Grilling Beef Tripe. How to Make Beef Tripe Skewers and Grilled Beef Tripe on the Grill. Grilled Tripe Recipe.
Before moving on to grilling beef tripe, it’s beneficial to define tripe and mention the benefits of its most well-known consumption form, which is soup.
Tripe is the fatty part of the offal, referred to as both large and small cattle offal.
Every year, after the end of Ramadan, there are only a few days left until the Feast of Sacrifice. Due to the difficulty of cleaning, most tripe is buried underground in rural areas after the Feast of Sacrifice, or it is collected as garbage in public slaughter areas.
Those who appreciate the taste of tripe endure the initial cleaning effort and preserve the heavily scented tripe by cleaning it. Tripe undergoes a laborious process of several stages of cleaning before it reaches the table in various forms.
For consumption, it is recommended to use Beef Tripe, which consists of 4 sections (börkenek, şirden, kırkbayır, and tripe). Although beef tripe comes to our tables in different forms, the most well-known form is tripe soup. Tripe soup made with beef tripe is one of the most consumed soups in Turkish cuisine. Let’s move on to the benefits and harms of tripe soup.
What are the Benefits of Tripe Soup?
Beef tripe soup is a rich source of protein.
Beef tripe soup contains antioxidant nutrients.
Beef tripe soup supports collagen production.
Beef tripe soup has the ability to keep you full for a long time after consumption.
Beef tripe soup promotes bone strength.
Beef tripe soup supports the nervous system.
Beef tripe soup is rich in calcium, zinc, and phosphorus, thus supporting the immune system, providing energy, and strength during winter illnesses.
Beef tripe soup supports skin health by promoting cell renewal.
What are the Risks of Beef Tripe?
Beef Tripe Soup has a high fat content, therefore those with cholesterol issues and chronic conditions should be cautious.
Cleaning beef tripe is quite difficult and should be done with high sensitivity and meticulousness to avoid the risk of bacterial contamination and infections in the stomach and intestines, pregnant women should refrain from consuming it during pregnancy.
If beef tripe is obtained from outside, it should be purchased from reputable sources or brands.
Grilled Beef Tripe
Grilled Beef Tripe is another popular way to enjoy beef tripe, aside from in soup. I tried the skewered and grilled form and liked it.
I went through the cleaning process of my beef tripe from its raw state to cooking-ready. I scraped off the black layer with a knife, soaked it in vinegar water, and boiled it in a pressure cooker for about 45 minutes.
Once boiled and easy to cut, I sliced my beef tripe into square shapes and thin strips. Then, I placed them in a container with crushed garlic, salt, and yogurt, letting them rest for 15 minutes to absorb the flavors.
I lightly grilled the tripe pieces on skewers over the barbecue, then placed them on a serving plate and seasoned them with spices like salt, oregano, red pepper flakes, and paprika to serve.
I enjoyed the flavor, and I hope you do too.
If you like, you can also cook your tripe with tomatoes and peppers in the style of kokoreç and enjoy it as a sandwich. Just remember to follow the pre-boiling and cleaning steps. If you want to cook your tripe at home on the stove instead of the barbecue, you can read my other blog post on ‘how to make kokoreç at home’. The last images show the tripe after boiling and then frying in the kitchen, which is also quite delicious.
Enjoy your meal. 🙂
