liver”, “Valf liver pudding” ” and even “Brain sausages” (sausages were certainly doused with Chukhonsky, that is, butter, before serving). An expensive and exquisite dish that invariably amazed foreigners was cockscombs. And once a year, housewives had every right to remember a recipe called “The Head of an Old Boar” - this dish was served on Easter Sunday. The recipe goes like this: “The most

Clean and cook a beautiful smoked old boar's head. Putting it on a dish, remove the ears and muzzle with beautifully trimmed white paper and greenery.” A separate and desirable delicacy was the so-called sweet meat - the thymus of a calf or lamb, which has a subtle, refined taste reminiscent of fresh bread. Dishes made from it were served with truffles - imagine, in this case they only pretended to be an honorary accompaniment. Modern cuisine has not forgotten about “sweet meat”. In Italian restaurants it is offered with Jerusalem artichokes and black truffles. In France - with blackcurrant powder, in Argentina they respect a warm salad with “sweet meat”.

Other offal products are also appreciated. In Armenia, tzhvzhik is revered - an intoxicatingly delicious hodgepodge of liver, lungs, kidneys, spleen and heart, cooked in fat tail fat. Tatars make tutyrma - sausage stuffed with offal and rice. Scottish cuisine is unthinkable without haggis - a dish of offal with onions, oatmeal and lard, boiled in a lamb's stomach. Germany is famous for pork legs with sauerkraut. In Lithuania, beer is always served with smoked pig ears and tails. And in the Caucasus, before starting the feast, they will certainly take care of khash - the king of hangover soups made from bull hooves, tails and tripe. This “magic elixir” takes eight to nine hours to prepare, served with grated garlic and fresh tortillas, and brings back to life the most seemingly hopeless.


In conclusion, it is worth saying that offal is a natural and very pleasant source of iron, necessary for normal blood circulation. They are also suppliers of magnesium, which is responsible for the stability of the nervous system, and zinc, necessary for tissue growth and renewal. Fans of offal products do not know the problems with a lack of vitamin A, which protects against premature aging, and B vitamins, which relieve insomnia and depression. And in general, imagine how pleasant it is to sit down at the table on a chilly autumn evening and serve some hot soup, and with giblets!

For 4 persons: beef tongue - 1 pc., bay leaf - 3 pcs., onion - 3 pcs., balsamic vinegar - 4 tsp., salt, ground black pepper

Wash the tongue and perforate it with a skewer or knife. Salt and pepper. Add bay leaf, onion cut into half rings, sprinkle with vinegar and marinate in the refrigerator for a day. Peel the tongue from the onion and bay leaf and place in a saucepan with water, bring to a boil, reduce heat and cook for 3 hours 30 minutes. Remove the finished tongue from the saucepan and place it under running cold water for 2-3 minutes. Remove skin. Can be served with vegetables and herbs.

284 kcal

Cooking time 28 hours

3 points

For 4 persons: oxtails - 1 kg, onions - 1 pc., carrots - 1 pc., parsley root - 1 pc., celery - 1 pc., dry red wine - 200 ml, cognac - 100 ml, vegetable oil, salt, pepper , dry spices

Wash the oxtails thoroughly, chop into portions and soak for half an hour. Place on a napkin, let dry, throw into a dry, hot frying pan without oil, fry until brown, pour in cognac and set on fire. After waiting for the flame to go out, place the tails in a saucepan along with chopped celery and parsley root, add water and cook for 3 hours, periodically removing the foam. Finely chop the onion and carrots, lightly fry in oil, pour in a small amount of broth and simmer covered for 10 minutes. Place the resulting roast into the soup and pour in red wine. Add salt, pepper and spices to taste. Cook over low heat for 30 minutes.

Calorie content of one serving per 100 g 110 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 5 points

For 3 persons: beef brains - 600 g, parsley - 0.5 bunch, dried onions - 1 tbsp. l., salt - 2 tsp., pink pepper - 1 tsp., vinegar 9% - 1.5 tbsp. l., vegetable oil

Clean the brains from films, soak for an hour. Change the water and leave for another hour. Pour 1.5 liters of water into a saucepan, add vinegar, boil the water, put the brains in it and cook for 25 minutes. Cut the finished brains into small cubes. Add parsley, dried onions, pepper, salt. Mix and place in a mold, having previously greased it with oil, place in the oven preheated to 200 °C. Bake for 20-30 minutes until done. Serve the dish chilled.

