Boiled beef tripe
4 servings
300 minutes
Boiled beef tripe is a dish of Russian cuisine rooted in the traditions of rural feasts. The carefully cleaned beef tripe, simmered for a long time in aromatic broth with carrots and parsley, acquires a tender texture and rich flavor. Garlic, black pepper, and fresh herbs complement the meat base, adding zest and an appetizing aroma. After stewing in the broth, the tripe roll is sliced and served with boiled vegetables, creating a harmonious combination of flavors. This dish is not only nutritious but also healthy since offal is rich in vitamins and minerals. Boiled beef tripe is valued for its unique taste that pairs wonderfully with classic side dishes and sauces.
1
Clean the tripe, wash it, boil with carrots and parsley for 3-4 hours, cool down, sprinkle with crushed garlic, pepper, herbs, tightly roll it up, tie it, and boil again in the same broth.
- Beef tripe: 500 g
- Carrot: 1 piece
- Parsley root: 1 piece
- Garlic: 4 cloves
- Chopped parsley: 4 tablespoons
- Ground black pepper: to taste
- Salt: to taste
2
Slice and serve with boiled vegetables and herbs.
- Chopped parsley: 4 tablespoons