Beef tripe roll

1. Put the kidneys in a deep bowl, fill with cold water. Leave to soak for 3-4 hours. During the specified time, it is necessary to change the water a couple of times. The one in which the kidneys are soaked is drained, poured clean.

2. Then we put the kidneys in a cellophane bag and send them to the freezer. Slightly frozen offal is easier to cut.

3. The heart is carefully mine. Dry with paper towels. We cut the kidneys and heart into thin plates.

4. Peel the garlic from the husk. Grate on a fine grater. It can be passed through the press at will.

5. Allspice is placed in a mortar, rubbed with a pestle. Chopped pepper is combined with hazelnut flour and nutmeg.

6. The scar is washed under running water. Spread a spicy mixture with garlic and flour over its entire surface.

7. Place pieces of the heart and kidneys on top of the mixture. At the same time, we leave small gaps between the pieces, about 1.5-2 centimeters. This is necessary in order for the layers of the roll to stick together during cooking.

8. Roll up the scar into a roll. It's better to do it more tightly. We strengthen the roll by tying it with a culinary thread. Just wind the thread around the roll with a frequency of about one centimeter.

9. We put the roll in a saucepan, fill it with water. We send the pan to the fire, bring it to a boil. During cooking, do not forget to remove the foam.

10. When the water boils, add salt. Cook on low heat for 4 hours.

11. Peel the onion from the husk. Peel the carrots. After the specified time, add carrots and onions to the broth, as well as spices: peppers and bay leaf. It is not necessary to chop vegetables, they are added whole. Cook for another hour.

12. Let the roll cool completely without removing it from the broth. Then we extract the roll and release it from the thread. Before serving, cut it into thin plates.

Can be served with horseradish or with any other hot sauce to taste.

Eat for health!