Calorie content of one serving per 100 g 170 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 5 points

For 9 persons: chicken liver - 400 g, veal (pulp) - 300 g, chicken - 300 g, champignons - 200 g, butter - 150 g, eggs - 3 pcs., onions - 3 pcs., salt, ground black pepper, walnut nutmeg

Wash the veal and chop finely. Peel and chop one onion. Wash the mushrooms and chop them. Fry everything together in 30 g of oil. Add eggs to the prepared mass, let it harden and grind in a blender. Wash the liver and cut into small pieces. Finely chop another onion. Fry these ingredients in 30 g of oil until tender, add to a blender and grind again. Season the mixture with nutmeg, salt and pepper. Chop the last onion. Wash the chicken meat, chop it, fry it in 30 g of oil, grind it in a blender, adding salt and pepper. Grease a baking dish with 30 g of butter. Lay out the layers: a third of liver pate, half of chicken, again a third of liver, the rest of the chicken, the last layer of liver. Place under pressure and refrigerate for 3 hours. Melt the butter, pour it over the pate and put it in the refrigerator for two days.

Calorie content of one serving per 100 g 170 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat bread - 200 g, onions - 2 pcs., chicken liver - 300 g, apples - 1 pc., flour - 1 tbsp. l., butter, black pepper, salt

Peel the onions and cut into slices, fry in a frying pan until golden brown. Wash the liver thoroughly, cut into strips, salt and pepper, roll in flour and fry in butter. Cut the bread into portions and brush with a thin layer of butter. Place pieces of liver on them, garnish with fried onions and thin slices of apple. Preheat the oven to 150°C. Bake the croutons for 10 minutes. Can be served with a glass of homemade wine.

Calorie content of one serving per 100 g 170 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 3 points

For 4 persons: beef liver - 600 g, dry white wine - 100 ml, garlic - 4 cloves, red onion - 2 pcs., parsley - 1 bunch, melted butter - 40 ml, cognac - 50 ml, olive oil - 10 ml, salt seaweed - 10 g, ground black pepper - 5 g

Finely chop the parsley, cut the onion into thin half rings and fry over high heat in 20 g of butter until transparent. Add crushed garlic and fry for another 4 minutes. Add salt and pepper, carefully pour in the wine, evaporate it almost completely, add half the chopped parsley, mix thoroughly and remove from the heat. Rinse the liver well, dry and cut into pieces. Heat a cast iron frying pan, add the remaining butter and olive oil. Add the liver, salt and pepper and fry on each side (3 minutes). Pour in cognac, stir, simmer for a minute.

Calorie content of one serving per 100 g 199 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: pork bladder - 1 pc., pork kidneys - 2 pcs., pork liver - 300 g, pork heart - 1 pc., pork tongue - 1 pc., lard - 400 g, boiled pork skin - 500 g, garlic - 6 cloves , cumin - 1 tsp, basil - 1 tsp, ground black pepper - 1 tsp, salt

Boil the kidneys, heart and tongue separately until partially cooked, cool. Soak the liver in cold water, cut into slices, pour boiling water over it and leave for 20 minutes. First make a small hole in the narrow part of the bubble. Cut the kidneys, liver, heart, tongue, bacon and skin into cubes. Add salt, spices, finely chopped garlic and broth left over from boiling the skins. Mix. Fill the bubble with the resulting minced meat. Sew up the hole and bandage it tightly. Cook the bubble over low heat for one and a half to two hours. Then put saltison under the press. When it cools down, put it in the refrigerator for 5-6 hours.

