Guts come from the lining of the stomachs of many farm animals, such as cows and oxen. This part helps a lot in the kitchen and can be used for many things. As it is an internal organ and due to the conditions in which they are sold, the casings need to be very well cleaned before cooking. By rinsing, boiling and chopping, you can prepare the tripe and use it to its fullest potential for your next meal.
Part 1 of 3: Removing the Excess
Step 1. Rinse the guts
Rinse the guts in cold water to remove any residual product in them.
Step 2. Remove the fat
To find excess fat, you'll have to inspect the untextured side of the guts.
- If you see any fat, pull it up and cut it with a knife. Fat looks quite different from the gut, as it is paler and looks like rubber. The tripe is a low-fat meat, so you probably won't have much to remove.
- Other unnecessary parts, such as food remnants from the animal's stomach, will be removed during the other cleaning processes.
- Do not cut the gut into strips or pieces yet.
Step 3. Sprinkle the gut with coarse salt and rinse with vinegar
This process will loosen unwanted waste products from the casing and will smooth the surface without damaging the casing itself.
- Vinegar is acidic and therefore is helpful in reaching the deepest parts of the gut layers and cleaning them well.
- Then use coarse salt to pass the gut in the same way you just did. The objective is to clean the guts as much as possible.
- Keep repeating the process until the gut looks and feels smooth and clean.
Step 4. Scrape the surface
Use the back of a knife to scrape the surface of the gut and remove imperfections. Honeycomb casings can be difficult to clean well with a knife because of the texture. Use a toothbrush instead.
Step 5. Rinse the gut again
Rinse the gut in cold water again for a few minutes to get rid of any dirt left on the meat.
- Even if the brazed casings are already free of dirt, it's always good to wash them off the smell.
- The chlorine in the bleached gut can also penetrate other foods you are preparing, which can make the entire meal smell like chlorine.
Part 2 of 3: Boiling the gut
Step 1. Leave the tripe in a bowl of water for an hour
It should be completely covered with water. This ensures that the entire tripe will soak.
Step 2. Place the tripe in a large pot
Put some cold water in the pan and bring the water to a boil.
- Bring the tripe to a boil for 30 to 45 minutes.
- Add a tablespoon of salt to every liter of water in the pan.
- Boiling the gut is important because it removes any harmful bacteria present in the gut.
- This will also make it easier to cut the tripe afterwards, as well as shorten the time to prepare the meal.
Step 3. Take the water out of the pan and rinse the gut again
Use cold water to wash the gut. Washing the gut several times is very important to ensure it is as clean as possible.
Step 4. Fill the pot with water again and let it boil
Once it boils, put the tripe back in the pan. Let the gut simmer for two to three hours. The water will evaporate slowly, so remember to add more water every now and then to keep the gut covered.
Part 3 of 3: Cutting the gut
Step 1. Place the casing on a board
Put the smoothest side down as close as possible. The tripe will now be very easy to cut after boiling and simmering.
Step 2. Inspect the gut to see if it has any unnecessary parts
Now that the gut is completely clean, take a look to see if there is any grease or dirt left that needs to be removed. Cut anything you see that shouldn't be there.
Step 3. Cut the casing in half
Use a sharp knife to cut the gut in half from top to bottom, separating it into two pieces.
- It's easier to cut the gut at this stage of the process because it gets harder after boiling.
- If you try to cut the gut before that time, it will be too soft and it will be very difficult to cut it precisely.
Step 4. Cut the casing into cubes
Take one of the pieces of gut that you have sliced into long, thin strips. Take a strip and cut into cubes of 5 x 5 cm. Repeat the process for the remainder.