Tricks for boiling cow's lips so that they become tender quickly, don't smell fishy, and have the perfect texture

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Many people have difficulty processing cow's lips because of its tough texture and its distinctive aroma which is quite strong if not processed properly.

Cow's nose is a unique part of the cow that is often used in East Javanese cuisine. The word cingur itself comes from Javanese which means "mouth," referring to the nose, cheeks, and lips of the cow. Its chewy and collagen-rich texture gives it a distinctive taste that many people love.

In Indonesian cuisine, cow's nose has been used for centuries and is the main ingredient in various dishes such as rujak cingur , lontong balap, and nasi rawon. However, many people have difficulty processing cow's nose because of its tough texture and its distinctive aroma which is quite strong if not processed properly.

Cow's nose has long been an important part of East Javanese cuisine. Local people believe that this part has a distinctive savory taste that cannot be found in other parts of the cow. Since the 19th century, cow's nose has been used in various dishes such as rujak cingur and nasi rawon. In addition to its unique taste, cow's nose is also known for its high collagen content. This collagen provides a chewy texture that makes it even more delicious when chewed. Therefore, it is not surprising that cow's nose is a favorite part of various traditional dishes.

Until now, cow's cingur is still a dish that is often served at various important events, such as weddings, thanksgivings, or big family events. In fact, cow's cingur-based dishes are starting to become popular abroad as part of the promotion of Indonesian cuisine.

Before cooking cow's nose, it is important to choose quality parts so that the end result is more delicious. Here are some tips in choosing good cow's nose:

• Choose fresh cingur, with a grayish color and not slimy.
• Avoid cingur that has a strong smell because it could be a sign that it is not fresh.
• It is best to buy cow's lips from traditional markets or trusted butchers to get the best quality.

After selecting a good cow's nose, the next step is to clean it properly so that it is ready to be cooked. Cleaning the cow's nose is a crucial step so that it does not leave a fishy smell and dirt that sticks. Here's how to clean it:

• Wash the cow's nose with running water until clean.
• Use lime juice or vinegar to remove unpleasant odors.
• Boil briefly with a mixture of salt and bay leaves to remove any dirt that is still stuck to it.

With the right cleaning steps, cow's lips will be ready to be cooked into a delicious dish.

The fastest way to soften cow's nose is to use a pressure cooker. The high pressure and temperature maintained in the pressure cooker will speed up the process of softening the fibers. Simply boil the nose in a pressure cooker filled with water until full for about an hour. Make sure the nose is completely submerged so that it cooks evenly.

Not having a pressure cooker doesn't mean you have to sacrifice the tenderness of the cow's nose. Although it takes longer, around 2-3 hours or even more depending on the size and thickness of the nose, there are some tips you can apply:

• Cut the Cingur into Smaller Pieces: Cutting the cingur into smaller pieces will speed up the boiling process.
• Boil in Stages: Boil for 10 minutes, let stand for 30 minutes, then boil again for 10 minutes. Repeat this process until the cingur is tender.
• Add Tenderizing Seasonings: Seasonings like garlic, onion, and black pepper not only add flavor, but also help tenderize the meat.
• Pay Attention to the Amount of Water: Make sure the cingur is always completely submerged in water. If the water is reduced, add hot water.
• Don't Open the Lid Too Often: Keep the pot tightly closed during the boiling process.

Here are some additional tips that can help you get the most out of it:

• Clean Cingur Carefully: Use salt and vinegar to remove the fishy smell.
• Check the level of doneness: Poke the cingur with a fork or knife to check the level of doneness.

Q: What is cow's nose?

A: Cow's nose is part of a cow's face which includes the nose, cheeks and lips, and is often used in East Javanese cuisine.

Q: Does cow's nose have health benefits?

A: Yes, cow's nose contains collagen which is good for skin and joint health, and is rich in protein.

(brl/red)