Calorie content of one serving per 100 g 118 kcal

Cooking time 10 hours

Difficulty level on a 10-point scale 6 points

For 4 persons: peeled beef tripe - 500 g, onion - 1 pc., garlic - 5 cloves, eggs - 1 pc., lemon juice - 2 tbsp. l., flour - 2 tbsp. l., natural yogurt - 2 tbsp. l., butter - 100 g, salt

Divide the peeled tripe into pieces and place in a saucepan. Place onion and garlic cloves on top. Pour boiling water (4-5 l) and put on medium heat. Cook for 3-4 hours. Remove the finished tripe from the broth, cut into slices measuring 0.5x2 cm. Discard the onion and garlic, strain the broth. Place the tripe back into the broth and place over medium heat. In a separate bowl, beat the egg with yogurt and lemon juice, add flour, stir. Scoop out the broth, add to the egg mixture, and stir again. Pour the egg mixture into the broth and, stirring, bring to a boil. Add salt. Melt the butter and pour into the soup. Add lemon juice to plates before serving.

Calorie content of one serving per 100 g 170 kcal

Cooking time 5 o'clock

Difficulty level on a 10-point scale 5 points

Photo: Istock.com/Gettyimages.ru

15 offal dishes

By-products are usually called by-products of fresh primary processing of carcasses. These include: liver, tongue, brains, kidneys, heart, diaphragm, udder, lungs, scar, trachea, ears. Dishes made from offal are tasty, nutritious and high in calories, and they also contain a huge amount of minerals necessary for the body. Therefore, despite the unattractive appearance of these products, they should not be neglected. Cooks from many countries have long been successful in using recipes from offal in preparing the most delicious dishes.

1. Boiled heart
2. Fried pork ears with breadcrumbs
3. Buckwheat porridge with liver in a slow cooker
4. Potato roll with giblets
5. Liver with onions and apples Berlin style
6. Roasting offal
7. Stuffed liver roll
8. Meat terrine with offal
9. Liver cutlets with eggplant
10. Pork heart stewed with vegetables in cheese sauce
11. Liver beef stroganoff with mushrooms
12. Liver pate with vegetables
13. Stewed pork innards with apple
14. Beef tail stewed in aromatic sauce
15. Veal kidneys a la julienne

1. Boiled heart


Ingredients:

1 veal/beef heart
1 onion
3 cloves garlic
black peppercorns
Bay leaf
greenery
salt

Preparation:

Place the veal or beef heart, washed and without films, into a pan of salted water.

Boil the heart for 4-5 hours, at least 30 minutes, maximum 60 minutes before the heart is ready, add garlic, onion, bay leaf, and pepper to the pan.

Cool the finished boiled heart, cut into small pieces, place on a flat plate and sprinkle with herbs.

2. Fried pork ears with breadcrumbs

Ingredients:

1 cup crackers
6 pig ears
1/2 cup vegetable oil

Preparation:

Peel, pour boiling water over the pork ears, put in water and boil until soft.

Place the dried and chopped ears in a frying pan, add vegetable oil, fry until they are browned, and at the end sprinkle the dish with breadcrumbs.

You can serve fried pork ears with breadcrumbs with fresh salads.

3. Buckwheat porridge with liver in a slow cooker

Ingredients:

500 g chicken/beef liver
1.5 multi-cups water
1 multi-cup buckwheat
1 onion
4 tbsp sour cream
greenery
salt

Preparation:

Prepare the liver: rinse and chop the chicken liver, and if preparing it from beef, soak it in cold water for about an hour, and then chop it, finely chop the onion.

Grease the multicooker bowl with vegetable oil, transfer the liver, cover with onions, cook for 15 minutes in the “Baking” mode, add buckwheat, add water, season with black pepper and salt, pour in sour cream, cook buckwheat porridge with liver in the multicooker in the “Pilaf” mode until signal.

Place the finished dish on plates and sprinkle with chopped herbs.

4. Potato roll with giblets

Ingredients:

500 g potatoes
200 g giblets
1 egg
1 glass semolina
1 tbsp. vegetable oil
flour
pepper
salt

Preparation:

Boil the potatoes in their skins, pour cold water over them and peel, puree, add butter, egg, flour, add salt to the resulting thin dough.

While frying and stirring, brown the semolina, pour three cups of boiling water, add salt and stir, leave the porridge to cool.

Grind the fried giblets in a meat grinder, combine them with semolina porridge, pepper and mix.

Roll out 3 rectangles of potato dough, the length should be equal to the size of the baking sheet, place the filling along the long edge, roll it up.

Before baking, grease each potato roll with giblets with vegetable oil and bake the rolls for 30 minutes.

