nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Tripe time and temp recommendation?

chrisdenoia

Looking for a recommendation for trippa alla romana.

I've seen 82ºC for 8 hours in Under Pressure and http://www.sous-vide.cooking/sous-vide-cooking/process/sous-vide-cooking-guide-meat/

Wondering if anyone else has had success at other temperatures.

Find more posts tagged with

Recipes Q's

Comments

naithaddi

Sammic is the brand of my chamber vacuum sealer. 82C for 8 hours seems ok to me.

brian_martin2001

I've never tried to cook it myself, however, I've seen it recommended 88ºC for 2 hours, for honeycomb tripe. I'm not sure you're using this, or another type (smooth, leaf, etc). Let us know what you end up doing, and how it turns out.

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of