goat tripe
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A hearty and robust stew from Hyderabad, featuring tender slow-cooked goat tripe in a rich, spicy, and tangy gravy. This authentic delicacy is a true taste of Nizami cuisine, perfect for adventurous food lovers.
A rustic and robust Maharashtrian delicacy made from tender goat tripe cooked in a spicy, aromatic onion-tomato gravy. This hearty curry is a true taste of traditional home-style cooking, best enjoyed with bhakri or rice.
Fresh goat tripe is highly perishable and should be cooked within 1 to 2 days of purchase.
Yes, it can be frozen for up to 3 months if wrapped tightly in plastic wrap and placed in a freezer bag.
Soaking the tripe in a mixture of water and vinegar or lemon juice for 30 minutes before parboiling helps significantly reduce the odor.
Scrape off any impurities, scrub the surface with rock salt, and rinse under cold running water until the water runs clear.
Fresh tripe should be pale in color, firm to the touch, and should not have an overly pungent or 'off' ammonia-like smell.
Beef tripe (honeycomb or flat) is the most common substitute, though it may have a slightly different texture.
Yes, it is a lean source of protein and rich in essential vitamins like B12 and minerals like zinc and selenium.
Depending on the age of the animal, it typically takes 1.5 to 2 hours of simmering or about 30-45 minutes in a pressure cooker.
It is commonly used in spicy stews, traditional curries, and soups across various cultures, including South Asian and Caribbean cuisines.
goat tripe is a versatile ingredient found in cuisines around the world. With 94 calories per 100g and 15.5 grams of protein, it's a nutritious addition to many dishes.
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