Short description
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Preparation description:
Tripe is mostly beef or pork stomach. For the filling, it must first be cooked until tender. To do this, it is poured with cold water and left for 6 hours, changing the water twice. Then it is necessary to rinse, pour water and bring to a boil, drain and rinse. Pour the scar with clean water, salt, add black peppercorns, bay leaf, onions and carrots. Boil tripe over low heat, after boiling, for 3 hours. Tripe can be boiled in advance and stored in the refrigerator for one day or put in the freezer.
Prepare all the necessary ingredients for making tripe pies. My beef tripe is already boiled, so it will take less time to the final result.
In warm water, put sugar, salt and crumble fresh yeast and mix until smooth.
Break the egg into it, pour in the vegetable oil and mix well.
Sift the flour into the liquid and knead into a soft, not tight dough. Knead the dough for at least 5-7 minutes. Form the dough into a ball, put in a deep bowl greased with vegetable oil, cover and put in a warm place for 40-50 minutes to rise twice.
Peel the onion, chop finely and place in a frying pan with hot oil. Sauté the onion for 7 minutes, over medium heat, until soft.
Pass the tripe through a meat grinder with a small cell or chop with a blender. Add the tripe to the fried onion, salt and pepper and fry still over medium heat for 5-7 minutes, stirring. Remove from fire and cool.
Sprinkle the work surface with flour and remove the risen dough from the bowl. Divide it into equal parts and roll into balls. Cover them and leave to rise for 10 minutes.
Roll each ball of dough into a flat cake, lay out the tripe filling and form pies.
Line a baking sheet, if desired, with parchment paper and lay the pies seam side down at a distance from each other. Cover pies and let stand 10-15 minutes in a warm place to rise. Brush the tops of the patties with the beaten egg.
Place the baking sheet with the pies in a hot oven and bake at 180 degrees for 25-30 minutes until golden brown. Take out the finished pies, grease the top with vegetable oil, cover with a clean towel and let stand for 5-10 minutes to make them soft.
Bon appetit!
Tripe pies
Preparation description:
Tripe is mostly beef or pork stomach. For the filling, it must first be cooked until tender. To do this, it is poured with cold water and left for 6 hours, changing the water twice. Then it is necessary to rinse, pour water and bring to a boil, drain and rinse. Pour the scar with clean water, salt, add black peppercorns, bay leaf, onions and carrots. Boil tripe over low heat, after boiling, for 3 hours. Tripe can be boiled in advance and stored in the refrigerator for one day or put in the freezer.
Prepare all the necessary ingredients for making tripe pies. My beef tripe is already boiled, so it will take less time to the final result.
In warm water, put sugar, salt and crumble fresh yeast and mix until smooth.
Break the egg into it, pour in the vegetable oil and mix well.
Sift the flour into the liquid and knead into a soft, not tight dough. Knead the dough for at least 5-7 minutes. Form the dough into a ball, put in a deep bowl greased with vegetable oil, cover and put in a warm place for 40-50 minutes to rise twice.
Peel the onion, chop finely and place in a frying pan with hot oil. Sauté the onion for 7 minutes, over medium heat, until soft.
Pass the tripe through a meat grinder with a small cell or chop with a blender. Add the tripe to the fried onion, salt and pepper and fry still over medium heat for 5-7 minutes, stirring. Remove from fire and cool.
Sprinkle the work surface with flour and remove the risen dough from the bowl. Divide it into equal parts and roll into balls. Cover them and leave to rise for 10 minutes.
Roll each ball of dough into a flat cake, lay out the tripe filling and form pies.
Line a baking sheet, if desired, with parchment paper and lay the pies seam side down at a distance from each other. Cover pies and let stand 10-15 minutes in a warm place to rise. Brush the tops of the patties with the beaten egg.
Place the baking sheet with the pies in a hot oven and bake at 180 degrees for 25-30 minutes until golden brown. Take out the finished pies, grease the top with vegetable oil, cover with a clean towel and let stand for 5-10 minutes to make them soft.
Bon appetit!