Beef honeycomb tripe recipe: 59 photos
FAQ
Beef honeycomb tripe is a versatile meat that is great in a range of dishes. Tripe is a traditional meat that comes from the cow's stomach. It absorbs flavor marvelously. It's simply essential for menudo, but it's also great in other soups and stews as well as tacos, salads, quesadillas, pastas, and even stir-fry.
In a skillet, heat oil on high heat. Add honeycomb tripe and stir-fry for 30 seconds, stirring constantly. Add garlic chili sauce, lime juice and sugar and stir to blend. Serve with jasmine rice, if desired.
Scrub tripe with rock salt and vinegar to remove impurities. Soak tripe in cold water for five to 10 minutes, then rinse it and cut it into pieces. Add the tripe to a large pot of water and poach until tender, about one to two hours.
Because honeycomb tripe has the best flavor and is the most tender, it is the favored tripe for cooking. The flat, plain and smooth blanket tripe from the first stomach, and the bible or book tripe from the third stomach are less desirable.
Potential Risks of Tripe. Tripe is high in dietary cholesterol compared to other cuts of meat. A single three-ounce serving can contain up to 108 milligrams of cholesterol. That's about a third of the recommended overall cholesterol requirement per day.