Women's Tips

Cooking beef tripe: delicious recipes


The first section of the stomach of a cow or beef scar is a high-protein, low-fat by-product, rich in vitamins and macronutrients. The grill is prepared, stuffed, baked in pots, added to Armenian khash, rolls, Polish soup flyaki, kuchmachi, stews, Moldavian chorba, haggis and other popular dishes. A scar is a pink, gray or greenish pouch consisting of smooth muscle fibers with a fuzzy inner surface. Delicious, healthy and affordable product 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. Requirement contains zinc, therefore, reduces the risk of cancer, prevents the occurrence of fetal neural tube defects in pregnant women, strengthens the immune system and normalizes blood clotting. The by-product improves the condition of the skin and the thyroid gland, reduces the level of homocysteine, slows down the aging process, favorably affects the digestive system, eyesight, smell. The product is rich in proteins that maintain muscle tone and are involved in their structure, helping to lose weight.

How to clean

The taste, aroma and appearance of a dish of beef scar largely depend on how it was cleaned. The by-product is poured on boiling water for 10 minutes, washed thoroughly, and dirt particles, food residue, film, mucus, and fat are cleaned with a knife. 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 after half an hour, washed under running water. When heavily contaminated, the beef tripe is immersed in lime, soaked for an hour in a weak solution of water with potassium permanganate or 20 ml of hydrogen peroxide.

How to cook

Some culinary tricks and general cooking rules apply to almost all recipes of dishes with beef tripe. The by-product is eliminated from unpleasant smell, 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 over, it should be poured as needed. A resilient, elastic scar should soften so that it can be easily pierced with a fork. After this, the by-product is brought to readiness entirely or cut into portioned pieces and cooked for another half an hour.

Beef tripe dishes

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

  • Time: 13 hours 30 minutes.
  • Servings: 8 persons.
  • Calorie dishes: 127 kcal per 100 g
  • Purpose: appetizer, main course.
  • Cuisine: international.
  • Difficulty: medium.

Juicy roll from beef rumen is a real culinary masterpiece, which is easy to surprise even tempted gourmets. Requirement requires a long preparation, so the preparation of an original snack or main course for a special occasion should begin about a day before the celebration. In the filling, you can add greens, carrots, allspice. The by-product roll will acquire a beautiful golden crust and will become even more appetizing if you fry it slightly in a frying pan with fragrant garlic butter. On the basis of rich broth, you can make sauce, soup and other dishes.

  • beef scar - 510 g,
  • tomatoes - 85 g,
  • onions - 115 g,
  • cloves to taste
  • lard - 55 g,
  • potatoes - 60 g,
  • garlic - 3 tooth.,
  • bay leaf - 3 pcs.,
  • ground black pepper to taste
  • allspice - to taste,
  • salt - to taste.

  1. Clean the beef tripe, immerse it in a container with cold water. Leave for 6 hours.
  2. Remove and scald with boiling water.
  3. Using a knife, clean off the remnants of the mucous membrane of the by-product. Rinse.
  4. Pour the scar with water, add salt.
  5. After 2 hours, change the water. Cook for 3 hours on low heat.
  6. Put on a baking sheet or tray. Leave to cool at room temperature.
  7. Potato peel.
  8. Fat cut into slices or cubes, cut off the skin at will.
  9. The cooled by-product is decomposed on the working surface. The edges can be cut to add tripe to the filling and give the future roll a regular rectangular shape.
  10. Season with black pepper and salt.
  11. Put the stuffing - lard, grated garlic.
  12. Form roll, tie with a strong thread.
  13. Transfer the by-product billet to a large saucepan.
  14. Pour cold water. Dice onions, potatoes, chopped tomatoes, cloves, allspice, bay leaf. If desired, add white pepper, favorite roots.
  15. Simmer for 2 hours.
  16. Cool it down. Gently pry and remove threads.
  17. Beef tripe roll is immediately cut into portions or left for an hour to “grab” and seal all the juices.
  18. Serve a side dish with a side dish, such as green peas.

In a pot

  • Time: 2 hours and 20 minutes.
  • Servings: 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 homemade cheese. A hot dish of gyuvech is also popular in Romania and Moldova, served in portioned gyuvechetah - clay or ceramic pots. Beef cicatrix preparation will take much less time if you buy a pre-cleaned by-product. 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 hammered into an almost ready meal of tripe to form a beautiful edible “lid” on top.

