CookEat Recipe
Tripe with Eggs, Lemon and Parmesan
Narrow strips of boiled beef tripe cooked in garlic-parsley butter and bound with eggs, lemon juice and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 600 g professionally prepared, fully boiled beef tripe; 1 garlic clove, finely chopped; 1 tablespoon finely chopped parsley; 40 g butter; Salt and black pepper; 2 eggs; Juice of half a lemon; 30 g grated Parmesan; A little hot water only if needed to prevent sticking.
Step 2
Keep the fully boiled tripe refrigerated until needed; home-cooked leftovers must have been cooled promptly and stored at 4°C or below for no more than 2–3 days. Cut into strips about half a finger wide, roughly 5–8 mm, and dry with a clean cloth or paper towels.
Step 3
Melt the butter in a heavy pan with the garlic and parsley and let them sizzle gently for about 30–60 seconds. Add the tripe, season with salt and pepper and turn it through the flavoured butter. Cover and cook gently for about 40–60 minutes until very tender and reheated throughout to at least 74°C. Stir often and add only a small splash of hot water if needed to prevent sticking; do not make a broth or tomato sauce.
Step 4
Beat the eggs with the lemon juice and Parmesan. Lower the heat and stir this mixture through the tender tripe until it binds the strips in soft moist curds and reaches 74°C. Remove from the heat promptly and serve; do not leave the egg mixture raw or cook it into a dry separate omelette.
Step 5
If starting with raw tripe, buy it professionally cleaned and prepared for human consumption. Cover with water, 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 as above and continue directly with the garlic-parsley butter method. Allow this additional time.
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