Thoroughly cleaned tripe cooks under pressure in a pressure cooker, becoming tender much faster than with the traditional method. Served with a garlic, vinegar, and butter sauce, this dish is plated directly rather than turned into soup.
Wash the tripe, scrubbing it several times with coarse salt. Remove the inner membranes and pieces of fat, then cut it into pieces.
Soak the cleaned tripe in vinegar water for 10 minutes.
Drain and rinse the tripe. Put it in the pressure cooker, cover with water, and add the salt. Once it comes to a boil, close the lid.
Cook in the pressure cooker over low to medium heat for 70 minutes, then wait for the pressure to release naturally.
Melt the butter and sauté the crushed garlic and red pepper flakes. Add the vinegar and stir. Drain the tripe, drizzle the sauce over it, and serve hot.
When cleaning the tripe, scrub it several times with coarse salt; otherwise, the odor may persist during cooking. Contains dairy (butter).
Düdüklüde 70 dakika pişirdim ama işkembem yine de biraz diri kaldı, belki parçaları çok büyük kesmişimdir. Sosu güzeldi ama et kısmı beklediğim kadar yumuşak olmadı, bir dahaki sefere süreyi 90 dakikaya çıkaracağım.
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