Offal preparation

First, rinse the lint thoroughly. Pour boiling water and leave for half an hour. Then carefully scrape the elastic organ to clean it from mud deposits. If desired, you can remove the fleecy layer, but this is not necessary. From this will not change your taste beef tripe. Recipes sometimes contain the advice to boil the muscular organ for several hours, so the dishes from the tripe will not have an unpleasant smell.

After boiling, drain the broth, add clean water and boil again. Repeat the same procedure 4-5 times, until the specific aroma disappears. Now you can start cooking. Add to the pot savory roots and spices: Lavrushka, carrots, peppercorns and celery. Tomit for three hours on low heat. Well cooked tripe has a soft texture and exudes a pleasant aroma of spices. Now it can be used for its intended purpose or freeze.

Holiday Rolls

Surprise guests with an unusual treat, from which they will be delighted. An interesting recipe will delight simplicity and originality. The composition of the dish - the available ingredients, now you are convinced of this. We go to the market and buy:

  • beef scar - a kilogram,
  • vegetables (fresh carrots and onions - 2 pcs.),
  • mushrooms - 400-500 grams (you can use oyster mushrooms),
  • butter - 100 grams,
  • spices (black pepper, garlic salt, coriander).

Technological process

Before you cook the beef tripe, prepare it: wash, peel, boil. This process is long, so we advise you to start in the evening. In the morning we take out the cooled organ, cut into small squares. For each part should be put a piece of butter.

Preparing the filling: Passera finely chopped onion, add grated carrots, slices of mushrooms, seasonings. Fry for 5-10 min. Let the stuffing cool, lay out the stuffing into pieces of tripe. Carefully roll up in the form of rolls, fasten with a toothpick. Now you need to put them on foil greased with vegetable oil, send it to the oven for half an hour at 180 o C. Before serving, sprinkle with greens.

Baked beef tripe in pots

When making homemade dishes from offal, be sure to add savory spices to them at your discretion, so they will become even tastier. Finally, we will tell you how to prepare a beef tripe according to the original recipe for a daily meal and a festive feast. Ingredients Required:

  • kilogram of tripe
  • two onions,
  • 500 ml sour cream 20% fat,
  • one hundred grams of cheese
  • ground crackers - 50 grams,
  • seasoning mix: ground coriander, red pepper, nutmeg,
  • big spoon of flour, salt, vegetable oil.

It will also require clay pots.


We wash the beef scar, clean it well with a brush, immerse it in a saucepan with boiling water to remove the film. Then pour running water, leave for a day in the refrigerator. Before cooking you need to scrape again. Cooking with roots for 3-4 hours. The cooking process is described above.

Cut the stomach into small pieces, lay out on the bottom of the pot, after having smeared it with sunflower oil along with the seasonings. Fry the onion in a pan, cover it with a tripe. Sour cream must be combined with flour, mix thoroughly with a fork or a whisk so that no lumps form, pour the contents of the clay container.

Grate cheese, mix with breadcrumbs - this will be the final layer of our dish. We send baked for half an hour. For hot drinkers, we recommend adding chili or capsicum. Serve with rice groats best beef tripe. The recipes presented in the material will undoubtedly diversify your home menu!

The benefits and harms of the product

Many people mistakenly believe that the scar is completely devoid of useful for the human body properties, besides also unpleasant as a food product. But in fact, this is absolutely an erroneous opinion. Requirement contains 97% of proteins, 4.2% of fat and is completely devoid of carbohydrates. The caloric content of this product is only 97 kcal per 100 g. Therefore, in the first place, it is a dietary food product that will give the body everything that is needed and will not allow it to gain weight.

It should be noted that the rumen contains vitamins of group B, macro- and micronutrients (calcium, magnesium, sodium, potassium, phosphorus, iron and iodine), as well as substances with antioxidant properties, and this provides a beneficial effect of this by-product on the skin and mucous membranes, digestive and nervous systems.

The use of a beef stomach does not bear much harm per se, but one should always remember that everything is good in moderation.

Selection and preparation of the scar

In retail outlets, you can find both peeled scar and unpeeled. In the second case, the preparation is much more complicated, but the result is worth the effort.

