# Organs (tripe, brains, heart, livers,..) **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [October 23, 2017, 12:12pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916 "2017-10-23T12:12:07Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![mejakm](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mejakm/32/6761_2.png) [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Post date:** [October 23, 2017, 12:12pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/1 "2017-10-23T12:12:07Z")
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 😃 (pork and/or lamb) ---
**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\ **Post date:** [October 23, 2017, 10:10pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/2 "2017-10-23T22:10:45Z")
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](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 ---
**Author:** ![michihenning](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/michihenning/32/1655_2.png) [@michihenning](https://community.anovaculinary.com/u/michihenning)\ **Post date:** [October 23, 2017, 10:54pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/3 "2017-10-23T22:54:06Z")
Google is your friend. There are numerous recipes for sous vide heart, liver, tripe, and brains online. Michi. ---
**Author:** ![mejakm](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mejakm/32/6761_2.png) [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Post date:** [October 24, 2017, 10:39am UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/4 "2017-10-24T10:39:30Z")
Well I don’t know where do you find all that recipes because I’ve been googling but I don’t find them… ---
**Author:** ![michihenning](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/michihenning/32/1655_2.png) [@michihenning](https://community.anovaculinary.com/u/michihenning)\ **Post date:** [October 24, 2017, 11:03am UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/5 "2017-10-24T11:03:08Z")
[http://lmgtfy.com/?q=Sous+vide+heart](http://lmgtfy.com/?q=Sous+vide+heart) [http://lmgtfy.com/?q=sous+vide+liver](http://lmgtfy.com/?q=sous+vide+liver) [http://lmgtfy.com/?q=sous+vide+tripe](http://lmgtfy.com/?q=sous+vide+tripe) ---
**Author:** ![anon70994461](https://avatars.discourse-cdn.com/v4/letter/a/3be4f8/32.png) [@anon70994461](https://community.anovaculinary.com/u/anon70994461)\ **Post date:** [October 25, 2017, 9:24am UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/6 "2017-10-25T09:24:30Z")
😄 You beat me to it ---
**Author:** ![chewbaka](https://avatars.discourse-cdn.com/v4/letter/c/58956e/32.png) [@chewbaka](https://community.anovaculinary.com/u/chewbaka)\ **Post date:** [October 28, 2017, 3:49am UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/7 "2017-10-28T03:49:03Z")
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. ---
**Author:** ![mejakm](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/mejakm/32/6761_2.png) [@mejakm](https://community.anovaculinary.com/u/mejakm)\ **Post date:** [October 30, 2017, 11:31am UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/8 "2017-10-30T11:31:03Z")
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. ---
**Author:** ![chewbaka](https://avatars.discourse-cdn.com/v4/letter/c/58956e/32.png) [@chewbaka](https://community.anovaculinary.com/u/chewbaka)\ **Post date:** [October 30, 2017, 6:51pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/9 "2017-10-30T18:51:31Z")
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. ---
**Author:** ![mkhilario](https://avatars.discourse-cdn.com/v4/letter/m/82dd89/32.png) [@mkhilario](https://community.anovaculinary.com/u/mkhilario)\ **Post date:** [August 27, 2019, 1:29pm UTC](https://community.anovaculinary.com/t/organs-tripe-brains-heart-livers/9916/10 "2019-08-27T13:29:23Z")
Tripe: 8 hrs @ 82C > **[Meat | ](https://www.sous-vide.cooking/vacuum-cook/temperature-time-guide/meat/)** > > \*Note: All cooking times and temperatures are approximate.