John Myers
Crispy Rumen (tripe)
The perfect crispy rumen (tripe) recipe with a picture and simple step-by-step instructions.
- 500 g Rumen pretreated and frozen by the butcher
- 1 l Vegetable broth see my KB
- 1 Handful Kidney beans canned drained
- 1 Handful Seasonal vegetables pre-cooked al dente
- 1 tbsp For spicy oil see my KB, http://www./rezept/454711/Ein-wuerziges-OEl.html
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 tbsp Butter
- 1 piece Chopped onion
- 2 piece Garlic cloves chopped
- I ordered the tripe from the butcher ready to cook. They are cut into strips by him and boiled in salted water until soft and then frozen. You can do that yourself, but then please with the window open.
- First things first. The tripe doesn’t look great and doesn’t smell that good fresh either, but if properly prepared, they are pure palatal sex in the mouth. In addition to this recipe, try sour tripe.
- Tripe dishes are often still on the menu of restaurants in Italy and tripe is also very popular in private households. I ate an excellent tripe soup at an Italian friend’s (here in Germany).
- In Germany rumen is sold fresh for dogs and it smells quite strong. But really tasty, seasoned and prepared, rumen is a gourmet meal.
- Let the rumen strips thaw and simmer in the vegetable stock for about 30 minutes. Drain a little in a colander.
- Then fry all over in the chilli oil until crispy. You know, I like it when the meat has a lot of toasted aromas.
- At the same time fry the vegetables in butter in another pan. Not too hot so the butter doesn’t burn.
- Now add the crispy tripe to the roasted vegetables and toss everything together several times, seasoning with pepper, salt and a little sugar. Complete.
- That was a very tasty lunch, with lamb’s lettuce from our own garden.
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