To choose a quality by-product, you must first pay attention to the following criteria:

  • Untreated scar has gray color on the surface, characteristic odor and elastic structure.
  • Refined, on the contrary, will be light gray, almost cream-colored, with a pleasant smell of fresh meat and the same dense and elastic surface. If the smell is unpleasant, then you have a stale product, and you should not buy it.
  • The presence of mucus, dark spots or foci of rot indicates the deterioration of the product and its unsuitability in food.

To obtain tasty and healthy dish, it is necessary to study information on how to prepare a scar at home. And although nowadays in many stores you can find an already cleansed, pre-packaged and frozen stomach without film and mucous membrane in vacuum-packed, if you suddenly purchased the product in its “original form”, it is necessary to subject it to the following procedures.

If you have already dealt with a similar by-product and know, for example, how to clean a pork stomach at home, it will be much easier for you, because the actions in this case are almost the same.

First you need to turn the tripe out of the inner surface out and thoroughly clean it from the mucous membrane. Fat from the outside also needs to be completely removed, as it has a pronounced unpleasant odor and will spoil the taste of the dish during cooking. After that, the scar must be washed several times in running water. The cleaning procedure requires special care, since it is from this stage that the quality of the prepared dish depends, therefore it is necessary to pay special attention to it.

Next, the purified and washed product is soaked for three to four hours in a three-percent solution of table vinegar or a weak solution of potassium permanganate of light pink color. This will eliminate the specific flavor. After soaking, rinse well again with water, and then rub the surface of the tripe with coarse salt and thoroughly wash the product after half an hour. At this stage, all the preparatory work is completed and you can proceed to further processing.


After cleaning and rinsing, the prepared boil must be filled with cold water and brought to a boil over high heat. Then you need to pour the water, and the scar once again rinse. Now it is put back into the pan, poured with cold water and boiled for five hours on low heat, periodically removing the foam. Half an hour before the end of cooking, you can add black and allspice peas - literally a few pieces, 1-2 bay leaves, a large onion and salt to taste.

How to cook the tripe at home, you can learn from the traditions of different nations. You can cook a lot from boiled beef cicatrix helpful and gorgeous according to its taste qualities of dishes. There are many culinary traditions in different countries for this wonderful by-product. Thus, in the Chechen cuisine, undercooked cicatrix is ​​cut into large pieces of cloth, stuffed with minced meat and liver, sewn edges and boiled until cooked. And in Scotland, it is boiled with oatmeal, richly seasoning with black pepper and onions. In Korea, prepare the first dish called heh.

Traditional with mushrooms

  • beef or mutton scar,
  • 1-2 bulbs
  • 1 carrot,
  • butter - 100 g,
  • fresh champignons - 300 g,
  • salt, pepper - to taste.

Finely chop the onion and fry in a pan in butter until transparent golden color. Add grated carrots, and later - sliced ​​mushrooms. While vegetables are languishing, chop the boiled scar into small strips, add it to the pan, salt, pepper and simmer under the lid for 10 minutes. Before serving, you can sprinkle any herbs to your taste.

Stewed tripe

The easiest way to simply and quickly cook a boiled scar is to dry it in a tomato with spices. For this cooked until ready beef offal cut into pieces, stir fry, stirring, 10−15 minutes in butter. After that, add chopped garlic, ground black pepper and tomato paste to the pan. Fill all with hot water and simmer another 5 minutes on low heat. The finished dish is served hot with pasta, buckwheat porridge or mashed potatoes as a side dish.

Festive roll

Even a festive meal for a festive table can be made from the rumen. For example, a roll that is served chilled and can wonderfully serve as a snack. For this we need:

  • beef, mutton or pork scar,
  • carrot,
  • garlic,
  • mustard,
  • salt.

We rub the stomach with salt and mustard from the inside, put the carrots grated on a large grater with garlic cloves inside. We wrap tightly in a roll, remembering that when cooking, it will greatly decrease in volume, bend the edges and firmly tie up the thread in several places.

Fill the prepared roll with cold water, boil for 10 minutes, then drain the water. We act in this way 2−3 times. After that, cook the roll out of tripe for 4-5 hours until cooked. Half an hour before the end of cooking add spices, onions and salt to taste.

