How to cook beef tripe using a pressure cooker
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- Опубліковано 7 чер 2015
- We recommend this easy to use electric pressure cooker: amzn.to/2N1qjXY
In this video, Chef Cristian Feher, shows you how easy it is to cook beef tripe in an electric pressure cooker.
Disclaimer: This video contains paid product placement. Chef Cristian has hand-selected and tested the recommended product. When you click on the link above and purchase the product, we receive a small commission. Thank you! #pressurecooker #tripe #beeftripe - Навчання та стиль
I tried it for 18 minutes as video instructed...still a little tough, so I cooked again another 10 minutes ..came out perfect for 5 lbs of tripe.
Thank you.
Did you add all your ingredients into the pressure cooker such as the onion, garlic, etc. or did you do what he did which was to throw out the liquid? Thanks for the timing. I have overcooked numerous times attempting to find the right time for the pressure cooker. By the way, did you quick release, too?
i found the same thing, honeycomb tripe and beef tripe are not really the same cuts. i think that is the difference here. title says beef tripe, in the video he mentions its honeycomb
@@Swansen03 cows have 4 separate stomachs. All are edible, and all are tripe. But they do have different textures. Honeycomb is the most common, but at my international market, it is also the most expensive. I have found them to all taste pretty much the same, so I buy the cheap stuff. Wife won’t touch it, so I am the only one eating it, and I don’t care. I also use a pressure cooker for the first cooking, but I go 30 minutes. My PC is stovetop. I’ve never used an electric instapot type one.
You're 100% correct lol
The liquid may have some impurities if you did not wash it properly and didn't change the water. You need to boil it for 5 mins then discard first water, and wash it again. Only then cook it. You will get a tasty soup with no smell or anything, in many cultures it is a delicacy and it is good for your health as well.
Very helpful video!
Thank you😊😊
Thank you
Excellent information thanks
I'm so glad I went through your UA-cam channel and found this. I would have overcooked this
+Cynthia Andrade Glad the video helped!
+Food Chain TV would like to see more pressure cooker videos. just received this and I'm anxious to use it. Any legume videos?
Excellent presentation!
thanks!
hard to find online: the proper amount of time for tripe in an electric pressure cooker..
I used to think tendon and tripe were grotesque. BUT, the Pho restaurant put some in my order of rare beef, flank, etc. Well, I tasted it, was very happily surprised. Now I eat regularly, and using it makes the best use of all the animal.
Yes, organs really are much better than meat!
I like fried heart too
Would you suggest adding more water and an onion to prep it for Menudo? What would be the water to per pound of tripe be?
Krissy Alvarez must use garlic and water per pound may be 2 glass of water in pressure cooker or little bit more water...
is this just for the pre cook stage? I want to make Roman style tripe, do I pre cook it then follow the instructions for the recipe, or can I cook it from the get go in the pressure cooker?
This looks to be the prep stage. I don't think you ever want to cook tripe on the get go since it expels so much bad water initially. At least this only takes 18min and not a whole hour! :)
That is what I came here for. Faster prep for Trippa Alla Romana BEFORE I make the rest of the dish. Also looking for low carb.
Did you scrub it with coarse salt and vinegar then rinse with cold water before pressure cooking? This video is super helpful. Now I know next time that I’ll need more than 3lbs of tripe. I can’t believe how much it cooked down to lol
The tripe I get at my local international store has already been scalded, which I think pretty much does what you suggest to remove the stinky. But, if I am planning ahead, I let it soak overnight in water with a splash of vinegar. Don’t know that it make much difference though.
Have you experienced any boil over of foam when pressure cooking? I know when cooking in a pot on the stovetop, the cooking process needs to be monitored continuously otherwise foam will flow over the pot.
I have not experienced any boilover or foam when pressure cooking any type of food.
pressure cooking, by its very nature is a sealed process. Only gas in the form of steam is released via the safety valves within normal operating conditions. The old myths/legends of PCs exploding comes from when the relief valves become blocked and pressure cannot escape.
