have anybody already tried to cook tripes? I’m looking forward to cook some beef and lamb tripe but I don’t know on what temperature… I was thinking something like cooking them for 24 - 48 hours on a temperature of 78°C
And the same question for the brains (pork and/or lamb)
Never done these before, so I know how the outcome is. These are just what I’ve read. For honeycomb tripe 88°C for hours. The text says you’ll get a braise like texture.
This is from another website for the brains: https://www.chefsteps.com/forum/posts/goatlamb-brains-any-timetemp-hints-7
You might find something useful there. I’ve never had brain, and I realize that it’s an irrational fear, but the concept of prion diseases freaks me out a bit. Good luck with your cook and let us know what you do and how it turns out
I have played around with honeycomb tripe in duplicating a Chinese Dim Sum dish. First I parboiled the tripe and then cut it into bite size pieces, then seasoned. I cooked three batches at 180 degrees F at 8, 16, and 24 hours. The 8 hour was best. Soft and still just a little tooth left. 16 was OK, but too soft for me. 24 resulted in too much shrinkage and liquid loss.
So I think timing will depend on what kind of dish you are creating.
I like the SV result because other methods. like slow cookers and braising, have just resulted in too much shrinkage.
Thanks, that’s what I wanted to hear… if someone had played with different times and temperatures.
So I tried lamb tripe for 28 hours at 62,5°C and they were perfect. Moist, tender but they still had a little bit of the tripe chewiness so that you know what’re you eating and that’s what I was wishing to achive… to have tripe that are soft, tender, easy to eat but that still have a little bit of it’s texture.
The only thing I would like to say is… If you love yourself do yourself a favor and don’t finish the tripe in the pan or grill do it with a sauce as normally people do. They were bland, without any specific flavour, though I seasoned them a looot and they were cooking with onions, garlic, thyme, rosemary.
Totally agree on no need to further finish the dish, which is one reason I like this. Just pour it out of the bag and you are ready. Since you do not add any water, unlike braising or simmering, the high collagen content gives you a ready, rich sauce just as it is. Plus it takes on whatever additional flavor you want to add. I had considered lower temps, longer times, but I decided to go with same day decision meal planning with tripe. I usually prep a few bags, freeze, and use same day as meal.