Organs (tripe, brains, heart, livers,..)

Hi,

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 :smiley: (pork and/or lamb)

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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

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Google is your friend. There are numerous recipes for sous vide heart, liver, tripe, and brains online.

Michi.

Well I don’t know where do you find all that recipes because I’ve been googling but I don’t find them…

http://lmgtfy.com/?q=Sous+vide+heart

http://lmgtfy.com/?q=sous+vide+liver

http://lmgtfy.com/?q=sous+vide+tripe

:smile:

You beat me to it

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.

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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 :smiley: 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.

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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.

Tripe: 8 hrs @ 82C