Yes, PCs should be watched over.. but there has been huge growth in popularity of the electrical bench top (as opposed to stove top) PC appliances in the last 5+ years that incorporate automatic shut off timers to help avoid this issue should you get distracted. Unless a valve gets blocked; the worse thing that will otherwise happen is that you will over cook (boil) things.
I'm just here on this video exploring tripe recipes; but I find as a general rule - any traditional unpressured stove top boiling methods (i.e. a regular pot with a lid) can be reduced in cooking time to a third. e.g. When I buy corned beef; all instructions suggest 30 minutes boiling per 500g; I calculate that back to 10 minutes per 500g.
Honestly, when you start out with a pressure cooker - the bigger risk is over cooking stuff when you're not used to how fast they are.
I agree. When cooked on the stove it does seem to foam a lot. Never does with my pressure cooker unless you overfill the pot.
I don't know what you were doing, but it happened to me only once. When put too much water above MAX label, just a little bit. Lesson learned, never happened again.
Do you prep the tripe in any way to get rid of the tripe stink? Like a salt vinegar soak rub or something like that. When I cook tripe the smell runs through the house.
Tripe has a pleasant tripe aroma. If it "stinks" you probably shouldn't eat it.
Also, because tripe has a LOT of aroma, cooking it in your patio outside, or garage, is ideal ;)
Rinse the cut up tripe several times in cold water then add 1/4 cup vinegar and juice from 1 lemon to the water and soak it for 20 minutes.
That's the aroma that makes me hungry! 😁
I cook mine usually in several changes of water and lemons.
Unfortunately we don't get honeycomb tripe at the butchers anymore in Australia- the best tripe is mainly exported overseas - some Restaurants can get it too but it's sad the everyday person can't buy it anymore - we have to buy the lower grade if we want to make a meal with it 😢😢🇦🇺
Like he said, DO NOT USE THE SAME WATER ONCE DONE. I made this mistake before. Once I let it cool, it foamed up and smelled so bad I had to discard the whole batch. I would say cook it a little longer in the P Cooker too.
In my experience making menudo or just cooking the tripe for a different dish in a pressure cooker, the timing depends on the tripe. There are times when the tripe is tough, and others when is tender. While cutting and rinsing the tripe (with salt, vinegar, and water) I can feel if the tripe is tough or tender. Best scenario for first timers cooking tripe, start with 5 minutes and add up on the minutes if it's still not cooked to your liking.
Keep in mind there are 3 different types of tripe; book tripe, blanket tripe, and honeycomb tripe. This recipe is made with honeycomb tripe.
i looked for your mondongo recipe and didn't find it....
can you add hominy to the tripe and make menudo...?
I haven't yet made a mondongo video, but you can check out my similar video.
How to cook beef tripe callos a la madrileña mondongo recipe
I gotta get a pressure cooker. I love tripe but it takes forever to cook.
MrKErocks I just got one for 30 bucks on Amazon
I saw a pack of about 3 5 lbs of honeycomb tripe for $19.00 yesterday! No more menudo! I did mine on a stove top pressure cooker for 5 minutes and then let it test for about 5 more and it was overcooked. Have to try again.
I'm a veggy now, but i Used to love tripe as a kid just with salt and vinegar but later as i grew up I went off it. My taste hadn't changed, it just seemed that the tripe became thicker and tougher and so harder to chew. It became disappointing to eat. I don't know if the source for the shops had changed from lamb to beef or something. Also taught to love pig trotters, cow heel, heart, brain. Should be used for school dinners.
Menudo in mexico
I tied Beef honeycomb tripe in my intsapot presure cooker for 18 minutes and it was way underdown.
Make sure that you're cooking at HIGH pressure and not LOW pressure.
food chain tv do CAU CAU its a peruvian plate its really good !!
“Cows usually have 4 stomachs.” Lol Do they sometimes have more or less? Jk
😎✌👍👌🖖🤓
Eso es para el menudo no menez
I just came here because I saw this "beef tripe" at Master Chef and the girl who was assigned to cook it lost the competition.
It looks disgusting tho...
It does look disgusting when raw. But it’s really good in soups and stews
Just 18 minutes, really??
Thank you