In Korean food, our Ready-to-Cook Large Intestine is a treat that is loved for its unique and strong flavor. People who love BBQ love this beef treat because it has a slightly chewy texture that crisps up beautifully when grilled. Many enjoy it for its deep, savory taste and the satisfying mouthfeel it offers. Each package has 1 pound, which is enough for two to three servings, of cleaned, ready-to-cook pork large intestine. It can be kept in the freezer for up to three months.
At Kmeatbox, we believe it’s important for customers to know exactly how much meat is in each of our meat packs. Our Large Intestine pack has a net weight of 1lb.
The large intestine, or 대창, is sourced with diligence, adhering to strict quality and safety standards. Each piece is meticulously cleaned and prepared, ensuring the best culinary experience for our customers. The combination of its distinctive texture and rich flavor makes it a sought-after ingredient in many traditional dishes.
Heat a pan over medium-high heat and add the intestine pieces. Stir the intestine pieces every once in a while for 10 to 15 minutes, or until they are fully cooked and have a slightly crispy texture. Before serving, cut into smaller pieces using tongs and scissors.
Pre-heat the grill to medium-high heat. Grill the pieces of large intestine for 5 to 7 minutes on each side, or until they are done and have a nice char on the outside. Before serving, cut into smaller pieces using tongs and scissors.
Preheat the air fryer to 375°F (190°C). Place the intestine pieces in the air fryer basket so that they are all in one layer. Make sure they don’t crowd the basket. Air fry them for 10 to 12 minutes, turning them over every so often, until they are done and the outside is nice and crispy. Before serving, cut into smaller pieces using tongs and scissors.
Beef large intestine also known as beef tripe or beef honeycomb is a unique and versatile cut of meat that can elevate your cooking when used properly. If you’ve never cooked with tripe before, you may be wondering where to buy it and how to prepare it. Read on for a complete guide to sourcing and cooking with this underutilized beef cut.
What is Beef Large Intestine?
Beef large intestine comes from the first three chambers of a cow’s stomach – the rumen the reticulum and the omasum. These chambers contain folds and pores that give tripe its distinctive honeycomb texture. The tripe cut includes both the interior stomach lining as well as the exterior muscle layer.
Before cooking, beef tripe must be thoroughly cleaned. Vendors sell it pre-cleaned, but it still has a very mild odor similar to wet grass or hay. This smell dissipates almost entirely during cooking. The tripe itself has a mild beefy flavor and tender, chewy texture. When cooked low and slow, the meat breaks down into tender shreds with a soft but resilient bite.
Nutritional Benefits of Beef Tripe
While not as nutrient-dense as other beef cuts, tripe does provide some nutritional value. A 3 ounce serving contains
- Protein: 13 grams
- Fat: 3 grams
- Iron: 1.5 milligrams
- Vitamin B12: 2.4 micrograms
- Zinc: 2 milligrams
Beef tripe is high in protein like other beef cuts. It has a decent amount of iron and zinc. The small amount of fat it contains is mostly monounsaturated and saturated.
Where to Buy Beef Tripe
You can find beef tripe at some mainstream grocery stores, but you’ll have better luck sourcing it from butcher shops and international markets. Here are some of the best places to buy fresh, high-quality tripe:
Butcher Shops
Visiting a full-service butcher shop is the easiest way to source beef tripe. Let the butcher know you want honeycomb tripe and they can prepare it for you. Tripe is one of the more affordable cuts, costing just $3-5 per pound on average.
Mexican Markets
Mexican grocers frequently stock tripe for making classic dishes like menudo stew. Check the meat section or ask the butcher. Prices are comparable to other beef cuts.
Asian Markets
Markets specializing in Chinese, Korean, Filipino, or Vietnamese ingredients sell tripe to use in traditional dishes.Frozen pre-cleaned tripe tends to be more available than fresh.
Online Shops
Several online butchers sell beef tripe, including Crowd Cow, Porter Road, and D’Artagnan. Shipping costs make online buying pricier, but it can be worth it to get high-quality tripe delivered to your door.
How to Prepare and Cook Beef Tripe
Beef tripe requires special preparation and cooking methods to become tender. With the right techniques, its soft meat and characteristic honeycomb pattern shine. Here are some tips for preparing and cooking tripe:
Cleaning and Preparing
If you purchase uncleaned tripe, soak it overnight in water with vinegar or lemon juice to help remove odor and slime. Rinse thoroughly. Fresh or pre-cleaned tripe should still be rinsed before cooking.
To prepare, cut the tripe into pieces based on the recipe requirements. Strips work well for stews while small squares can be skewered and grilled. Blanching for 1-2 minutes before final cooking also helps tenderize.
