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 using a Korean carrot grater.
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 sunflower oil in a large frying pan. Add the onions and fry, stirring, until golden brown. Add tomato paste and chopped tripe. 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. Transfer the tripe with vegetables to a large bowl. Add chopped garlic, spicy Korean carrot seasoning, soy sauce, herbs, vinegar, sugar, salt and ground black pepper to taste. Mix the salad thoroughly. While stirring, taste the salad several times and add the necessary seasonings and spices.
10. Place the finished salad 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 those who like spicy foods to add a small amount of finely chopped hot capsicum and ginger to the salad.

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

Enjoy your meal!

A variety of dishes made from beef tripe (stomach) can be found in many national cuisines. This wonderful by-product is used to prepare soups, main courses, salads, appetizers, and rolls.

Beef tripe can be easily purchased at any meat pavilion. The only thing you should know is that to prepare a truly tasty dish, the stomach must be well cleaned and boiled for several hours.

One of the most delicious and quite easy to prepare dishes is beef tripe, marinated in Korean. This is the recipe I will share with you today.

To prepare beef tripe marinated in Korean style, you will need:

beef tripe – 1 kg carrots – 350 g onions – 1 pc. tomato paste – 1 tbsp. l. garlic seasoning for spicy Korean carrots sunflower oil soy sauce vinegar cilantro sugar ground black pepper salt

How to cook beef tripe, marinated in Korean:

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 using a Korean carrot grater. 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 sunflower oil in a large frying pan. Add the onions and fry, stirring, until golden brown. Add tomato paste and chopped tripe. 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. Transfer the tripe with vegetables to a large bowl. Add chopped garlic, spicy Korean carrot seasoning, soy sauce, herbs, vinegar, sugar, salt and ground black pepper to taste. Mix the salad thoroughly. While stirring, taste the salad several times and add the necessary seasonings and spices. 10. Place the finished salad 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 those who like spicy foods to add a small amount of finely chopped hot capsicum and ginger to the salad.

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

Enjoy your meal!

A variety of dishes made from beef tripe (stomach) can be found in many national cuisines. This wonderful by-product is used to prepare soups, main courses, salads, appetizers, and rolls.

Beef tripe can be easily purchased at any meat pavilion. The only thing you should know is that to prepare a truly tasty dish, the stomach must be well cleaned and boiled for several hours.

One of the most delicious and quite easy to prepare dishes is beef tripe, marinated in Korean. This is the recipe I will share with you today.

To prepare beef tripe marinated in Korean style, you will need:

beef tripe – 1 kg
carrots – 350 g
onion – 1 pc.
tomato paste – 1 tbsp. l.
garlic
seasoning for spicy Korean carrots
sunflower oil
soy sauce
vinegar
cilantro
sugar
ground black pepper
salt

How to cook beef tripe, marinated in Korean:

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 using a Korean carrot grater.
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 sunflower oil in a large frying pan. Add the onions and fry, stirring, until golden brown. Add tomato paste and chopped tripe. 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. Transfer the tripe with vegetables to a large bowl. Add chopped garlic, spicy Korean carrot seasoning, soy sauce, herbs, vinegar, sugar, salt and ground black pepper to taste. Mix the salad thoroughly. While stirring, taste the salad several times and add the necessary seasonings and spices.
10. Place the finished salad 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 those who like spicy foods to add a small amount of finely chopped hot capsicum and ginger to the salad.

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 of hot water for a few seconds to allow the jelly to melt. 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 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 also 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. Pour in sour cream and refrigerate for 2 hours. The finished fruit cake can be decorated with coconut shavings.