Cold appetizer made from beef tripe (recipe with photo). Heh from tripe (tripe, flask)

TOP 6 CAKES WITHOUT BAKE 1. Cake "Orange" Ingredients: 700 g sour cream 20% fat 300 g cracker (with poppy seeds, small "crunch") 25 g gelatin (instant) 1 packet of jelly (orange) 1-2 pcs. orange (for decoration) 1 tbsp. sugar 1 pack. vanilla sugar Preparation: 1. Dilute gelatin in 150 ml of hot water. Leave to cool. 2. According to the instructions, dilute the jelly in 300 ml of hot water. Let it cool too. 3. Break the cracker in half. You can take other crackers (chocolate, soft), then break them finely. 4. Cut the orange into slices. Place an orange on the bottom of the pan and pour in the jelly. Let it cool in the refrigerator. 5. Pour sour cream into a bowl or pan, add sugar, vanilla sugar and beat well. When the mass is whipped, add the cooled gelatin and beat again. 6. Add crackers to the bowl with sour cream. Mix well. 7. Pour sour cream over thickened jelly with orange. Place in the refrigerator until completely frozen. 8. Remove the cake from the pan onto a plate. Place the pan in a bowl with hot water so that the jelly melts. And turn it over onto a plate. You can make the cake in a springform baking pan. Then first pour a layer of sour cream, then lay out the fruit and fill with gelatin. 2. No-bake cake “Grape” Ingredients: Sour cream (at least 20% fat) - 700 g Crackers (with poppy seeds, crispy) - 300 g Raisins (steamed) - 100 g Chocolate (any) - 200 g Gelatin (instant) - 25 g Jelly (bag, green) - 90 g White grapes (large, for decoration) Granulated sugar - 1 glass Vanilla sugar - 1 package Preparation: 1. First of all, dilute gelatin in 150 ml of hot water. According to the instructions, dilute the jelly in 300 ml of hot water. Let everything cool down. 2. Break the crackers in half. *You can use other crackers and break them finely. 3. Pour sour cream into a bowl or pan, add sugar, vanilla sugar and beat well. When the mass is whipped, add the cooled gelatin and beat again. 4. Finely break the chocolate bar (it is better to pre-cool it in the freezer) using a knife. 5. Add crackers and steamed raisins to a bowl with sour cream. Mix well. 6. Take out the springform pan. We spread 1/3 of our cream. Gently sprinkle it with chocolate. Place another part of the cream on the chocolate and sprinkle with chocolate again. Then spread out the remaining mass. 7. Place the mold in the refrigerator to harden for 30 minutes. While the cream hardens, take out the grapes and cut them into halves. We take the cake out of the refrigerator and beautifully place the grape halves on it. Gently pour green jelly over the grapes. 8. Place in the refrigerator until completely frozen. You can leave it in the refrigerator overnight, but generally 2-3 hours is enough. 9. Take the cake out of the refrigerator, remove the sides of the mold, and use a spatula to transfer the cake to a plate. You can treat your guests! 3. Cake “Broken Glass” Ingredients: 500g sour cream 200g canned peaches 100g liver and sugar 2 packets of multi-colored jellies 10g vanilla sugar and gelatin Preparation: Prepare the jelly Pour gelatin over water for 10 minutes Cut the peaches and break the cookies into large pieces Place the plates with the jelly in a hot bowl water and turn over Beat sour cream, sugar, vanilla sugar Add cooled gelatin Add peaches, cookies and pieces of jelly Put in the refrigerator for 4-5 hours and voila the cake is ready. 4. Fruit cake Ingredients: 500 gr. sour cream 1 tbsp. sugar 3 tbsp. spoons of gelatin 300 gr. sponge cake (store-bought or prepared according to any recipe) strawberries, grapes, currants, kiwi (other berries are possible) Preparation: 1. 3 tbsp. spoons of gelatin pour half a glass of cold boiled water for about 30 minutes (until swelling). 2. Beat sour cream with sugar. Heat the gelatin until dissolved (without boiling) and add it to the sour cream in a thin stream, stirring. 3. Cover a deep bowl with cling film and place berries on the bottom, then a layer of sponge cake broken into small pieces, again a layer of berries, etc. Fill everything with sour cream and gelatin mixture. Place in the refrigerator for 2 hours. 4. Carefully turn the cake over onto a plate. If the bowl is very deep, fill the layers as you lay them. For those with a sweet tooth: sprinkle sour berries with powdered sugar. 5. Cake “Fruit tenderness” Ingredients: For the sponge cake: -4 eggs, -one glass each of sugar and flour. For filling: - bananas, - canned food. pineapples, -2-3 oranges. For the cream: -1 liter of 25% sour cream, -1 tbsp sugar, -50-65 g of dissolved and cooled gelatin. Preparation: Bake a sponge cake: beat eggs with sugar, add flour, mix. Cut the cooled biscuit into cubes. Cut bananas and pineapples into pieces, cut oranges into slices. Beat sour cream with sugar, add gelatin. Now you need to assemble the cake: place orange slices in a springform pan. Top with a sponge cake mixed with 1/3 of the cream. Then a layer of bananas, again a sponge cake mixed with 1/3 of the cream, a layer of pineapples. Finish the cake with an even layer of the remaining cream mixed with the sponge cake. Cover the top of the mold with cling film and leave in the refrigerator for 3-4 hours. Then turn the cake over onto a plate. 6. Fruit cake “Delight” Ingredients: For the sponge cake: Flour - 170 gr. Sugar - 150 gr. Eggs - 4 pcs. Baking powder - 1 teaspoon For cream: Sour cream - 500 gr. Gelatin - 30 gr. Sugar - 200 gr. Kiwi - 1 pc. Banana - 2 pcs. Apple - 1 pc. Orange - 1 pc. Preparation: Prepare the biscuit dough: beat eggs with sugar. Add flour and baking powder. Mix everything well. The biscuit dough is ready. Place the biscuit dough on a baking sheet and bake in the oven for 40 minutes at a temperature of 180 degrees. Allow the finished biscuit to cool and cut into cubes. Cut into cubes. Cut the kiwi into cubes. Peel the orange well and cut into cubes. Cut the bananas into cubes. Peel and seed the apple and cut into cubes. Cooking cream: pour 70 ml gelatin. cold water and leave for 20 minutes. Thoroughly beat sour cream with sugar. Dissolve the gelatin in a hot water bath, cool and pour it into the sour cream in a thin stream. Place pieces of fruit and biscuit in the mold. Fill sour cream and put in the refrigerator for 2 hours Ready fruit cake can be decorated with coconut flakes.

