1 (500-600 g) of beef, pork, lamb or beef tripe
1/2 cup (100 ml) vegetable oil
1 cup (200 ml) milk
1 tsp (5 g) red pepper
garlic and vinegar for seasoning
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Tripe is poured boiling water for 2-3 minutes and immediately scraped with a sharp knife from the inside . Then is removed and the outer side, as the stained areas were washed or scraped off with a knife with the skin. Again washed, place in a saucepan and pour cold water. Boil taking up permanent water. For cooking beef tripe required 3-7 hours, 2-3 hours, veal, lamb about - 30 to 60 minutes. While boil belly should be covered with water. Boiled tripe is removed from the pan and chopped into pieces, add salt and broth and boil for another 15-20 minutes, to which is added red pepper, milk and fat. When serving in the dishes put on chopped tripe and pour hot broth. Spice is served separately crushed garlic and vinegar.