5. Liver with onions and apples Berlin style

Ingredients:

500 g beef liver
2 green apples
1 onion
1 tsp sweet paprika
1/2 tsp. curry
flour
vegetable oil
ground black pepper
salt

Preparation:

Cut the beef liver into portions and beat through the film, then breaded in flour.

First you need to fry the pieces in vegetable oil until browned on one side, then salt and pepper them, turn them over to the second side and fry the same way as the first.

When the liver is ready, it should be transferred to a paper towel, which will absorb unnecessary fat.

Cut the peeled apples into slices, fry them over moderate heat until soft in the strained oil that remains after frying the liver, then remove from the oil.

When all the ingredients are ready, first place the apples on the dish, then the liver, and finally the onions.

Before serving, the liver with onions and Berlin apples is heated in the microwave for 2-3 minutes at full power or 5-7 minutes in the oven at 175 degrees.

6. Roasting offal

Ingredients:

Heart 320grams
light 300 grams
kidneys 320 grams
vegetable oil 2 cups
onions 4 heads
broth 150 grams
4 tomatoes
garlic 2 cloves
dill greens 40 grams
salt to taste
spices to taste

Cooking method:

Soak the kidneys in cold water, after removing the ureters, then cut into cubes of 20-25 g. First boil the heart and lungs, then cut into cubes of 20-25 g and fry in oil along with onions, garlic and diced tomatoes. Sprinkle with salt and pepper.

Combine the by-products, pour in a small amount of broth, add salt and pepper and simmer over low heat until cooked.

When serving, sprinkle the fried offal with finely chopped herbs. Serve fried potatoes as a side dish (see recipe on the website), garnish with herbs.

7. Stuffed liver roll

You can stuff this roll with any filling - meat, mushroom, vegetable...

Ingredients

Beef liver 800 gr
Pork lard 300 gr
1 large carrot
Onion 1 piece large
Pork fat mesh (offal) about 100 g
Filling
250 any smoked meat
1 medium carrot
Onion 1 piece medium
Salt, pepper, seasonings to taste

Cooking method

Cut the liver and lard into small pieces, fry in a frying pan until fully cooked, no oil added

Finely chop the onion, grate the carrots on a coarse grater, fry in vegetable oil

Grind the fried liver, lard and vegetables in a meat grinder, add salt, season with pepper and spices, then blend in a blender

Finely chop the smoked meat, grate the carrots on a coarse grater, finely chop the onion, fry the vegetables in vegetable oil, then combine with the smoked meat, add salt and pepper, the filling is ready

Lay out the prepared mesh, place minced liver on it, level it

Make a depression and put our filling in it

Using a mesh, roll it up into a roll, carefully (the mesh breaks easily), roll everything into the mesh and place it on a baking sheet.

Place 200 grams in a preheated oven and bake until golden brown for 20-25 minutes, everything is ready, can be eaten both warm and cold, bon appetit!

8. Meat terrine with offal

Ingredients

450g of meat: turkey (thigh fillet) and pork in a 1:1 ratio
chicken hearts 150g
chicken liver 150g
1 egg
1 tsp corn starch (or potato)
30ml cream 10%
1/2 tsp ground paprika
1/4 tsp. ground black pepper
shape 21cm/11cm
salt to taste
20g butter

Cooking method

Pass the meat through a meat grinder. Add salt, paprika, black pepper, egg, starch. Mix.

Add cream. Mix

Trim excess fat and blood vessels from chicken hearts and cut into 2 pieces lengthwise.

Remove the films from the liver, cut into several pieces (rather large)

Fry the hearts and liver in butter for 2-3 minutes. As soon as the offal has turned white, remove it from the heat. Add a little salt. Let cool slightly.

Then the minced meat and offal were mixed. Grease a baking dish with butter, lay out the minced meat, level it and place pieces of butter on top. Cover the pan with foil and place in an oven preheated to 160 degrees for 1 hour. Place a baking sheet with water on the bottom of the oven.

9. Liver cutlets with eggplant

Liver cutlets can be made much tastier if you add eggplant to the minced meat and serve with mushroom sauce. In this case, the liver cutlets will not be dry, much less bitter.

