The Beef tripe block is an Easter related recipe and quite a tradition in our family. And is also incredibly yum.
Always present on our Easter table, with no exception, this recipe originally comes with lamb meat but as we are not lamb people, my beloved mom, that loves to follow traditions especially on the culinary department, does it in a beef version.
1 kg tripe (lungs, liver, heart, tongue, weighed after boiling and shredding)
10 threads of green onions
parsley to taste
2 slices bread
150 ml milk
8 hard-boiled eggs
4 raw eggs
1 teaspoon salt
1 teaspoon pepper
80 ml of oil
Wash tripe well in water, several times, until water remains clear. Place in water with vinegar and salt for 30 minutes. The kidneys should be cleaned up on the inside too and kept in water with vinegar, separately.
Boil tripe for 5 minutes. Discard the dirty water, thoroughly wash the pot and boil for another 30 minutes in fresh water.
Mince the onions, green onions and parsley very finely. Chop the 4 eggs, cooked.
Put the bread to soak in milk. Bread will make the block fluffier.
Drain the tripe very well and when cool finely chop. Can be passed through a meat grinder and get a pate but I personally hate the taste afterwards so mom is chopping everything.
Heat oil in a large skillet and cook onion over medium heat until soft. Add the minced tripe and cook over medium heat for 10 minutes, stirring constantly.
Add the green onions and parsley, chopped eggs and bread (squeeze the milk out). Mix everything very well.
Season the mixture with salt and pepper, to taste.
Beat 3 large eggs and pour over the cooled mixture. Mix well.
Grease a cake pan well with oil (including the sides). Put 1/3 of mixture on the bottom.
Above place remaining 4 boiled eggs. Cover the eggs with the remaining filling. (mom did an eggless version too, which I prefer)
Beat the last raw egg and brush the mixture.
Leave in oven at 180C for 50 minutes. Remove it with a knife edge. Let cool.
Refrigerate and enjoy for days.