After we remove from heat and leave in a saucepan until it cools completely. We take out of the broth and on a plate remove the dish in the refrigerator, where we stand it for several hours. Then it remains only to remove the thread, cut the roll into portions no more than 1 cm thick and serve on a plate covered with lettuce leaves and other greens.

Warsaw in Warsaw

Polish cuisine also has a national dish based on beef tripe. It is a rich soup with roots and cheese. The following ingredients are necessary for its preparation:

  • beef scar - 1 kg,
  • beef bones - 300 g,
  • celery root - 200 g,
  • onions - 3 pcs.,
  • carrots - 3pcs.,
  • butter,
  • semi-hard cheese - 100 g,
  • nutmeg, marjoram, ground ginger, salt and pepper to taste.

First, put the boil broth from beef bones and 4 liters of water. In the meantime, he cooks, prepare the scar - clean, wash and soak according to the standard scheme. After boiling for 5 minutes, drain the water and rinse again with cold water.

Once bone broth will cook, you need to remove the bones from it, pour half the broth, and in the rest put a scar and cook for 3.5 hours over low heat. After that add half of onion, carrot and celery to it and cook for another half hour.

While the scar is boiling, chop the remaining vegetables and pass until soft in butter.

Remove the finished stomach and cut into thin strips.In a separate saucepan, fry a spoonful of flour in a small amount of butter until golden brown, diluted with broth, cast in advance. Add vegetables, scar, salt, season with spices and let boil for another 3 minutes. When serving, sprinkle with grated cheese.

In red sauce

Another option, how to cook a beef stomach, is to follow the traditions of Italian cuisine.

Ingredients for the dish:

  • tripe - 700 g,
  • tomato sauce or fresh tomatoes in its own juice - 500 g,
  • sugar - 50 g,
  • olive oil,
  • salt,
  • basil, garlic, onion,
  • white bread (baguette).

  1. We clean the scar by standard technology, wash, scald and drain the water.
  2. Put the tripe in clean salted water and boil until soft for 1.5-2 hours. After drying and chop it into thin strips.
  3. In a skillet pouring tomato sauce and, without ceasing to stir, bring to a boil over moderate heat. Next, put the tripe, add sugar and mix well. Then reduce the fire and slowly extinguish the scar under the lid closed for an hour. Thanks to this, the triumphant is enriched with the taste of tomatoes and becomes even more tender.
  4. Finely chop the basil, garlic clove and onion, fry in olive oil and add to the skillet.
  5. White bread is served to the finished dish. Before serving, sprinkle the scar with grated parmesan.

What is this product?

What is a beef tripe? The by-product is an organ of the digestive tract. This is the initial part of the stomach, into which, after chewing, grass, hay, silage, and other feeds used by cloven-hoofed animals are fed. It looks like a bag, painted in a pinkish, gray, brown or greenish color (shade depends on the food that prevails in the diet). Its walls are dense, and inside is a fleecy layer.

Often used in the name of the people - tripe. And some by-products are very fond of such by-products. So, he occupies an honorable place in the national cuisines of the Caucasus, Poland and other countries. And in some of it not just delicious dishes are prepared, but real delicacies!

How to clean the scar? The answer to the question concerns many housewives, and if you purchased an unpurified product, then proceed as follows:

  1. Thoroughly wash the scar in running warm or hot water.
  2. Dip the tripe in boiling water and leave for ten minutes.
  3. Wash the scar again with hot water. Use a hard sponge or brush to clean the gray top layer, on which food particles and dirt, mucus, and film can remain. All this must be removed.
  4. If the layer is excessively dirty, it can be removed without fear of damaging the underlying tissue. But this step is optional: if there is no dirt, you can not remove this part.
  5. In case of heavy pollution and a significant age of the animal, use this trick: sprinkle the entire surface with salt (preferably stone), wash the scar and leave it in a container filled with cold water for a day. Then clean the tripe from all sides with a brush.
  6. For effective cleaning, you can pour water into a basin and add a tablespoon of hydrogen peroxide. Place a tripe in this solution so that it sinks completely into the liquid. After an hour, proceed to brushing, then rinse the by-product several times. Peroxide will allow to whiten the fabric, remove unwanted color and achieve disinfection.