Ingredients:

Beef liver - 400 gr.
Eggplant - 1 pc.
Eggs - 1 pc.
Salt and pepper - to taste.
Roasted walnuts and pine nuts - 4 tbsp.
Onions - 1 head.

Sauce composition:

Mushrooms - 400 gr.
Luke - 1 piece.
Cream - 200 ml.
Butter - 25 gr.
Fine flour - 1 tbsp.
Water.

For breading:

Ground crackers.
Potato starch.
Flour.

Recipe:

Peel the eggplants and cut them in half. Salt the eggplants and leave them to stand for half an hour. We boil the liver or fry it and grind it into a meat grinder. We also grind onions, eggplants and nuts into a meat grinder. Add the egg, previously beaten with a fork, to the minced meat and mix everything together well. Using wet hands, form the minced meat into cutlets, bread them in breadcrumbs and fry them in a frying pan. When all the cutlets are fried, start preparing the sauce.

Chop the onion and put it in a frying pan to fry in butter. We also put chopped mushrooms here. Mushrooms can be ground into a meat grinder. When the mushrooms are fried, lightly add salt and pepper. Sprinkle the mushrooms with flour and mix thoroughly. First, add half a glass of boiling water so that it spreads over the pan, stir. Next, pour the cream into the pan and boil everything together a little. That's all, the dish is ready, put the cutlets on a dish, pour over the sauce and serve.

10. Pork heart stewed with vegetables in cheese sauce

Most often, by-products (heart, kidneys, lungs, etc.) are used to prepare fillings for pancakes and pies, but few people know that they can be used to prepare full-fledged main courses. I want to offer you a recipe for pork heart stewed with vegetables, I’m sure you’ll like it.

Ingredients:

Pork (or beef) heart - 3 pcs;
Onion - 1 large onion;
Carrots - 200 gr;
Cheese - 200 gr;
Flour - 1 tbsp;
Salt and other seasonings - to taste.

If you stew beef heart instead of pork, the cooking time will need to be increased, since it is much coarser and tougher.

Cooking method:

We cut the hearts in half, wash them thoroughly and cut them (preferably small ones so that they can stew faster) into strips. Peel the onion and cut into half rings, and chop the peeled carrots on a coarse grater.

Place the heart cut into strips in a saucepan and lightly fry in oil. After 5 minutes, add the chopped vegetables and fry everything together for about 7-8 minutes, add a little broth or just water inside. After this, continue to simmer the heart with vegetables over very low heat for about an hour.

When the heart pieces become soft, they are ready, add pre-grated cheese, flour, your favorite spices for meat and salt to the stew, after which, stirring occasionally, simmer everything for about 15-20 minutes.

You can serve the stewed heart with any side dish (potatoes, cereals, pasta, etc.), preferably sprinkled with fresh herbs on top.

11. Liver beef stroganoff with mushrooms

The recipe for beef stroganoff, which we all love, is not made from meat, but from liver and wild mushrooms. And if you have a problem with wild mushrooms, you can use store-bought ones, for example champignons; I think beef stroganoff with champignons will be no less tasty than what I got.

Ingredients:

Liver (beef or pork) - 0.5 kg;
Mushrooms (any forest mushrooms: white mushrooms, aspen mushrooms, etc.) - 200 g;
Onions - 2 heads;
Bell pepper - 2 pcs;
Tomatoes - 1 piece;
Sour cream - 200 g;
Thyme - 2-3 sprigs;
Vegetable oil;
Salt, pepper and other spices you like.

Preparation:

We clean the liver from all the films and cut it into small strips (this is easier to do if the liver is a little frozen).

We chop the pre-boiled and cooled mushrooms, tomatoes and bell peppers in exactly the same way, and finely chop the onion.

First, thoroughly fry the mushrooms in a frying pan, adding onions at the very end (so as not to overcook and burn).

In another frying pan or in the same one, but having placed the mushrooms fried with onions in some dish, fry, and then simmer the liver for a couple of minutes under the lid. Then add the fried mushrooms and onions to the prepared liver in the frying pan, mix and leave to simmer for about three more minutes.

