Please log in with how do you cook beef bottom round steak username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 625,718 times. Beef tripe is a type of food derived from the lining of one of a cow’s four stomach chambers. Tripe is surprisingly versatile – it can be incorporated into a huge variety of dishes including soups, stir-fries, and even traditional pastas. Because tripe is made from the stomach of the cow, it can contain remnants of the cow’s last meal, which you do not want to eat. Tripe is sold at butchers’ shops in multiple varieties – “green,” “cleaned,” and, most commonly in North America, “bleached.
As its name implies, it has a greenish or grayish color. It’s lighter in color and requires less preparation on your part in terms of cleaning and rinsing. It’s the cleanest type of tripe you can buy, but, unfortunately, it must be rinsed several times to remove the strong chlorine odor and taste. Hydrogen peroxide is a disinfectant and a bleaching agent. Trim edges that still appear unclean.
The resulting tripe should be free from any obnoxious odor. After soaking, scrape the interior of the tripe with a knife to remove the inner membrane. Stomach lining is a complex tissue – parts of it are good to eat, but other parts aren’t. The interior membrane should be removed if it hasn’t. Cut the tripe into a uniform thickness. Raw tripe can vary significantly in thickness across its length.
Unfortunately, varying thickness in a piece of tripe can cause it to cook unevenly. Lay your piece of tripe flat and carefully look it over – if you see any sections that are particularly thick, use a sharp knife to make a “butterfly” cut, halving the thickness. Cut tripe into strips and parboil. Parboiling is process where a food is first boiled by itself to prepare it for cooking in another dish. Use a sharp knife to divide the tripe into thin strips or squares.
