₹200.00 – ₹810.00
Vajadi/Tripe is the stomach of ruminant animal such as BUCK/BOKAD . Tripe in it’s natural form is yellow in color. The tripe that looks paler has been bleached with chlorine to remove grit. It’s important to wash this tripe a few times to get rid of the smell of the chlorine
Vajadi/Tripe is the stomach of ruminant animal such as BUCK/BOKAD . Tripe in it’s natural form is yellow in color. The tripe that looks paler has been bleached with chlorine to remove grit. It’s important to wash this tripe a few times to get rid of the smell of the chlorine.
How to clean vajri? How to clean tripe? How to clean goat stomach?
If the tripe doesn’t already come cleaned from the mutton shop, blanch it in hot water with salt for 10 minutes to remove the undigested parts of food lodged in the animal’s stomach. Then rub the vajri (tripe) with rice flour till its perfectly clean. Rice flour is grainy and helps in getting the dirt out. Rinse out the rice flour and repeat the process 3 to 4 times till the tripe is clean. If the dirt is stubborn, use a toothbrush to get it out before rinsing.
How long to cook tripe?
It’s best to cook tripe for 40 to 50 minutes on a medium flame to get it to a chewy texture. But if you want it softer, cook it for 1 hour or longer.
What does vajri / tripe taste like?Tripe really doesn’t have much of a taste. You might feel like you’re eating a chewy dense liver. And while cooking it takes on the flavor of ingredients you cook it with. So it’s perfect to cook along with other stronger tasting veggies. We use pumpkin or kidney beans. The vajri is a little funny to look at. We use both honeycomb tripe and blanket tripe.
| weight | 1000gms, 250gms, 500gms |
|---|---|
| size | Large cut, Medium cut, Small cut |
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