Now add chopped vegetables and thyme to the already well-stewed liver with mushrooms, and continue to simmer for another 5 minutes until the vegetables are ready. Only when the tomatoes and bell peppers are stewed in the beef stroganoff, add sour cream, salt and pepper.

After another 5-7 minutes of stewing, our beef stroganoff with liver and mushrooms will be ready.

Instead of a side dish for beef stroganoff, I used rice, but you can serve it with boiled or mashed potatoes.

12. Liver pate with vegetables

Pate composition:

500 g pork or beef liver,
250 g bacon,
2 carrots,
onion head,
parsley root and celery root,
a couple of peppercorns
nutmeg.

Preparation:

We clean the liver from films and veins, cut into small pieces. It is advisable to pre-soak the pork liver for 1 hour in cold water. Cut the bacon into cubes and lightly fry until golden brown, and fry the chopped vegetables in it. Then add the liver inside, a little boiling water and simmer until fully cooked.

The main thing here is not to overdo it, because if the liver is stewed for too long, it will become tough and completely tasteless. After the liver and vegetables are ready, we pass everything through a meat grinder twice.

To make the liver pate even more tender and fluffy, it must be rubbed through a sieve, and then seasoned and whipped until the pate mass becomes light and airy. We wrap the finished pate in cellophane film or parchment in the form of a roll, and before serving, cut it into beautiful slices.

13. Stewed pork innards with apple

Pork 200 gr.

Meat by-products 200 gr.

Heart 200 gr.

Pork liver 200 gr.

Hot chilli pepper 1 pc.

Onions 3 pcs.

Cilantro, coriander 0.5 tsp.

Khmeli-suneli 0.5 tsp.

Green cilantro 1 bunch.

Parsley 1 bunch.

Salt to taste

Garlic to taste

Apples 2 pcs.

White wine vinegar 1 tbsp.

Cooking method

My old great-grandmother, who lived in the village all her life, taught me how to cook this culinary recipe. She cooked in a Russian stove, so I remembered the taste for many years. But I've already improved it. I added herbs that we sell and it turned out to be such a wonderful meal.

Where to start. We take the pork intestines and wash them well, first with soda so that there is no foreign smell left, then rinse thoroughly under running water. Then we cut it and put it on the fire. We drain the first water. Add lungs, liver, heart to the intestines and cook until tender.

Meanwhile, fry the onion. The more it is, the tastier this dish will be.

Our insides were cooked. Now we cut them into pieces and throw them into the frying pan for our frying. We also add an apple here, it should be sweet and sour and cut into slices, all our seasonings, garlic and vinegar. Let simmer for another fifteen minutes. This dish should be served hot.

14. Beef tail stewed in aromatic sauce

Ingredients

Beef tail - 1 piece (approximately 800g)
“Ideal” olive oil - 3 tbsp.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Salt - to taste
Thyme (dried) - ½ tsp.
Bay leaf - 1 piece
Freshly ground pepper - to taste
Dry red wine - 200 ml
Tomatoes in pieces - 150 ml.
Wheat flour - 1 tbsp.

How to cook

Rinse and dry the tail. Cut the tail into pieces of approximately 4 cm. Roll the pieces in flour on all sides. Pour olive oil “Ideal” into the multicooker bowl and cook the tail pieces on the “Fry” program, turning them a couple of times.

At the end of the program, add onions, cut into large cubes, carrots, cut into large cubes and whole cloves of garlic. Place the tomatoes. Place spices (bay leaf, thyme, pepper and salt) into the multicooker bowl, mix everything and pour in red wine. Select the “Stew” program and cook the meat for 2-3 hours, depending on the offal (the younger the original product, the faster the meat will cook). You can leave it on the “Simmering” program for another 30 minutes to 1 hour. If necessary, add a little water during cooking.

Serve the stewed pieces of tail along with the resulting sauce with potatoes or boiled rice.

