How to prepare natural casing for sausages?
General rule:
Step 1: Rinse the casing inside and out until all the salt is removed. Ideal to rinse internally with water twice.
Step 2: Soften it by soaking it in water at room temperature 21ºC to 32ºC for at least 1 hour. If you are going to put the entire pack in water, massage it well so that no parts remain less hydrated.
Step 3: Before inserting the casing into the filling tube/funnel, place it in warm water to soften the fat present in the casing and make it easier for the casing to slide into the funnel. Wet the funnel too.
Treatment differences between natural casings
Beef Tripe: It is the thickest and contains the most fat. Leave it soaked overnight. Before embedding, leave for 30 minutes in warm water at 38ºC. This will soften the existing fat, facilitating bagging and the natural expansion of the casing.
Pork tripe: Rinse under running water. Leave soaked in water at 21ºC to 32ºC for at least 1 hour before using, ideally 2 hours.
Sheep tripe: Rinse under running water. Leave immersed in water at 21ºC to 32ºC for 30 minutes before using. Sheep intestine is softer and must be treated with care. Don't put too much pressure on sausages with this casing as it bursts easily.
Casings
Pork tripe
Bundles of approximately 90 meters
| Caliber/Treatment | Sausages | Yield |
| 26/32 salty | Fresh sausages and German sausages | 40 – 45 kg |
| 32/35 salty | Fresh sausages and German and Italian sausages | 45 – 52 kg |
| 32/34 salty | Fresh sausages | 48 – 52 kg |
| 35/38 salty | Fresh sausages and pepperoni | 52 – 57 kg |
| 38/40 salt | Fresh sausages and pepperoni | 57 – 60 kg |
| 40/42 salt | Fresh sausages, pepperoni and fine salami | 61 – 64 kg |
| 43+ salty | Uncommon, used in salami | 68kg |
Beef tripe
approximately 30 meters
| Caliber / Conservation | Sausages | Performance |
| 32/40 salt | German mettwurst sausage, pepperoni | 27 – 30 kg |
| 40/45 salted | Chorizo, salami | 30 – 34 kg |
| 45+ salty | Salami | 38kg |
Bovine background
Unitary
| Caliber (mm) | Sausages |
| 100 | Cooked salami, capicolla, cup, lonzino, filetto |
| 120 | Capicolla, cup, lonzino, filetto |
| 120+ | Capicolla, Cup, Mortadella |
Sheep tripe
90 meters approximately
| Caliber |
Sausages | Performance |
| 14/21 | Sausages | 19 kg |
| 21/23 | Sausages and thin sausages | 21 – 23 kg |
| 22/24 | Sausages and thin sausages | 24 – 27 kg |
| 23/25 | German sausages and medium sausages | 26 – 28 kg |
| 24/26 | German sausages, Italian sausages | 27 – 29 kg |
| 26/28 | Sausages | 29 – 31 kg |
English 
Português do Brasil
Does clean natural casing lose its quality if frozen?
Don't lose it, it can freeze.
How do I get rid of the smell of fresh pork intestine??
Leave it immersed in water with vinegar. If you're not going to use much of the tripe, unroll the bundle tightly and freeze. Defrost as needed, this way you can keep it odorless.
Hi, what is the best casing for smoked sausages, considering that the casing I use after smoking does not peel.
For smoking, the best casings are natural and collagen casings. The natural ones have more grip, they stick better to the meat. Collagen ones are easier to remove.
After I put the casings in water, I can keep them for however long and use them again.
After rinsing, you will have removed the salt that protects the casing, so you must use or discard it. If you have rinsed a large amount and want to store it again, freeze it or add plenty of salt to preserve it.
Does clean natural casing lose its quality if frozen?
Don't lose it, it can freeze.
I purchased a package of beef tripe from you. How should I store it?
Hi Paulo, you can store it in a plastic bag or container in the refrigerator.
Good afternoon!
When preparing the casings, do you also add nitrates or nitrites diluted in water?
Thanks =)
Hello Alvaro. You should add cured salt only to the meat.
I would like it if you could explain to me how to prepare
the fresh thin pork tripe to cook it.
If the casing has already been cleaned and preserved in salt, simply rinse it well to remove excess salt and use it for embedding. I don't need any additional preparation.
I wanted to know if leaving the intestines in water with vinegar overnight will spoil them or not?
They may be too sour, but they won't spoil.