Beef scar – what is it and how to cook at home according to recipes with photos

The content of the article

• Beneficial features
• How to clean
• How to cook
• How to cook without smell
• Beef tripe dishes
• Roll
• In a pot
• Grilled scar
• Chorba
• Beef tripe for dogs

The first section of the cow’s stomach or beef scar is a high-protein, low-fat offal rich in vitamins and macronutrients. The entrails are cooked on the grill, stuffed, baked in pots, added to Armenian hash, rolls, Polish soup flasks, kuchmachi, stews, Moldavian chorba, haggis and other popular dishes. The scar is a pink, gray or greenish pouch, consisting of smooth muscle fibers with a fleecy inner surface. Tasty, healthy and affordable offal will be a great addition to the diet, if you know the secrets of its preparation.

Beneficial features

The energy value of beef scar is 97 kcal per 100 grams of product. The tripe contains zinc, therefore, it reduces the risk of cancer, prevents fetal neural tube defects in pregnant women, strengthens the immune system and normalizes blood coagulation. By-product improves the condition of the skin and thyroid gland, reduces homocysteine ​​levels, slows down the aging process, favorably affects the digestive system, vision, and sense of smell. The product is rich in proteins that support muscle tone and participate in their structure, help lose weight..

How to clean

The taste, aroma and appearance of a beef scar dish largely depend on how it was cleaned. The by-product is poured with boiling water for 10 minutes, thoroughly washed and cleaned with a knife dirt particles, food debris, film, mucus, fat. The process can be simplified by using a clean toothbrush or sponge. The scar is left in cold water with vinegar for 3 hours, then rubbed with rock salt and washed after half an hour under running water. With severe contamination with beef, the tripe is immersed in lime, soaked for an hour in a weak solution of potassium permanganate water or 20 ml of hydrogen peroxide.

How to cook

Some culinary tricks and general cooking rules apply to almost all recipes for beef tripe dishes. The offal is removed from the unpleasant odor, put in cold water or boiling water and boiled for 5 hours. Salt, carrots, celery, pepper, spices and herbs are added to the broth. Water will boil, it should be added as needed. An elastic, elastic scar should soften so that it can be easily pierced with a fork. After this, the by-product is brought to readiness in its entirety or cut into portioned slices and cook the entrails for another half hour.

How to cook without smell

A persistent specific odor is perhaps the main reason why many refuse to prepare entrails. The easiest and most effective way to get rid of it is to pour the offal with clean water, bring to a boil, boil for 10 minutes, drain the liquid and repeat the procedure another 5-8 times. The intensity of the smell directly depends on the age of the animal, the older the cow, the more harsh it will be. Fat also has an unpleasant aroma, so it is cut off along with the inner layer of beef scar tissue. There are other ways to fix the only drawback of offal dishes:

• The scar is placed in a mixture of vinegar, water and salt for 3 hours. Washed, repeated if necessary.
• The offal is soaked in a weak solution of potassium permanganate (water should be light pink) for 3 hours. Remove from the container, rub the entrails with rock salt and leave for an hour. Washed under running water.
• Beef entrails are left in saline (at the rate of 45 grams of salt per liter of water) until the liquid darkens. After about 3-4 hours, the offal is washed, again immersed in salt water and the procedure is repeated until the odor disappears.
• In a liter of water, a teaspoon of vinegar and ammonia is diluted. Immerse beef tripe in the solution. After 3 hours, the scar is thoroughly washed..
• The offal is treated with soda and slaked lime, left for half an hour. Washed to clean water, boiled with spices.

Beef tripe dishes

Hearty offal dishes are not only healthy, but also very tasty. Beef tripe is pre-cleaned and cooked until cooked with your favorite spices. Then cut into cubes or straws, fry with vegetables, stew in a slow cooker, add to the roast, goulash and other meat dishes for texture. On a rich broth, nutritious, warming soups with pepper and herbs are prepared. The scar is added to unsweetened pies, baked in clay pots under a layer of cheese or unleavened dough. Offal is used as the basis for a luxurious holiday roll.