1. Wash the cleaned beef tripe (stomach) thoroughly under running water, soak in water with vinegar for 2-3 hours. Then rinse again, place in a large saucepan and cook in plenty of water for 3 hours.
2. Remove the finished tripe from the water, cool completely and cut into thin strips.
3. Peel, wash and dry the carrots. Grate the root vegetables Korean carrots.
4. Peel the onions and cut into feathers. You can simply chop the onion with a knife or cut into thin half rings.
5. Wash the cilantro, dry and finely chop. You can also add parsley and/or dill.
6. Heat in a large frying pan sunflower oil. Add onions and fry, stirring, until golden color. Add tomato paste and tripe cut into strips. Simmer for 3-5 minutes.
7. After 5 minutes, place the carrots in the pan, mix all the ingredients and cover with a lid. Remove the pan from the heat and let the future appetizer brew for 5-10 minutes.
8. Peel the garlic (I use 3-5 cloves), place it on a cutting board and crush it with the handle of a knife.
9. Place the tripe and vegetables into a large bowl. Add chopped garlic, spicy Korean carrot seasoning, soy sauce, herbs, vinegar, sugar, salt and black ground pepper taste. Mix the salad thoroughly. While stirring, taste the salad several times and add the necessary seasonings and spices.
10. Ready salad place in the refrigerator for several hours. The longer the tripe is marinated, the softer and tastier it will be.

I would like to say that I do not indicate the quantity of ingredients for salad dressing, since it depends solely on your taste preferences.

To prepare pickled tripe, you can use store-bought seasoning for Korean carrots or select the necessary spices yourself. I prefer the second option. I mix ground coriander, ground nutmeg, and ground red pepper in small quantities. I can also advise spicy food lovers to add a small amount of finely chopped spicy food to the salad. capsicum and ginger.

Beef tripe marinated in Korean can be served as an independent appetizer or with a side dish of rice.

Enjoy your meal!

