Black tripe with beetroot
You should not always eat black tripe with applesauce. This recipe with marinated apples and marinated beetroot gives a nice twist.
It is super tasty and the combination of the different marinades gives an absolute boost to your rumen!
- 2 Black tripe
- 4 parsnips
- 1 tablespoon of butter
- 2 red beets, cooked
- 1 tablespoon of olive oil
- 1 teaspoon of Worcestershire sauce
- 2 tablespoons of Ketjap Manis
- 2 apples, green
- 1 tablespoon of white wine vinegar
- 2 tablespoons of elderberry syrup
- An immersion blender
Dinner, Kogel BBQ, Black Tripe, Pork, Beetroot, Rode Biet
1. Prepare a BBQ for grilling with 2 zones at about 200°C. You do this by filling 1 side of your BBQ with coal and leaving the other side empty.
2. Peel and halve the parsnips.
Coat them with some olive oil, not too much because otherwise you will get flames and this will cause your parsnips to burn black.
3. Place the halved parsnips on the grill directly over the coals. When they have nice grill marks, put them in the indirect zone.
Make sure they do not become too black, this will give our cream a too dark color.
4. Cut the beetroot into slices of about 5mm thick.
Place them in a bowl with the olive oil, Worcestershire sauce and soy sauce. Let it steep until everything is ready.
5. Peel the apples, remove the core and cut into 5mm slices.
Place them in a bowl with the white wine vinegar and elderberry syrup. Let it steep until everything is ready.
6. Poke holes in the black tripe, this ensures that the hot air can escape from the rumen and that it does not burst.
7. Place the tripe directly over the coals until they have nice grill lines. Then move them to the indirect side.
The tripe takes about 10 minutes to cook.
8. When the parsnips are done, remove them from the BBQ. Cut them roughly into pieces and put in a bowl together with the butter and mix to a soft cream.
9. When the tripe is ready, take it off the BBQ, cut into slices and dress your plate.