What is the Tripe
There Tripe it is a food of animal origin; it is part of the fifth quarter of the slaughtered beast and in particular belongs to the group of offal.
Tripe CANNOT be eaten raw and the one on the market is almost always ready for use (final cooking). After slaughter, the rumen must be carefully scraped and washed and, preferably, pre-cooked in hot water. Preparing any recipe with raw tripe, even if well cleaned, would require very long cooking times and without the guarantee of achieving a good result.
Contrary to what many may believe, tripe is NOT a fatty food; certainly, it never constitutes simple and rapid digestion recipes, but this does not derive from the overall lipid content, but from the composition and structure of the protein tissues (as well as from the additional ingredients).
Nutritional values (per 100 g of edible portion)
Pork or bovine tripe is not the only edible stomach; even the tripe of some fish boasts noteworthy organoleptic and gustatory characteristics. Examples are indicative to say the least: cod tripe, tuna tripe, tripe of monkfish, sea bass tripe, grouper tripe and snapper tripe Obviously, the specimens must be of considerable size.
The production of tripe must be carried out following very specific steps:
- Killing and slaughter of the animal with separation of the viscera
- Separation of the stomach (s) from the rest of the digestive tract
- Emptying of gastric contents
- Tripe washing
- Separation of the mucosa
- Degreasing with water and vinegar
- Pre-cooking, cooling and possible freezing
Ultimately, lots of elbow grease!
On the other hand, not at the level of small productions, but on an industrial scale, it is also permitted to use "means" that are anything but orthodox. hydrogen peroxide (hydrogen peroxide, to whiten the fabric) ed sodium hydroxide (caustic soda, to degrease the mucosa well), even if personally I have some doubts about their relevance and harmlessness in the context.
Nutritional characteristics
Tripe is a lean food, rich in high biological value proteins. It does not contain carbohydrates or fiber, and there is insufficient data to establish its suitability for the diet against certain metabolic diseases (lack of values such as cholesterol and saturated fatty acids). Of course, tripe is a cut of meat (or rather , fifth quarter) decidedly low-calorie.
Furthermore, as far as mineral salts are concerned, tripe contains excellent quantities of iron (useful for fighting and preventing iron deficiency anemia) and there is no lack of excellent concentrations of many B vitamins (thiamin, riboflavin and niacin).
Tripe may contain high levels of purines, unwanted molecules for people suffering from hyperuricemia and gouty attacks.
Tripe-based Video Recipes
We propose, below, the video recipe to cook light and tasty tripe with sauce, which can also be used to prepare the "famous" risotto with tripe.
Tripe LIGHT
Problems with playing the video? Reload the video from youtube.
- Go to the Video Page
- Go to the Video Recipes Section
- Watch the video on youtube
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