Slow Cooking
The most common way to cook beef tripe is low and slow braising or stewing for 2-3 hours. This extended cooking time helps break down the meat’s collagen into soft gelatin. Tripe stews like menudo and trippa are classic for a reason.
Grilling and Broiling
You can also cook tripe over high, direct heat like grilling or broiling. Slice the blanched tripe very thinly and cook just 1-2 minutes per side. The char from grilling gives a nice texture contrast.
Stir Frying
After blanching, beef tripe can be stir fried on high heat with sliced vegetables and sauce. This method also tenderizes the tripe while giving it delicious sear char.
Beef Tripe Recipes to Try
Here are some excellent recipes for preparing beef tripe:
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Menudo – A traditional Mexican tripe stew with hominy, chiles, and spices. Slowly simmered for hours until meltingly tender.
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Trippa alla Romana – An Italian tomato and herb-infused tripe soup. Often topped with pecorino cheese.
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Gopchang Jeongol – A Korean spicy, steaming hot pot filled with thinly sliced tripe, glass noodles, mushrooms, and kimchi.
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Tripe and Bean Stew – Tripe, beans like chickpeas or cannellini, vegetables, and broth cooked into a hearty one-pot meal.
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Stuffed Tripe – Tripe stuffed with meat, rice, vegetables, and herbs then braised until fork tender.
Don’t let its unassuming appearance fool you. With the right prep and cooking method, beef tripe transforms into an amazing addition to stews, stir fries, and more. Track down some quality honeycomb tripe from a butcher or specialty market and try adding it to your weekly rotation.
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In Korean food, our Ready-to-Cook Large Intestine is a treat that is loved for its unique and strong flavor. People who love BBQ love this beef treat because it has a slightly chewy texture that crisps up beautifully when grilled. Many enjoy it for its deep, savory taste and the satisfying mouthfeel it offers. Each package has 1 pound, which is enough for two to three servings, of cleaned, ready-to-cook pork large intestine. It can be kept in the freezer for up to three months.
Net Weight Transparency
At Kmeatbox, we believe it’s important for customers to know exactly how much meat is in each of our meat packs. Our Large Intestine pack has a net weight of 1lb.
Origin of Ingredients
The large intestine, or 대창, is sourced with diligence, adhering to strict quality and safety standards. Each piece is meticulously cleaned and prepared, ensuring the best culinary experience for our customers. The combination of its distinctive texture and rich flavor makes it a sought-after ingredient in many traditional dishes.
Cooking Instructions
Heat a pan over medium-high heat and add the intestine pieces. Stir the intestine pieces every once in a while for 10 to 15 minutes, or until they are fully cooked and have a slightly crispy texture. Before serving, cut into smaller pieces using tongs and scissors.
Pre-heat the grill to medium-high heat. Grill the pieces of large intestine for 5 to 7 minutes on each side, or until they are done and have a nice char on the outside. Before serving, cut into smaller pieces using tongs and scissors.
Preheat the air fryer to 375°F (190°C). Place the intestine pieces in the air fryer basket so that they are all in one layer. Make sure they don’t crowd the basket. Air fry them for 10 to 12 minutes, turning them over every so often, until they are done and the outside is nice and crispy. Before serving, cut into smaller pieces using tongs and scissors.
핫한 맛집 초원의 대창 구이 Valuable Meat Stomach & Intestine of Korean BEEF! – Korean food
FAQ
What are beef intestines called?
Is beef large intestine good for you?
What does large beef intestine taste like?
How to cook beef large intestine?
How to buy beef intestines?
When shopping for beef intestines, it is important to consider the quality of the product. You should look for a product that is fresh and of high quality. You should also consider the price, as some products can be quite expensive. How Do You Prepare Beef Intestine For Consumption? 1.
Do grocery stores sell beef intestines?
Finally, some grocery stores also sell beef intestines. However, these are usually pre-packaged and may not be as fresh as those purchased from a butcher shop or online. You should also check the expiration date on the package to ensure that you are getting a fresh product.
What are beef intestines used for?
Beef intestines are used as casings for sausages, but quite often the intestines and the stomach, or tripe, are cooked for use in a number of dishes, such as menudo, trippa alla fiorentina, soups and stews. Cooking the intestines slowly produces a flavorful broth and a meat with a soft, chewy texture.
How do you cook whole beef intestines?
Place whole beef intestines, or tripe, into a large stockpot. Cover the tripe with water, at least 2 inches above the tripe. Add vanilla and vinegar to the water. Bring the tripe to a boil over high heat. Turn the heat to low and simmer the tripe between 1 hour and 1-1/2 hours. Drain the water from the tripe and allow it to cool.