Meats and Sausages
Tripe Stew
| Materials | Metric | US |
|---|---|---|
| beef stomachs* | 450 g | 0.99 lb |
| pork stomachs* | 450 g | 0.99 lb |
| pork skins | 60 g | 2 oz |
| lard | 10 g | 1/3 oz |
| * clean tripe can usually be bought in food supermarkets | ||
| beef bones for making stock | 1 kg | 2.2 lb |
| Ingredients for 1 kg (2.2 lb) of materials | ||
| salt | 12 g | 2 tsp |
| pepper | 1 g | 1/2 tsp |
| ginger | 0.5 g | 1/2 tsp |
| paprika | 0.5 g | 1/2 tsp |
| parsley root | 10 g | 1/3 oz |
| carrots | 10 g | 1/3 oz |
| marjoram | 0.2 g | 1/10 tsp |
| celery | 10 g | 1/3 oz |
Instructions
- Both beef and pork stomachs are prepared in the same manner. Clean stomachs well, than soak for 12 hours in cold water. A few water changes are needed. Cur stomachs into two parts, place in water and bring to a boil. Cook for 15 minutes. Remove from water and check for a smell. If an odor is still detected, boil stomachs for additional 15 minutes and the odor will go away. Place stomachs on screens or tables to cool.
- Wash the skins and simmer at 194-203° F, 90-95° C for 60 minutes in about 120 ml (1/2 cup) of water. Spread on table to cool down.
- Place bones in pot, add 5 liters (5 quarts and one cup) of water and bring to a boil. Cook for 3 hours, add parsley, celery and carrots and cook one more hour (total 4 hours). Strain the stock.
- Cut stomachs into strips 2 x 1/4" (50 x 6 mm). Grind skins through 1/8" (3 mm) plate.
- Mix tripe (stomach strips) with ground skins adding salt, remaining spices and melted lard.
- Place 280 g (10 oz) tripe mixture in pint jar, and 140 g (5 oz) tripe in 1/2 pint jars. Add boiling hot beef stock leaving 1 inch headspace.
- Process at once at 250° F, 121° C:
1/2 Pint jars - 50 min
Pint jars - 60 min
