There are four tripes, one of which is Venice tripe. It is often used to make hot pot and maoxuewang. In addition, there are two kinds of tripe that are often eaten, namely honeycomb tripe and grass tripe, which are easy to identify. The surface of beehive tripe looks like a small beehive, and the grass tripe is fluffy and the meat is the thickest. It is often used to make pot-stewed dishes, all of which are delicious. Black and yellow are not caused by feed. But it's caused by post-treatment bleaching. The cooking style and making method of tripe with ginger and onion were introduced in detail. Introduce the cuisine and its efficacy in detail: the formula of invigorating spleen and appetizing in Cantonese cuisine. Making materials of tripe with ginger and onion: main ingredients: tripe 1000g seasoning: 25g ginger, 30g onion, 30g soy sauce, 5g sugar, 3g monosodium glutamate and 50g vegetable oil. Beef tripe with ginger and onion is characterized by freshness and fragrance. The method of tripe with ginger and onion: 1. The tripe (tripe) is mixed with lime 100g and 500ml of water, marinated for10min, wiped off the thin black skin, rinsed, cut into small pieces and put in a basin; 2. Wash ginger and onion and cut into filaments. 3. Heat the wok on medium heat, add oil to boil the cooked oil, and put it in a bowl; 4. Immediately add soy sauce, sugar, monosodium glutamate and 50 ml of water to boil, make seasoning and put it in a bowl; 5. Heat the boiling water pot, put the beef venetian slices in the colander, take them out until they are cooked, and serve them in plates or small bowls; 6. Put shredded ginger and shredded onion on the surface of beef louver, add seasoning and cooked oil, and serve.