Beef tripe is a type of offal made from the lining of a cow’s stomach chambers. It may not sound appetizing, but properly cleaned and cooked tripe can be delicious in stews, soups, stir fries and other dishes. However, cleaning tripe takes some work to remove impurities and the smell. Here is a step-by-step guide to cleaning tripe at home.
What is Beef Tripe?
Beef tripe comes from the stomach lining of cattle. There are four types of tripe corresponding to the four compartments of a cow’s stomach:
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Rumen – Also called blanketing tripe, this comes from the first stomach compartment. It has a smooth texture.
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Reticulum – Also called honeycomb tripe, this is from the second stomach and has a honeycomb texture.
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Omasum – Also called book tripe, this comes from the third stomach compartment. It has a leaf-like texture.
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Abomasum – Also called reed tripe, this comes from the fourth, true stomach. It has a ridged texture.
Honeycomb tripe is one of the most commonly used varieties for cooking Tripe linings have a rubbery, chewy texture when cooked
Why Does Raw Tripe Vary in Color?
The color of raw tripe depends on whether it has been bleached
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Unbleached tripe is yellow, brown or even greenish in color. This is the natural color of the tripe lining.
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Bleached tripe has been soaked in a chlorine solution, giving it a pale white color. Most grocery store tripe is bleached.
The bleaching process helps remove impurities and soften the tripe. But unbleached tripe needs more cleaning.
How to Clean Unbleached Yellow Tripe
For unbleached yellow tripe, take these steps:
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Rinse the tripe under cold running water. Cut away any fat or tissue not part of the tripe lining.
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Place the tripe in a pot of boiling water for 10-15 minutes to soften it.
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Use a sharp knife to scrape off the yellowish surface layer on both sides. This takes some effort. Resoak in hot water if needed.
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Rub rock salt all over the tripe on both sides to draw out impurities. Rinse off the salt.
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Scrub the honeycomb crevices with a toothbrush to remove any dirt lodged inside.
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Rinse the tripe several more times in cold water until it no longer smells. Now it is ready for cooking.
How to Clean Bleached White Tripe
For the white, bleached tripe found at grocery stores:
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Rinse the tripe under cold running water. Cut away any fat or tissue not part of the tripe.
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Fill a pot with water and 1 tsp of salt. Add the tripe and bring to a boil for 10-15 minutes.
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Drain and rinse the tripe well under cold water. This removes any residual chlorine and further disinfects.
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Cut the tripe into pieces if desired. It is now ready for cooking recipes.
Parboiling Tripe Before Cooking
An extra parboiling step helps tenderize the tripe further:
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After cleaning the tripe, place in a pot and cover with water. Add several tablespoons of salt.
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Bring to a boil for 10 minutes, then drain and rinse under cold water.
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Cut the parboiled tripe into bite-sized pieces for faster cooking later.
How to Cut and Cook Tripe
Tripe should be cut after cleaning and parboiling since it will be difficult to cut once cooked and tenderized. Common prep methods include:
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Cut into 1-inch square pieces for soups and stews.
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Slice thinly for stir-fries.
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Leave whole for grilling or pan-frying.
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Cut into wide strips for deep-frying.
Some delicious ways to cook tripe include:
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Tripe soup – Popular in Mexican and Middle Eastern cuisines. Simmer with vegetables and seasoning.
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Tripe salad – Toss with vegetables and dressing for a protein-packed salad.
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Stir-fried tripe – Quickly stir-fry with garlic, ginger and soy sauce.
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Grilled honeycomb tripe – Brush with oil and grill lightly for texture.
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Deep-fried breaded tripe – Bread and deep-fry for appetizers.
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Stewed tripe – Simmer in a flavorful sauce or tomato-based stew.
Tips for Working with Tripe
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Cleaned tripe can be stored in the freezer for 2-3 months until ready to use.
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Uncooked tripe has little flavor on its own. It takes on the flavors of what it is cooked with.
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Cook tripe thoroughly as it can have a rubbery texture if undercooked. Slow braising is ideal.
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Add tripe at the start of stews so it has time to become tender.
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Some people blanch tripe after cleaning to reduce the odor before cooking.
With proper cleaning and preparation, tripe can be a unique and tasty addition to many dishes!
WHY BEEF TRIPE IS WHITE IN COLOR
The white pale color tripe has been bleached with chlorine. Most of the time they have been partially cleaned too. The Asian store I got this beef tripe from, only sells bleached beef tripe.
Cleaning Unbleached Beef Tripe
You will want to clean unbleached tripe in pretty much the same way that you clean ox (beef) tongue that had not been trimmed. Start by cutting off and discarding all unwanted fat and anything that doesnt look like tripe. Next, rub the tripe all over with rock salt then rinse it with vinegar. Repeat this process until there are no visible impurities. Then, scrape the entire surface of the tripe with a long sharp knife. Finally, rinse the tripe several times with water.
In the case of honeycomb tripe, a soft clean toothbrush is useful to pry any dirt out of the crevices.
HOW TO CLEAN TRIPE | SHAKI | WAYS TO CLEAN COW’S TRIPE WITHOUT BLEACH | SPICY & DELICIOUS GOODNESS
FAQ
What is the best way to clean beef tripe?
Chris Cosentino suggests washing well and dipping in not-quite-boiling vinegar to remove any odor. Additionally, you could wash it further with a mixture of flour, water and salt (1 cup flour to 1/2 gallon water) if desired. For bleached tripe, some cooks recommend just rinsing.
Does tripe need to be washed before cooking?
Yes, intestines, often referred to as offal or tripe, should always be cleaned before cooking. This cleaning process is essential for several reasons: Hygiene: Intestines can harbor bacteria and other pathogens, so thorough cleaning helps ensure food safety.
How long to boil beef tripe?
- Boil: Bring water to a boil in a large pot. Add the cleaned tripe, salt, and optional aromatics.
- Simmer: Reduce heat to a simmer and cover the pot.
- Check: After about 90 minutes, check the tripe for tenderness.
- Adjust Time: Continue simmering for another 15-30 minutes, or until the tripe is tender to your liking.
- Cool and Cut: Remove the tripe from the pot, let it cool, and then cut it into smaller pieces.
