You can't imagine all the delights possible with beef tripe. It can be served as strips, stuffed, or cut into a savory hash. And what's most important: it's so nutritious that doctors recommend it for children and pregnant women's diets. But let's get to the details: in each 100 grams of beef tripe (rich in iron) counts over 133 calories. The pork tripe, with its more pronounced taste, contains 122 calories per 100 grams, along with calcium and vitamin A. And the chicken tripe has, for every 100 grams, 137 calories and plenty of vitamin C. The price of tripe is also an important detail: one kilogram of beef tripe costs Cr$ 14.00 to 16.00, pork tripe 15.00, and chicken tripe 18.00. To tenderize the bovine tripe, soak it in water for about 15 minutes, then season and fill. For making cutlets à la milanesa, leave the thin slices soaking in milk for 20 minutes. Beat well, fry, and serve immediately.
Retire all external fat with a sharp knife. Make an opening to clean from the inside. Wash under running water. Then, carefully remove the internal veins and fats. If you plan to stuff the tripe after preparing it, as the recipe dictates, sew it up according to our instructions.
You can't imagine all the delights possible with beef tripe. It can be served as strips, stuffed, or cut into a savory hash. And what's most important: it's so nutritious that doctors recommend it for children and pregnant women's diets. But let's get to the details: in each 100 grams of beef tripe (rich in iron) counts over 133 calories. The pork tripe, with its more pronounced taste, contains 122 calories per 100 grams, along with calcium and vitamin A. And the chicken tripe has, for every 100 grams, 137 calories and plenty of vitamin C. The price of tripe is also an important detail: one kilogram of beef tripe costs Cr$ 14.00 to 16.00, pork tripe 15.00, and chicken tripe 18.00. To tenderize the bovine tripe, soak it in water for about 15 minutes, then season and fill. For making cutlets à la milanesa, leave the thin slices soaking in milk for 20 minutes. Beat well, fry, and serve immediately.
Retire all external fat with a sharp knife. Make an opening to clean from the inside. Wash under running water. Then, carefully remove the internal veins and fats. If you plan to stuff the tripe after preparing it, as the recipe dictates, sew it up according to our instructions.