15. Veal kidneys a la julienne

Ingredients

1. Veal kidneys - 0.5 kg
2. Onion - 1 large onion
3. Celery root - a piece the size of a medium apple
4. Sweet pepper - 1 piece medium
5. Cream 20% -200 ml
6. Ground red pepper - 0.5 teaspoon (or if possible)
7. Ground sweet paprika - 1 teaspoon
8. Ground black pepper - to taste
9. Pinch of thyme
10. Hard cheese, preferably spicy - 50 g
11. Vegetable oil - 1 tbsp. spoon
12. Table mustard - 1 teaspoon

How to cook

1. Remove excess fat from veal kidneys, cut lengthwise and soak in cold water for 5 hours, changing the water every hour. Then chop the kidneys coarsely. Pour in fresh cold water, bring to a boil, drain, add boiling water and boil for 5 minutes. Place the kidneys on a sieve and dry. Cut into slices.

2. Peel the vegetables, rinse and chop into strips.

3. Heat the oil and lightly fry the onion and celery. Place the kidneys and fry until crisp. Add pepper, heat through.

4. Pour cream over everything, bring to a boil and simmer, reducing heat to low. Add salt, mustard, peppers and thyme, mix well and bring until thickened.

5. Preheat the oven to 200 degrees. Place a layer of side dish - rice or mashed potatoes - into the molds. Place the kidneys on top and sprinkle generously with finely grated cheese.

6. Sprinkle paprika on top and bake in the oven until golden brown. Serve the dish hot, it would be good with a glass of dry white wine and fresh vegetables.

In beef, not only the meat is used as food, but also by-products. Some of them have reduced nutritional value for the body, but they can be used to prepare amazing dishes for the table and even soup if you use one of the recipes.

What are by-products?

The concept of by-product covers not only organs - these are the cow’s udder, its tail, head and other parts of the body.

All of them are divided into two groups: according to their use in cooking and nutritional value. The first includes internal organs, brain, tongue, trimmings, udder. The second group, less valuable for culinary experts, includes abomasums, heads, tracheas, joints, beef books, casings and other components. The genitals and horns have no value.

If classified by structure, by-products are:

  • meat and bones;
  • pulpy;
  • mucous;
  • woolly.

The stomach and lower part of the legs are used to create brawns because they contain a large amount of collagen. In order for the product to be suitable for consumption, it is necessary to comply with the technology and hygiene of primary processing. They must be used within seven hours, and the slimy offal within three. Hair is removed from wool before being used in production.

Preliminary preparation

Before cooking, the tongue is washed and the hyoid bone and pins are removed. Fatty layers, foreign tissues, and blood vessels are removed from the liver, including the heart, liver and lungs. The fat capsule and lymph nodes must be removed from the kidneys and the ureter must be removed.

If esophageal meat is used, then it will be necessary to remove contamination, that is, it is necessary to rinse under running water and cut out bruises. When using meat trimmings, remove the skin, dirt, and wash in water.

Slimy by-products require longer and more complex processing, so they are used more often on an industrial scale, since degreasing is required. As for the head, it must either be skinned or singed to remove all the hair.


Recipes

Cooking kidneys correctly

First of all, you need to boil water with wine vinegar in a large saucepan. When the water and wine vinegar reach boiling point, add the whole offal and cook for about 20 minutes. Then they are washed thoroughly.

Pour a little butter into a frying pan, fry the onion, which is peeled in advance and passed through a meat grinder. Pour half a bottle of red wine into the same frying pan, then gradually add flour, stirring constantly with a wooden spoon. Lay out the chopped kidneys, pepper and salt to taste. Fry for an hour over low heat so that the kidneys are thoroughly stewed. Serve with rice or potatoes.

It is worth saying that beef kidneys are a rich source of iron and protein. In addition, they are low in calories and help gain muscle mass. Alcohol, by the way, can be replaced with mustard.



Cooking the liver

To prepare the liver you will need:

  • 1 kg of beef liver;
  • 1 onion;
  • 1 clove of garlic;
  • 4 large tablespoons of tomato paste;
  • coriander;
  • sweet red pepper;
  • ginger;
  • caraway;
  • 2 tablespoons olive oil;
  • salt pepper.

Beef liver is cut into small cubes. Peel and chop the onion, chop the garlic, add coriander. All ingredients are placed in a cauldron, mixed well with spices, salt and pepper, oil and tomato paste are added. Cook over medium heat for 30 minutes. The dish is served hot.



