Beef tripe with oyster mushrooms

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Beef tripe with oyster mushrooms

Ingredients:
-water approx. 2L
-beef tripe 0,5kg
-spatula or beef tenderloin approx. 500g
-oyster mushrooms pack approx. 250g
-vegetable mixture (preferably Chinese type) approx. 250g
-smoked bacon approx. 200g
-ground pepper, at the end of a teaspoon
-salt, about half a teaspoon
-red pepper powder sweet, flat teaspoon
-ground ginger powder, at the end of a teaspoon
-nutmeg powder, at the end of a teaspoon
-mustard, about 5 grains
-chili ground powder, pinch
-bay leaf, 2 pcs.
-ginger powder, a pinch
-garlic 2 cloves
-lard, approx. 50g
-flour, 2 tablespoons
-dill preferably fresh

1.
Option A- if we have tripe boiled, bleached, sliced:
Put the tripe into a pot and pour water. Bring to a boil, then boil for about 5 minutes. Strain the first water and rinse the tripe thoroughly under running water. Pour about 2L of fresh water into a pot of tripe and boil again.
Option B – if we have unbleached tripe in full:
Rinse under running water. Then cut off unwanted fat and fragments that do not look like tripe.
Option B – if we have unbleached tripe in full:
Rinse under running water. Then cut off unwanted fat and fragments that do not look like tripe. Sprinkle with salt and after a while thoroughly clean from the residue, preferably with a small brush. Rinse thoroughly again under running water. Then brew the tripe at 85C for about 15 minutes. Strain and rinse again under running water. Cut into small strips. Transfer to a handful. Again pour fresh water and boil. These tripe need more time to cook than tripe from option A. The rest of the recipe is the same for options A and B.
2.
Add all spices and garlic cut into slices.
3.
In a separate pan, fry the sliced shoulder or beef tenderloin cut into pieces. Fry for a few minutes. Transfer to a pot with boiling tripe. If the tripe and meat are relatively soft (the length of cooking depends on the hardness of tripe and beef), about 20 minutes before the end of cooking, add vegetable mixture and sliced oyster mushrooms (oyster mushrooms can be fried in butter beforehand).
4.
Fry the diced bacon in a frying pan so that it is crispy.
5.
To the remaining fat from bacon add approx. 50g of lard. Melt. Add 2 copious tablespoons of flour. Fry stirring all the time until the flour turns slightly golden. Carefully, because it can splash – pour the roux into the boiling tripe, stirring them so that no lumps form. Season with pepper, and if it is missing, it is also to taste with salt. You can also add freshly chopped dill at the end.

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