You are here

Tripe Polish Style With Meatballs

Meat.World's picture
Ingredients
  Tripe 3 Pound, rinsed
  Salted water/Meat stock 2 Quart
  Dry white wine 3⁄4 Cup (12 tbs)
  Butter 6 Tablespoon
  Carrots 2 , julienned
  Celeriac 1⁄2 , julienned
  Leeks 2 , trimmed to 1 inch above the white part, washed and thinly sliced
  Onion 1 , finely chopped
  Flour 1⁄3 Cup (5.33 tbs)
  Ground ginger 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Bay leaf 1 Small, crushed
  Dried marjoram 4 Teaspoon
  Freshly grated nutmeg 1 Teaspoon
  Ground allspice 1 Teaspoon
For meatballs
  Liver 10 Ounce (Veal / Pork Liver, Membrane Removed)
  Chopped suet/Bone marrow 2 Tablespoon (Finely Chopped)
  Egg 1
  Fresh bread crumbs 1 3⁄4 Cup (28 tbs)
  Finely chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put the tripe into a large pan and cover it with salted water or stock.
Add the wine, if using, and simmer for approximately four hours, adding boiling water or stock as the liquid in the pan evaporates.
When cooked, the tripe should be so tender that you can crush it between your fingers.
Cut the tripe into thin strips and put it back into the cooking liquid.
There should be not less than 6 cups [1 1/2 liters] of liquid.
Meanwhile, in a saucepan, melt 2 tablespoons [30 ml.] of the butter, add 2 to 3 tablespoons [30 to 45 ml.] of water and the carrots, celeriac and leeks.
Cook them over low heat.
When the water has evaporated and the vegetables are tender, add them to the tripe.
Melt the remaining butter, add the onion and cook over low heat until the onion is lightly browned.
Add the flour.
Be careful not to let lumps form.
Stir in some of the tripe cooking liquid and then pour the mixture into the pan with the tripe.
Flavor the tripe with the ginger, paprika, bay leaf and marjoram.
Add nutmeg, allspice, salt and pepper to taste, and simmer the tripe over low heat for 20 minutes to let the aroma of the spices and herbs develop and blend.
For the meatballs, chop the liver to a pulp with the suet or bone marrow.
Add the egg and enough bread crumbs to give the mixture a firm consistency.
Add the parsley and salt to taste.
Make the meatballs the size of walnuts.
Place them in the pan with the tripe and simmer for 10 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Servings: 
6

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)