Beef Tripe is on the menu today! Who would have thought that I would boil beef stripe with vanilla extract? Okay, guys! I know some of you might have known this, but I did not. I am glad that I learned something new. A new cooking technique is always a big plus in my book as long as it is beneficial.
I was browsing the Internet over the weekend looking for a new beef tripe recipe, and I stumbled upon Mario Batali’s Roman-Style Tripe Trippa alla Romana. As I was reading the ingredients, nothing seemed weird with the exception of the vanilla extract. I am used to adding vinegar or lemon juice but not extract. I had to try it!
I have to say that this was a great cooking experience. When cooking certain types of meat, I do not want to worry about a smelly kitchen. Lemon or lime and vinegar are my “BFFs” because they cut down on any unwanted gamey smell. Creating this recipe was a breeze. The only step I did not like or should I say never was fun off, is boiling the tripe.
Over the years I have found that it is better to cut the tripe into pieces if not already cut and cook the pieces slowly over low heat instead of cooking in a pressure cooker. When cooking with a pressure cooker, many pieces are not always fully cooked, and many also are overcooked. The slow boil allows the pieces to cook evenly.
It is a long process, but it is worth the wait. Another downside of cooking beef tripe is, not too many people like the idea of eating the cow’s stomach. I don’t eat it very much maybe once in a blue moon. I would eat it mostly in bouillon (soup) made with green vegetables and root vegetables. But this time I thought about cooking it with lima beans.
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To make the Beef Tripe with Lima Beans recipe, I only used fresh herbs and spices. The beef tripe is slow cooked in a spicy tomato sauce. A great tip to share is cooking the tripe with fresh herbs and spice blend.