Pawaru-Grahmata

№ 60II. nodaļa

Aunu iekšas ar sarkanu kāpostu

Lamb tripe braised with red cabbage

  • Serves 4–6
  • about 3½–4 hours
  • Melnraksts · vēl nav izmēģināts

1796Aunu-eekschas ar sarkanu Kahpostu.

Modernizētslpp. 103 · PDF 117
4 porcijas

The book gives no quantities, only the times: half an hour for the first boiling and about an hour with the cabbage; the amounts below are ours.

Method

6 soļi
  1. Rub the tripe all over with the coarse salt and rinse it well. Put it in a pan with cold water to cover and 2 tsp salt, bring to the boil and simmer for 30 minutes.
  2. Drain and plunge the tripe into cold water. Cut it into strips about 1 cm wide and 5 cm long and clean it thoroughly: scrape off any fat, loose membrane or dark patches and rinse well.
  3. Put the strips in fresh water with 2 tsp salt, bring to the boil and simmer until tender: 1–1½ hours for lamb's tripe, 2–3 hours for beef tripe. It is done when a knife goes in easily and it is pleasantly chewy, not rubbery.
  4. Meanwhile cook the cabbage. Melt the fat in a large heavy pot and soften the onion for 5 minutes. Add the cabbage, vinegar, sugar, salt and water, cover and stew gently for about an hour, stirring now and then, until tender. The vinegar keeps the cabbage red.
  5. Drain the tripe and stir it into the cabbage. Simmer uncovered for about an hour, stirring often, until the liquid has cooked down to a short, glossy sauce. Add a splash of water if it starts to catch.
  6. Stir in the breadcrumbs and simmer for 5 minutes more to bind. Taste for salt, sugar and vinegar, and serve hot.

Notes

What the book says vs. what we added

the book has the innards rubbed with salt, brought to the boil in salted water and boiled for half an hour, then taken out, put in cold water, cut and cleaned thoroughly, boiled again in fresh salted water until soft ("they need long boiling"), simmered for about an hour in a pot with already-cooked red cabbage until the sauce is short, and finished with grated bread. The red cabbage recipe, the amounts and the tripe times are ours.

What iekšas are

sheep's innards, cleaned by rubbing with salt, scalded, cut open, scraped and then boiled for a long time. That is how the stomach (tripe) and the intestines were prepared. Dressed tripe, sold already cleaned and scalded, saves the messiest steps; we keep the book's salt rub and first boil as a final clean.

Sourcing

lamb's tripe is sold by halal and Turkish butchers (işkembe), often frozen. Beef tripe is easier to find. Lamb intestines are usually sold only as sausage casings.

Safety

buy tripe from a licensed butcher, keep it chilled, and cook it until tender and piping hot. Refrigerate leftovers within 2 hours and eat them within 2 days.

Substitute

if you don't eat tripe, use 800 g lamb's hearts, trimmed of fat and tubes and sliced, simmered for 1½–2 hours in step 3.

Cabbage

the book only says the innards go "into the pot with the cooked cabbage". Its own red cabbage recipe is presumably in a later chapter; ours is a plain sweet-sour braise.

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