Roll

• Time: 13 hours 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 127 kcal per 100 g.
• Purpose: appetizer, main course.
• Cuisine: International.
• Difficulty: medium.

Juicy beef tripe roll is a real culinary masterpiece, which is easy to surprise even sophisticated gourmets. The entrails require lengthy preparation, so the preparation of the original appetizer or main course for a special occasion should begin about a day before the celebration. You can add greens, carrots, allspice to the filling. The offal roll will acquire a beautiful golden crust and will become even more appetizing if you lightly fry it in a pan with aromatic garlic oil. Based on rich broth, you can prepare sauce, soup, other dishes.

Ingredients:

• beef tripe – 510 g;
• tomatoes – 85 g;
• onions – 115 g;
• cloves to taste;
• lard – 55 g;
• potatoes – 60 g;
• garlic – 3 teeth .;
• bay leaf – 3 pcs.;
• ground black pepper – to taste;
• allspice – to taste;
• salt to taste.

Cooking method:

1. To clean beef trout, immerse in a container with cold water. Leave for 6 hours.
2. Remove, scald with boiling water.
3. Using a knife, clean off the remnants of the offal mucosa. Rinse.
4. Fill the scar with water, add salt.
5. After 2 hours, change the water. Simmer for 3 hours..
6. Place on a baking sheet or tray. Leave to cool at room temperature.
7. Peel potatoes.
8. Cut the fat into slices or cubes, cut the skin if desired.
9. To lay down the cooled offal on the working surface. The edges can be trimmed to add entrails to the filling and give the future roll a regular rectangular shape..
10. Season with ground black pepper, salt.
11. Put the filling – lard, grated garlic.
12. Form a roll, dress with a strong thread.
13. Transfer the offal harvest to a large pot.
14. Pour in cold water. Pour diced onions, potatoes, chopped tomatoes, cloves, allspice, bay leaf. Optionally add white pepper, your favorite roots.
15. Simmer 2 hours.
16. Cool. Gently pry and remove the threads.
17. The beef entree roll is immediately cut into portions or left for an hour so that it “grabs” and seals all the juices.
18. Serve an offal dish with a side dish, such as green peas.

In a pot

• Time: 2 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 129 kcal per 100 g.
• Purpose: main course.
• Cuisine: Bulgarian.
• Difficulty: medium.

In sunny Bulgaria, tripe is called shkembe, baked with garlic, pepper and cottage cheese. The hot dish of cucumbers is also popular in Romania and Moldova, served in portioned cakes – clay or ceramic pots. Preparation of beef scar will take much less time if you purchase pre-cleaned offal. Instead of champignons, you can use chanterelles, oyster mushrooms, mushrooms and other mushrooms. Sometimes, instead of cheese, a raw egg with a whole yolk is driven into an almost ready dish from entrails to form a beautiful edible “lid” on top.

Ingredients:

• beef tripe – 990 g;
• tomatoes – 4 pcs.;
• paprika – 1 tbsp. l .;
• champignons – 510 g;
• garlic – 75 g;
• butter – 4 tbsp. l .;
• chili pepper – 1 pc.;
• cheese – 215 g;
• salt to taste.

Cooking method:

1. Wash cleaned beef tripe. Pour cold water, put on fire.
2. Bring to a boil, drain the liquid. Repeat the procedure again.
3. Place the scar in a deep pot of water, add salt and boil until tender. Remove, cut into strips.
4. Chop or crush tomatoes.
5. Four prepared pots pour over boiling water.
6. Put on the bottom of each crushed scar. Offal should occupy a third of the dishes.
7. Fry the flour in a dry frying pan until a homogeneous golden color, sprinkle the entrails.
8. Top with chopped raw champignons, chopped chilli.
9. Sprinkle with paprika or red pepper, salt.
10. Add grated garlic (about 2 small heads).
11. Put a tablespoon of butter.
12. Spread the tomatoes on top. Instead of fresh, you can use canned.
13. Pour 100 ml of broth in which the offal was cooked.
14. Cover, send to preheated oven for an hour.
15. 5-10 minutes before cooking, pour grated cheese into each pot.
16. Serve hot entrails.