Getting rid of the smell

Many are also interested in how to get rid of the smell. It is specific and not the most pleasant, so make preparations before preparing the scar. Eliminate the smell is possible in several ways:

  • Five to seven boils. One lasts about 10 minutes, and each time the water is drained.
  • Soaking in acetic solution. In a liter of water, dissolve 50 ml of 9% table vinegar and a tablespoon of salt. In this fluid, hold the scar for three hours, then rinse thoroughly.
  • Soaking in saline solution. For each liter of cold water, add five tablespoons of salt. After three to four hours, rinse the tripe. If the smell persists, repeat the procedure.
  • Add a teaspoon of ammonia to the water, hold the scar in this solution for three hours, then rinse it very thoroughly.
  • Effectively immersion in soda solution (100 g per two liters of water) for several hours.
  • Prepare a weak pale pink solution of potassium permanganate, leave your scar in it for several hours.

Before cooking, the scar must be thermally processed. But how to cook this by-product? It is simple, but not fast, as the fabrics are very dense. Immerse the washed up taste in a saucepan and cover with clean water. After boiling, reduce the heat, cover the container with a lid and boil the by-product for 3.5-4 hours. If it is easily pierced with a toothpick or fork, it indicates readiness. Remove the scar and use at its discretion.


How to cook tasty and easy beef tripe? There are many different dishes, and successful options are discussed below.

From the rumen will turn out delicious delicious roll. You need this:

  • 700 grams of beef tripe,
  • 2 tomatoes,
  • bulb,
  • three garlic cloves
  • one large potato
  • spices, such as basil, Provencal herbs or any other,
  • salt.

  1. After thoroughly cleaning and boiling, cool the beef scar, spread it out on a flat surface, cut off the irregularities and edges so that a rectangular or square layer lies in front of you. Sprinkle it with salt and seasoning.
  2. After boiling, peel the tomatoes from the skins, chop them up: finely chop or put into a blender. Potatoes after cleaning, rub on a grater. Also rub the peeled garlic. Peel the onion and finely cut with a knife. Combine all these ingredients, season and salt. This is a filling.
  3. Lubricate the needle evenly with the filling, turn into a roll, tie it in several places with threads so that it does not fall apart during cooking.
  4. Wrap your roll in foil, place on a baking sheet and send for an hour in an oven preheated to 180 degrees.
  5. Cool the roll, remove the foil and thread, cut your snack and serve.

Very tasty get a scar in pots. If you decide to use such a recipe, prepare the following ingredients:

  • 1 kg of tripe
  • 500 grams of champignon or oyster mushrooms (other mushrooms will do),
  • three large garlic cloves,
  • three juicy tomatoes,
  • 200 grams of hard cheese
  • teaspoon ground paprika,
  • greens to your taste
  • 5 tbsp. l butter,
  • Art. a spoon of flour,
  • salt.

  1. Clean and not smelling scar, boil until fully cooked, cool slightly and cut into strips about 1.5 cm wide and 3-4 cm long. Leave the broth after cooking, it is still useful.
  2. Crush tomatoes in a convenient way: scroll through a meat grinder, cut, immerse in a blender. You can pre-clean the tomatoes, but first pour boiling water over them so that the skins quickly peel off. After washing, chop the champignons, peel and crush the garlic.
  3. Heat and melt butter in a skillet. On it, fry the champignons, then lay them out, add flour and fry the tripe of tripe until light rosy.
  4. Prepare pots. On the bottom of each spread on a layer of roasted scar with grated fresh garlic. Next, put the mushrooms, then tomatoes. Pour into each container about 5 tablespoons of broth remaining after cooking and add a little oil, which is in the pan. Each layer should be salted, also pour the paprika.
  5. Close the pots and send for an hour to an oven heated to about 180 degrees.
  6. 7-10 minutes before the end of the cooking process, rub hard cheese and add it to each pot. Remove the lids and cook the dish to the end so that the cheese melts and slightly turns brown.

Now you know what dishes you can cook from a beef tripe, and you will be able to please the household and guests. They will be surprised when they find out the main ingredient!

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

The first section of the stomach of a cow or beef scar is a high-protein, low-fat by-product, rich in vitamins and macronutrients. The grill is prepared, stuffed, baked in pots, added to Armenian khash, rolls, Polish soup flyaki, kuchmachi, stews, Moldavian chorba, haggis and other popular dishes. A scar is a pink, gray or greenish pouch consisting of smooth muscle fibers with a fuzzy inner surface. Delicious, healthy and affordable product will be a great addition to the diet, if you know the secrets of its preparation.

