CookEat Recipe
Tripe in Meat Jus
Boiled beef tripe cut into narrow strips, sautéed in butter and slowly finished in meat juices with a little Parmesan.
Method
Steps
Step 1
Gather the ingredients: 600 g professionally prepared, fully boiled beef tripe, preferably a thick ridged piece; 40 g butter; About 400 ml ready-to-use beef jus, added as needed; Salt and black pepper; 15 g grated Parmesan.
Step 2
Use fully cooked tripe from a food supplier, or freshly boil it as described below. Keep refrigerated until needed; if using home-cooked leftovers, they must have been cooled promptly and kept at 4°C or below for no more than 2–3 days. Cut the cooked tripe into strips about half a finger wide, roughly 5–8 mm, and dry them between clean cloths or paper towels.
Step 3
Melt the butter in a heavy casserole and add the tripe. Cook over moderate heat, stirring, until the butter has been absorbed and the tripe is sizzling, about 5–8 minutes.
Step 4
Add the meat juices and season with salt and pepper. Cover and simmer gently, stirring occasionally and adding more juices if needed, until very tender, about 45–60 minutes or longer depending on its initial tenderness. Ensure the reheated tripe reaches at least 74°C throughout. Stir in the Parmesan just before serving hot.
Step 5
For the tomato version, replace the meat juices with about 350 ml plain tomato purée and a little water as needed. Retain the butter, slow cooking and final Parmesan.
Step 6
If starting with raw tripe, obtain it already cleaned and prepared for human consumption by an inspected food supplier. Cover it with water in a separate pot, bring to a boil and simmer gently for about 2–3 hours or longer until tender and at least 74°C. Drain, cut and dry the strips, then continue directly with the butter and sauce method. This preliminary cooking adds to the listed time.
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