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What is beef scalded tripe?

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Beef scalded tripe is a cow's stomach. It is cooked by placing it in hot water and leaving it there until the point where it is just cooked, but not over cooked. All tripe is scalded before being sold in the United States. read more

Beef Tripe In the English-speaking world, Beef Tripe can come from the first three of the animal's four stomachs. (In the southern US, tripe is just as likely to be from a hog.) Europeans distinguish between four different types of beef tripe, and use all four. Plain (aka smooth, blanket, flat) Tripe. Called "gras double" in French. read more

How to Cook Beef Tripe Three Parts: Cleaning and Preparing Tripe Adding Flavor to Tripe Incorporating Tripe into a Dish Community Q&A Beef tripe is a type of food derived from the lining of one of a cow's four stomach chambers. read more

To cook beef tripe, clean the tripe and cut it into uniform pieces. Boil the tripe by itself for 15-30 minutes to soften it, and then prepare a broth with vegetables, seasoning, salt, and water. Simmer the tripe in the broth for 1-3 hours until the tripe is tender, and save the stock for cooking later. read more

Tripe is the muscular lining of beef stomach (can also be from sheep or pigs, but rarely). It comes in 4 types: the fat part of the first belly (called gras double in France), and three different sections of the honeycomb (the second stomach of the cow)--light, dark, and the partial honeycomb of the 2nd belly's extreme end. read more

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