Grilled scar on grill

  • Time: 6 hours.
  • Servings: 8 persons.
  • Calorie dishes: 150 kcal per 100 g
  • Purpose: snack, picnic dish.
  • Cuisine: international.
  • Difficulty: medium.

Crisp grilled scar on the grill is a light, islette dish that can be offered to beer and non-alcoholic soft drinks. The main thing - to get rid of the smell with water and salt. The size of the pieces depends on the number of servings of the snack, but they should not be made too thin, otherwise the beef goose will turn out to be overdried and tasteless. Mixing spices for frying can be harvested by yourself, coriander, fresh rosemary, oregano, thyme sprigs are combined with the by-product. A sauce is served to the dish, for example, sour cream mixed with garlic and chopped parsley.


  • beef scar - 365 g,
  • olive oil - 35 ml,
  • soy sauce - 1 tbsp. l.,
  • ground black pepper to taste
  • ground red pepper - to taste,
  • onions - 1 pc.,
  • salt - to taste.

Cooking method:

  1. Clean the beef gum.
  2. Immerse the by-product 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 the 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 the beef tripe, cut into medium-sized slices.
  7. Sprinkle the by-product with a mixture of spices.
  8. Sprinkle with olive or vegetable oil.
  9. Fry on a wire rack until ready.
  10. Before serving, pour the scar with soy sauce and decorate the dish with onion rings.

  • Time: 2 hours 10 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 137 kcal per 100 g
  • Purpose: the first dish.
  • Cuisine: Bulgarian.
  • Difficulty: medium.

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


  • beef scar - 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 cleaned by-product thoroughly.
  2. Pour water, bring to a boil. After 10-15 minutes, drain the liquid.
  3. Again fill the scar with water, cook until done. Salt should not be added.
  4. Remove beef entrails from the broth. Chop or slice offal in small cubes.
  5. In a deep frying pan fry the flour.
  6. Add the beaten eggs. Mix.
  7. Gradually introduce sour milk.
  8. A thin stream pour 3-4 boils boiling broth from under the guise, intensively breaking up the lumps with a wooden spatula.
  9. When the mass becomes homogeneous, pour into a saucepan with the remaining portion of broth, mix.
  10. Add chopped tripe, salt. Bring the offal to the boil. Boil for 5 minutes, remove from heat.
  11. Melt the butter in a saucepan. Add red pepper and paprika. Stir, combine with broth.
  12. Pour the chorba in the heated tureen.
  13. White bread cut into cubes, fry.
  14. Garnish with a dish of beef tripe ruddy breadcrumbs or serve them separately.

Scar beef 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 food. The by-product is a useful food supplement, not an alternative to feed. Trebuha satisfies hunger, normalizes intestinal microflora. It is given in raw form to adult individuals and puppies aged from 6 months, no more than 2-4 times a week. It is easy to calculate the correct dosage - up to 100 g of beef tripe is required for every 10 kg of animal weight. Veterinarians recommend holding the scar for dogs in the freezer for a couple of days or pre-scald the by-product with boiling water.

How to cook beef tripe - the secrets of chefs

To make your life easier, you need to purchase a scar that is completely cleaned, which will save you time. If you cannot find one, purchase the uncleaned one, while choosing the most white pieces. Further preparation is divided into three stages, and we will consider each separately.

How to get rid of the smell?

The scar has a distinct unpleasant smell, so you should get rid of it. Some people advise to soak the product for a long time in a solution of vinegar, however, digestion will take less time and the smell will more effectively eliminate.

Before removing the smell, cut the scar in 10 cm pieces, cover with water and send to the stove, turning on a large fire. Boil and boil for 10 minutes, then drain and refill with fresh water. Return the scar to the plate and repeat these manipulations until the smell completely disappears. This may require 5-8 cooking.

How to cook?

The last stage - cooking, after which the elastic scar softens. Fill it with clean fresh water, add roots and seasonings. This may be bay leaves, carrots, celery, allspice, onions. However, all the spices that are used when cooking broth. Boil the water, screw the fire and leave the pan for 4 hours. If necessary, fill the boiling water with boiling water.

