Cooking Tripe

BEFORE COOKING:

To remove any unpleasant odor, if using frozen, cleaned tripe, thaw it, separate it thoroughly, and rinse it with cold water. Place it in a pot, cover with boiling water and cook for about 5 minutes. Then drain and rinse with cold water. Transfer it back to the pot, cover with boiling water again and this time cook for about 15 minutes, then drain once more. If the tripe is fresh, clean it very thoroughly – first with a knife. Then rinse it several times in warm water. After draining, sprinkle it with a generous layer of salt and scrub it with a stiff brush until completely clean. Finally, rinse it intensively under running water. Place the cleaned tripe in cold water and let it sit for at least one hour. Afterwards, transfer it to a pot, cover with cold water, and bring to a boil. Remove it from the pot and rinse with fresh cold water.

COOKING:

Cover the tripe with a previously prepared broth. Cook for 1–1.5 hours. If necessary, top up the broth with boiling water. When the tripe is tender, add separately cooked vegetables. Fifteen minutes before the end of cooking, season with salt and spices to taste, preferably adding marjoram, nutmeg, and ginger. Cook covered. Well-cooked tripe should be so tender that it can be easily mashed with your fingers.

SERVING SUGGESTION:

Tripe is most commonly served with fresh bread and accompaniments, such as meatballs or potato dumplings. You can also add beef and finely chopped vegetables (except leeks) that were used to prepare the broth.

Enjoy your meal!