Beef Tripe Roulade
A festive cold-cut platter that wins everyone over! Beef tripe roulade is a great way to add something different to a holiday spread, and it pairs beautifully alongside other sliced meats. You'll need a few beef offal cuts plus a small set of vegetables and spices. Cook the roulade over low heat, never letting it boil too vigorously.
olgaS
Recipe author
Beef Tripe Roulade
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 %
11 g
Fats 17 %
3 g
Carbohydrates 22 %
4 g
88 kcal
GI:
75
/
0
/
25
- Put the kidneys in a deep bowl and cover with cold water. Leave them to soak for 3–4 hours, changing the water a couple of times — drain the soaking water and replace it with fresh. 2. Then put the kidneys in a plastic bag and pop them in the freezer; slightly frozen offal is easier to slice. 3. Wash the heart well and pat it dry with paper towels. Slice the kidneys and heart into thin pieces. 4. Peel the garlic and grate it on a fine grater (or press it, if you prefer). 5. Crush the allspice in a mortar with a pestle, then combine it with the hazelnut flour and nutmeg. 6. Rinse the tripe under running water. Spread the spiced garlic-and-flour mixture over its entire surface. 7. Lay the pieces of heart and kidney on top of the mixture, leaving small gaps of about 1/2 to 3/4 inch (1.5–2 cm) between them — this lets the layers of the roulade stick together as it cooks. 8. Roll the tripe up tightly into a roulade. Secure it by tying it with kitchen twine, wrapping the string around at roughly 1/2-inch (1 cm) intervals. 9. Put the roulade in a pot and cover it with water. Set it over the heat and bring to a boil, skimming off the foam as it cooks. 10. Once the water boils, add the salt. Cook over low heat for 4 hours. 11. Peel the onion and the carrots. After the 4 hours, add the carrot and onion to the broth along with the peppercorns and bay leaves — leave the vegetables whole, no need to cut them. Cook for one more hour. 12. Let the roulade cool completely in the broth, then lift it out and remove the twine. Slice it thinly to serve, with horseradish or any hot sauce you like. Eat well!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
- Allspice - 263 kcal/100g
- Scar - 97 kcal/100g
- Nutmeg - 556 kcal/100g
- Beef kidneys - 86 kcal/100g
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