After the scar has softened so much that it can be pierced with a fork, remove it from the pan and cut into 1x3 cm sticks. Boil for another 30 minutes to make them softer, then you can use it, put it in the fridge or freeze it.

Dishes from beef tripe: what to cook?

Beef tripe dishes are found in many cuisines of the world. It can be flyaki, roll, hearty thick soups, homemade sausage, hagis. However, these are not the only dishes where the scar plays the first violin. And some delicious recipes are listed below.

Fried grilled scar


  • Scar - 350 g
  • Olive oil - 25 ml
  • Salt - pinch or to taste
  • Ground black pepper - pinch

Step by step preparation:
  1. Clean the scar thoroughly, following the instructions described above.
  2. Also remove the unpleasant smell.
  3. Then wash it very well in warm water.
  4. Put it in a saucepan and cook over medium heat for 2-3 hours.
  5. Next, cut into slices, salt, season with black pepper, drizzle with olive oil and fry on a wire rack.

Chorba with a scar


  • Beef scar - 2 kg
  • Onions - 500 g
  • Carrots - 500 g
  • Black pepper peas - 10 pcs.
  • Bay leaf - 2 pcs.
  • Garlic - 100 g
  • Milk - 1 L
  • Butter - 100 g
  • Wine vinegar and garlic to taste

Step by step preparation:
  1. Rinse the scar thoroughly, cover with cold water and boil.
  2. Change the water and bring to a boil again.
  3. Season with salt and spices.
  4. Cook the product for 3-4 hours until fully cooked, i.e. until soft.
  5. Cut the finished scar into small pieces.
  6. Strain the broth through a fine iron sieve or cheesecloth.
  7. Pour in milk, season with butter, vinegar and garlic to taste.
  8. Pour the broth into portions and put chopped scar into each.

Tripe with rice in Afghani


  • Beef scar - 1 kg
  • Rice - 200 g
  • Tomato puree - 50 g
  • Butter - 100 g
  • Salt, black pepper (ground) - to taste
  • Onion - 1 pc.
  • Parsley - 25 g

Step by step preparation:
  1. Scar pre-clean and boil in salted water until tender.
  2. Separately, boil the rice until half cooked and fold it into a fine sieve.
  3. Cool the finished scar and cut into strips.
  4. Bulb onions diced and stew in butter until transparent and soft.
  5. Add scars to the pan and fry for 5 minutes.
  6. Add tomato puree, season with salt and pepper.
  7. Fill the scar with hot water and simmer on low heat for 10-15 minutes.
  8. Put boiled rice, chopped parsley in the pan to the scars and mix.
  9. Put the dish in an oven preheated to 170 ° C and bake until rice is cooked.

Beef roll

The recipe for making a roll of rumen is not less popular dish that is not difficult to cook.


  • Beef scar - 1 kg
  • Water - 1 l
  • Sea salt - 3 tsp.
  • Spices (coriander, cardamom, dill seed, dried dill greens, crushed pepper, ground pepper) - to taste
  • Parsley - a few twigs
  • Garlic - 8 cloves
  • Onions - 3 pcs.
  • Carrots - 1 pc.

Step by step preparation:
  1. With a clean and white scar cut off all the fat.
  2. Pour water into a pressure cooker, add sea salt and place a scar. Close the lid and cook until boiling.
  3. After that, turn down the gas and cook for half an hour over medium heat.
  4. Turn off the gas, using a skimmer and a wooden spatula, remove the scar.
  5. Do not pour out the broth, it will be needed for further cooking.
  6. Spread a scar on the cling film with the rough side up and leave to cool.
  7. Cut off the cooled scar in convex places so that it acquires a flat surface that will allow it to roll.
  8. Turn it smooth side up and rub with spices, sprinkle with finely chopped parsley.
  9. Squeeze garlic cloves through the press.
  10. Sprinkle finely chopped onions.
  11. Roll the scar into a tight roll and wrap cling film.
  12. Put the roll into the pan. Add sliced ​​carrots, peppercorns and greens.
  13. Boil and boil for 40 minutes under the lid closed.
  14. Chill the roll without getting it out of the broth.
  15. After remove from the pan, put on a plate and send in the refrigerator for 4 hours. After this time, remove the film and cut the rolls with rings.