Boiled tripe
4 servings
50 minutes
Recipe taken from the book "Ural cuisine.
1
Soak the prepared scars in cold water for 2-3 hours (change the water three to four times during this time).
- Tripe: 1 kg
2
Boil salted water (3-4 l) in a pot, add cleaned, washed and sliced carrots, parsley roots, garlic (2 cloves), bay leaf, cumin and allspice.
- Tripe: 1 kg
- Carrot: 2 pieces
- Parsley root: 2 pieces
- Garlic: 7 cloves
- Bay leaf: to taste
- Caraway: to taste
- Allspice berries: to taste
3
Cook for 2-3 hours (until the cuts are tender).
- Tripe: 1 kg
4
Sprinkle the boiled scars with black ground pepper, the remaining peeled and minced garlic, and chopped parsley.
- Ground black pepper: to taste
- Garlic: 7 cloves
- Parsley: to taste
5
Wrap the tripe into rolls, tie with threads, place in broth and cook for another 30-40 minutes.
- Tripe: 1 kg
6
Remove the cooked tripe from the broth, remove the threads, and slice into circles.
7
Serve with boiled or fried potatoes and pickled cucumbers.
8
Serve horseradish with vinegar separately.
- Salt: to taste