Hong Yu Du Si, or Cold appetizer from beef tripe , is a famous dish of Sichuan cuisine. A plate with strips of tripe (optional beef tripe, maybe pork tripe), chopped cilantro, crushed peanuts, generously seasoned with bright red dressing is a frequent guest at holiday, banquet or family feasts.
A classic of Sichuan cuisine. The red color in a Sichuan cuisine dish speaks only of one thing - it is a fiery spicy dish. In the Celestial Empire, in general, dishes made from offal (tongue, tripe, kidneys, etc., etc.) are popular (for example, I can name literally just a few products that are NOT in demand at all). Since tripe is not exactly a simple product, some patience is required when preparing it. First, the tripe is washed thoroughly, then boiled several times for literally a few minutes in water, changing it each time. And only then the tripe is cooked until tender, and not for long, literally about forty minutes, in a broth with spices (star anise, bay leaf, cassia, ginger, green onions) - firstly, the tripe undergoes heat treatment until it is ready, and secondly, instead of having a rather repulsive smell, the finished tripe is also aromatized. The finished tripe is cut and seasoned with dressing. The most popular version of the tripe snack is with a dressing of soy sauce, black rice vinegar, sesame oil and chili oil. By the way, it is thanks to chili oil that the dressing gets its red color. It is also sweetened with sugar and added salt to taste. In addition, this appetizer combines perfectly with the flavors of cilantro seasonings. Well, to thicken the dressing, add crushed peanuts (whole ones can be used).
This dish has an interesting feature, or rather a nuance. Since it belongs to Sichuan cuisine, the dressing sauce that is generously poured over it in the homeland of this dish is bright red due to the generous use of chili oil. But not all of China loves spicy food as much as they do in Sichuan, so often in other regions of the Middle Kingdom, where spicy food is treated with less respect, in order not to violate traditions and aesthetics, red is simply added to the dressing sauce food coloring to imitate the color of chili oil.

INGREDIENTS:
beef stomach - 200 g (or 1 piece of pork tripe),
star anise- 2 pcs.,
bay leaf - 3 pcs.,
cassia- a piece with 2*5 cm,
green onion - 1 arrow,
ginger - 3 slices,
garlic - 3 cloves,
cilantro - bunch,
peanuts - a handful (optional),
Shaoxing rice wine - 1 tbsp,
light soy sauce - 2 tsp,
Sesame oil- 1 tbsp,
black rice vinegar - 0.5 tsp,
chili oil- 1 tbsp,
white sugar - 0.5 tsp,
salt - 1 tsp.

Prepare pork (or beef) tripe for heat treatment. If it's ice cream, defrost it. Rinse thoroughly under running water and remove any debris (grains of sand, etc.). Cut into rectangular pieces the size of a child's palm (then it will be convenient to cut these shreds into strips).

Boil water in a suitable saucepan, place the prepared tripe pieces in it, let it boil and cook for 2-3 minutes. Drain the water and rinse the tripe pieces cold water. Repeat the previously described procedure with pieces of tripe 2-3 times. Prepare spices (star anise, bay leaf, cassia), as well as green onions (rolled into a knot) and ginger slices (no need to peel).

Place pieces of tripe into a saucepan of suitable size, add cold water, put on fire and let the water boil. Reduce heat to low, add green onion, ginger slices, cassia, star anise and bay leaf, Shaoxing wine and salt to the pan. Cook for 40 minutes (or until soft). After cooking, drain the broth, discard the spices, and rinse the tripe pieces with running cold water. Let the water drain and set the tripe aside to cool.

While the tripe pieces are cooling, prepare the dressing for the appetizer. Peel the garlic and chop it finely, you can also put it through a garlic press, but chopped garlic is more appropriate in such snacks. In a bowl of suitable size, mix light soy sauce, sesame oil, black rice vinegar, chili oil and white sugar. Stir until the sugar dissolves; if necessary, you can adjust the taste of the dressing by adding sugar, soy sauce or vinegar. Add chopped garlic to the bowl and set the bowl aside for now.

There are a huge number of recipes for offal dishes in the world. If we talk about tripe alone, then we won’t be able to bend our fingers: there are Warsaw-style beef flasks, tripe in hot sauce, and tripe stewed with vegetables, tripe with mushrooms in cream sauce, tripe roll, flasks with meatballs, etc. Trip has other names. So, in some countries it is called tripe, or flask.