Delicious dish with heart

To prepare such an offal you will need:

  • 1 heart;
  • 1 onion;
  • 5 carnations;
  • 4 stalks thyme;
  • 3 bay leaves;
  • 3 tbsp. spoons of flour;
  • olive oil;
  • 200 g bacon;
  • 1 sprig of rosemary;
  • 1 bottle of red wine;
  • 2 cloves of garlic;
  • salt;
  • pepper;
  • 15 ml red wine vinegar.

First of all, you need to cut out the fatty layers from the heart, chop the onion and add to it, adding cloves. Pour vinegar into a bowl, add herbs and seasonings. After this, cover with a lid and marinate for 8 hours.



Then you need to peel and chop the onion. In a frying pan with a little oil, fry it and the bacon. Cover with a lid and simmer for 5 minutes. Add beef heart pieces and fry. Stirring, simmer over low heat with the lid closed for 5 minutes. Sprinkle with flour, salt and pepper.

The next step is to preheat the oven to 180 degrees. Place the container with the heart inside, simmer for 3 minutes, pour in red wine. Add the peeled garlic cloves, as well as the thyme and rosemary branches. Stir, cover and simmer in the oven for 3 hours.



Many housewives are in no hurry to cook beef tripe, mistakenly assuming that they will have to tinker with it for quite a lot of time, and not even realizing how useful it is. Trip consists almost entirely of protein with a small amount of fat and contains absolutely no carbohydrates, which is especially useful for people who suffer from diabetes.

What to cook from tripe

Particular attention should be paid to how to cook the tripe, because if it is not cooked a little, the offal will resemble rubber. This is why many people have such a negative attitude towards tripe, but if you follow the recommendations and cook the tripe according to the recipe, you will see how tasty it turns out. The front part of the cow's stomach is the basis of many dishes in different countries. It is very popular in Scotland, where it is prepared with oatmeal, onions and peppers. They also like to enjoy this offal in Poland, preparing Warsaw-style flasks. We already sell tripe in many meat stores, frozen, peeled and packaged. So don't be afraid to try this unique product. And we, in turn, will tell you how to cook tripe so that it turns out tasty, retains its beneficial properties and pleasantly pleases everyone at the table.

Ingredients

  • beef tripe
  • vinegar
  • salt, spices

Cooking tripe

  1. Before beef tripe forms the basis of any dish, it must be boiled. Next we will tell you how to cook tripe.
  2. If you bought uncleaned tripe, you must turn it outside and thoroughly clean it, cutting off the fat.
  3. Rinse thoroughly under running water.
  4. Marinate for three hours in a weak vinegar solution.
  5. Rinse well again under running water.
  6. Rub rock salt onto the surface of the stomach, leave for half an hour and rinse again with water.
  7. Pour in cold water and bring to a boil.
  8. Drain the first water and rinse well again.
  9. Once again, add water, after boiling, remove the foam and cook over low heat for 5 hours.
  10. 30 minutes before the end of cooking, add salt, peppercorns, bay leaves and two onions.
  11. Remove the finished offal and cool.

Braised beef tripe

The easiest and fastest way to cook beef tripe is stewing. Cut it into small pieces and fry in melted butter for 15 minutes, stirring continuously. At the end, add 3 tablespoons of tomato paste, pour in 0.5 cups of water, 2 chopped garlic cloves, black pepper and salt to taste. Simmer under the lid closed for another 15 minutes. The finished dish can be served with pasta, potatoes, buckwheat or rice. You can stew tripe with various vegetables and cream - in any case it will turn out tender and mild in taste.

Trip: roll recipe

You can even serve tripe in the form of a roll on the holiday table according to the recipe that we will introduce you to.
Rub the inside of the cleaned and washed tripe with salt and mustard, place peeled carrots and garlic cloves in the center of the offal. We wrap it in a roll so that it turns out tight, since during heat treatment it will become smaller in volume, we bend the edges on the sides, then rewind it with thread. Fill the resulting roll with cold water and cook for 10 minutes, then drain the water. We repeat this process twice. Cook the tripe roll for 4 hours. When the offal becomes soft, add spices and onion, not forgetting to add salt to taste. After boiling for another 15 minutes, remove from the stove, cool, leaving in water, then remove to a plate and put in the refrigerator for several hours. Remove the threads from the finished roll and cut into portions.