- 1). Pull any pieces of visible fat from the tripe, and cut off any parts that appear loose and stringy. To further reduce the characteristic smell of cooking tripe, boil it rapidly for five minutes and then drain the water.
- 2). Cover the tripe again with cold water, or beef broth if desired. Salt lightly. Bring the pot to a gentle simmer. Cook for four to eight hours, as needed, until the tripe is tender and has a slightly gelatinous texture when chewed. Add more liquid as needed.
- 3). Drain the water from the tripe, and set it on a cutting board to cool. When it can be handled comfortably, cut it into squares or strips as directed in your preferred recipe. Some recipes call for a portion of the cooking liquid to be retained as a base for sauce making.
- 4). Season and cook as directed in your favorite recipe, or freeze for later consumption.
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