Grilled scar

• Time: 6 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 150 kcal per 100 g.
• Destination: Appetizer, Picnic Dish.
• Cuisine: International.
• Difficulty: medium.

Crispy fried tripe on a wire rack is a light, savory dish that can be enjoyed with beer and soft drinks. The main thing is to get rid of the smell with water and salt. The size of the slices depends on the number of servings of the snack, but they should not be made too thin, otherwise the beef entrails will turn out to be overdried and tasteless. A mixture of spices for frying can be collected independently, coriander, fresh rosemary, oregano, thyme sprigs are combined with offal. Sauce, for example, sour cream mixed with garlic and chopped parsley, is served in a entrapped dish.

Ingredients:

• beef tripe – 365 g;
• olive oil – 35 ml;
• soy sauce – 1 tbsp. l .;
• ground black pepper – to taste;
• ground red pepper – to taste;
• onion – 1 pc.;
• salt to taste.

Cooking method:

1. Thoroughly clean the beef tripe.
2. Dip the offal in a strong solution of water and salt for 2 hours.
3. Drain, rinse. Soak in warm water for another hour, if there is a smell that can be transmitted to the dish.
4. Transfer to a pan, cook for 2-3 hours until soft.
5. Separately mix red pepper, black pepper, salt. Instead of salt, you can use sea.
6. Remove beef tripe, cut into medium-sized slices.
7. Sprinkle offal with a mixture of spices.
8. Drizzle with olive or vegetable oil.
9. Grill until tender.
10. Before serving, pour the scar on soy sauce, garnish the dish with onion rings.

Chorba

• Time: 2 hours 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 137 kcal per 100 g.
• Purpose: first course.
• Cuisine: Bulgarian.
• Difficulty: medium.

The rich chorba soup from entrails will become piquant and acquire an appetizing color if you dilute a couple of spoons of tomato paste in a hot broth or add a little more paprika. The boiled offal should be soft, almost jelly-like, otherwise the “rubbery” flavor will be felt even in the finished dish. Instead of sour milk, natural unsweetened yogurt is optionally used. The soup will be satisfying if you add corn grits or pieces of boiled beef. A mixture of beef entrails serves separately a mixture of vinegar, garlic and pepper, which each guest adds to their plate.

Ingredients:

• beef tripe – 990 g;
• ground red pepper – 1 tsp;
• sour milk – 250 ml;
• eggs – 2 pcs.;
• flour – 3 tbsp. l .;
• paprika – 1 tsp;
• butter – 55 g;
• white bread – 75 g;
• salt – a pinch.

Cooking method:

1. Rinse the cleaned offal thoroughly.
2. Pour in water, bring to a boil. After 10-15 minutes, drain the liquid.
3. Fill the scar again with water, cook until tender. Salt should not be added.
4. Remove the beef tripe from the broth. Chop or chop offal into small cubes.
5. Fry flour in a deep pan.
6. Add beaten eggs. Mix.
7. Gradually introduce sour milk.
8. Pour 3-4 ladles of boiling broth from under the thin stream with a thin stream, intensively breaking the lumps with a wooden spatula.
9. When the mass becomes homogeneous, pour into the pan with the remaining portion of the broth, mix.
10. Add chopped tripe, salt. Bring offal to a boil. Cook for 5 minutes, remove from heat.
11. Melt butter in a saucepan. Pour red pepper and paprika. Stir, combine with broth.
12. Pour chorba into a heated tureen.
13. Dice white bread, fry.
14. Garnish the beef scar dish with rosy breadcrumbs or serve them separately.

Beef tripe for dogs

The properties of beef scars should be known to dog lovers who care about the health of four-legged pets and the quality of their nutrition. Offal is a healthy food supplement, not an alternative to feed. Tripe satisfies hunger, normalizes intestinal microflora. It is given raw to adults and puppies from the age of 6 months no more than 2-4 times a week. Calculating the correct dosage is simple – for every 10 kg of animal weight up to 100 g of beef tripe is required. Veterinarians recommend holding a scar for dogs in the freezer for a couple of days or pre-scalding the offal with boiling water.