When everyone eats hot pot outside, hairy tripe should be a must-order, but do you know the difference between thousand-layer tripe and hairy tripe? Let me tell you below.

Difference:

Thousand-layer tripe is the outer layer of cow belly. There are relatively large pieces of tripe in the market that are dark green, and the inner layer of this tripe is a little more expensive than the inner layer of ordinary cows. Generally, when processing tripe, the inner layer of the cow is taken first, and then the inner layer is removed. It is the outer layer of tripe, which is also known as thousand-layer tripe. Afterwards, there will be some tripe bottom, which is edible but usually no one wants it. The tripe is the inner wall of tripe, which is thin and velvety after peeling off. It has many protrusions and is commonly known as cow louver.

The hairy tripe refers to the omasum of the cow, also known as the louvered tripe, commonly known as the cow louver. Moreover, there are two types of tripe. One is that the louvers of cattle that grew up on feed are yellow, and the other is the louvers of cattle that are raised on grain and are black. Note that the white beef louvers have been bleached, which is a frozen food. Currently, alkali hair and enzyme hair are used in the production of hairy tripe, but the production process is not uniformly standardized, and the product quality is uneven. Producers illegally add formaldehyde, hydrogen peroxide and other additives or use industrial-grade alkali for watering, which will cause food safety problems. When purchasing hairy tripe, we should pay attention to the fact that the particularly white hairy tripe turns white after being soaked in hydrogen peroxide and formaldehyde for three or four days.