Today in the markets you can buy already peeled tripe, which will avoid unnecessary odors in the apartment when preparing it. Any dish made from this product begins with boiling the tripe for 3-4 hours over low heat. Well-cooked tripe should be easy to chew.
In my case, I avoid the cooking process. A neighbor in the country who sells various offal, peeled tripe, tongue, heart, lungs, liver - she does this for me for an additional fee.

Today we don’t have tripe, we don’t have Warsaw flasks, but heh!

Cooking steps:

2) Finely chop the garlic, cilantro, and cut the onion into half rings.

3) Heat a frying pan, pour oil and fry the tripe for 5-7 minutes, add salt to taste.

4) Add tripe broth, simmer for 5 minutes, pour in vinegar and season with spices: coriander, sugar, soy sauce, ground red and black pepper, yanimi (umami). Mix thoroughly and

5) then add the garlic and onions and mix.

6) Remove from heat, add herbs, mix everything again.

7) Serve with hot pub (cooked unleavened rice). In the microwave, rice cooks in 21 minutes.
Bon appetit!

Ingredients:

2 kg offal, peeled
500 gr. bulb onions
2 tbsp. l. vegetable oil
2 tbsp. l. vinegar
1 tsp. sugar
½ tbsp. broth
6-7 teeth. garlic
4 bunches cilantro
1 tsp. coriander
3 tbsp. l. soy sauce
a pinch of yani (umami)
red, black pepper to taste
salt to taste

Are you a lover of hot and spicy dishes? Do you like offal? Then you will appreciate this dish, where tripe, or tripe in common parlance, plays the first violin. We will cook tripe in Korean style. Very appetizing, aromatic due to the use of many spices, satisfying. And although this dish may take a long time to cook, its amazing taste will fully justify the time spent. Be sure to try transforming a simple offal into a wonderful salad!

Recipe information

Cuisine: Korean.

Cooking method: cutting.

Total cooking time: 9 hours 30 minutes

Number of servings: 3 .

Ingredients:

beef tripe – 400 g
vinegar essence 70% – 1 tsp.
bay leaf – 1 piece
black peppercorns – 5-6 pieces

for salad:

large carrots – 1 piece – 120 g
medium-sized onion – 1 piece – 70 g
garlic – 2 cloves
seasoning for Korean salads– 1 tbsp. l.
apple cider vinegar – 1 tbsp. l.
salt - to taste
vegetable oil – 80 ml.

Preparation:

It is good to clean beef tripe with a knife, especially if there are dirt particles stuck in the fleecy part of the tripe. Wash the tripe under running water. Place in a cup of cold water until it completely covers the tripe. Add vinegar essence, stir and leave for at least 3 hours to soak and remove the characteristic odor and bitterness.
After soaking, rinse the tripe, cut into palm-sized pieces and place in a pan. Pour water into a saucepan and place it over high heat. Bring the water to a boil, let it simmer for 5 minutes, then drain the water. Repeat this manipulation 2-3 more times. The specific smell of the tripe should disappear.
Pour plenty of clean water over the tripe, add bay leaves and black peppercorns. Bring water to a boil over high heat, then reduce heat and simmer until tender, about 4 hours, adding water if necessary. Don't add salt! Check the readiness of the tripe with a fork; if you can easily pierce the tripe with it, it is ready.
Remove the finished tripe from the water onto a plate and cool.
Then cut into thin strips and place in a clean cup.
Peel the onions, rinse under running water and cut into thin half rings.
Peel the carrots, wash them, grate them into long strips.
Peel the garlic, wash it, grate it on a fine grater. You may find your experience in .
In a cup with tripe cut into thin strips, add onions, cut into half rings, carrots grated into long strips, finely grated garlic, seasoning for Korean carrots, pour in Apple vinegar, salt to taste, mix well.
Pour the required amount into a small saucepan vegetable oil and heat it to a “white” haze.
Pour hot oil into a cup with tripe and vegetables, stir thoroughly. It is recommended to sample several times while mixing to add salt or seasoning if necessary.
Cover the cup with the prepared tripe and place in the refrigerator for at least 2 hours.
The longer the tripe is marinated, the tastier and softer it is.
Place the Korean tripe in a salad bowl and serve. Bon appetit!