Beef Tripe - Pressure Cooker

Introduction & Inspiration

As a newcomer to using beef tripe, I wanted to find the easiest and most effective way to prepare it, without spending hours and hours in the kitchen boiling it.

Tripe itself when you look at it for the first time is somewhat of a daunting thing and has a little bit of a pong to it! So, to get it ready for use in my recipes I wanted to make the process as easy as possible using a pressure cooker.

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

Pressure Cooked Beef Tripe

Main Ingredients:

1 - 1.5 kg Raw Beef Tripe

Salt - several tablespoons

Water

Recipe Instructions

Clean the beef tripe well under running water (or use a combination of rubbing with salt then rinsing under running water)

Add the beef tripe to the container of your pressure cooker.

Fill the container with water to just cover the beef tripe and add several tablespoons of salt to the container and stir in.

Place the lid on the pressure cooker and move the valve to the 'Seal' position.

Cook on HIGH pressure for 18-20 minutes, and use the quick pressure release at the end.

Remove the pressure cooker lid (once the quick pressure release is complete).

Discard the cooking juices. Rinse the cooked tripe under hot water and then drain. From here you can use the pressure cooked beef tripe in a number of different recipes.

If you are not going to be using the pressure cooked beef tripe straightaway, then once cooled, place in an airtight container and store in the fridge, or alternatively freeze in small jars so that you always have some on hand for different recipes.

Tips

Ideally, purchase your meat and offal from pasture raised animals.

Try and use white sea salt or rock salt that contains no anticaking agents or other additives.

Check out the numerous recipes I have on the website (use the Recipe Search facility) for how to use this wonderful ingredient.

I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume (30 - 40% less), so make sure you take this into account.

See my section on Tripe Fundamentals for more ideas on cooking with beef tripe.

Video

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