Description
I do not presume to rank this dish of any national cuisine, because I designed it myself. Certainly, there are many analogies, but in this version I do not for one website it was not found. And believe me, it's really good ))) And fans of offal will certainly like it )))
Ingredients
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Tripe beef
3 kg
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Onion
3 piece
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Garlic
3 piece
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Radish
1 piece
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Peppers red hot chilli
2 piece
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Cilantro
1 coup
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Green onions
1 coup
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Salt
1 Tbsp
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Allspice
0.5 tsp
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Pita
Cooking
The tripe I did it well cleaned and washed. Recommendations of any kind regarding rubbing with salt, pouring, vinegar, etc., I walk and do the simple: pour cold water and put on fire. After boiling, turn the heat to medium, and cook for 30-40 minutes.
Then drain the water, wash the tripe and cut it arbitrarily, as shown in the photo. Then again fill with water, bring to a boil and cook over moderate heat for 3 hours. Pay attention to the fact that the tripe takes me half pans, no less, otherwise the soup will be too liquid and will not be nourishing.
Vegetable set like this. Radish, by the way, and more will not be worse.
While the tripe cooks, prepare vegetables and herbs. Onion cut finely,
The radish rubbed on a coarse grater,
Mix them together and add 1 tsp salt to let the juice.
Green onions and cilantro, I take a large bunch (150-200 g). Peppers are also great, but I like it hot, so we added the dried pod.
Green chop onion finely
Cilantro, too, and spread to the onions, because to put in the soup I will be together.
Garlic crush the flat side of a knife
And, porubov finely, mix with 1 tsp of salt as well for juice.
About an hour and a half or two, after the tripe is boiled a second time, i.e. an hour until tender, put onion, radish and red pepper. Carefully choose pods! They must be free of damage (cracks, wormholes), otherwise all danger will fall into the soup, and eat it will be very difficult )))
I almost forgot to say about the pita. The fact that this soup goes wonderfully with dried pita bread, as well as hash. The pita bread I usually spread to dry before you start cooking. To do this, simply tear it into pieces and rolled up roll, as pictured. Folded it is more convenient to chop up into a bowl. Fastest lavash dries up in the draft.
If you love tripe softer, you can cook longer, but then water must be added. In this recipe I have the time minimal. So, remove the pan from the heat and immediately add the garlic, allspice and parsley. Allow to infuse for 20 minutes, and please to the table ))) Bon appetit!
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