(1) Wash the dirt and mucous membrane on the surface of tripe with clear water, put it into a basin, add salt 100g corn flour 100g vinegar, rub it for 30g 15min, then rinse it twice, boil the water in the pot, put it into the cleaned tripe, take it out and rinse it with clear water. After the above treatment, the tripe is clean, without peculiar smell and fishy smell.

(2) Add edible alkali and white vinegar (250g edible alkali and 300g white vinegar are added to 2500g tripe), knead to remove mucus, then add 500g flour, continue kneading (adding flour can prevent raw materials from blackening and remove raw material odor), and finally rinse with clear water for 20 minutes until there is no alkali smell, then take out and cook. The tripe just taken out is generally black, commonly known as black hairy tripe.

(3) Knead with baking soda, let it stand for 1 hour after kneading, rinse it with clear water, soak it in water for 30 minutes, then boil it with water, and the strange smell is almost gone ~ Add cooking wine, ginger and sugar to taste ~ or blanch it with water.

That is, put the meat in boiling water. When the meat changes color slightly, or there is blood foam coming out, take it out of the pot. 20g of ginger and 20g of onion are sliced, the back of the knife is chopped, and the onion is cut into sections. Put chopped ginger and onion into a small pot and pour 200 ml of water. Rub with your hands until the onion and ginger juice is immersed in water. Filter ginger and onion. The rest is ginger and onion water.

Extended data:

Quality identification of beef omasum;

At present, both alkali wool and enzyme wool are used in the production of beef omasum, but the production process is not uniform and standardized, and the product quality is uneven: some producers add it illegally.

Adding additives such as formaldehyde and hydrogen peroxide or using industrial alkali to make water will cause food safety problems.

Pay attention when buying hairy belly, especially white hairy belly, which will turn white after soaking in hydrogen peroxide and formaldehyde for three or four days. When making water-based products, some unscrupulous traders first soak in industrial caustic soda to increase the volume and weight, and then add formaldehyde and hydrogen peroxide in proportion to stabilize the volume and weight and keep the surface fresh and bright.

The hairy belly brewed with industrial caustic soda is full and watery. The use of formaldehyde can make the hairy belly more crisp and taste good. Long-term consumption of hairy tripe soaked in these toxic substances will lead to diseases such as gastric ulcer, and in severe cases, it can cause cancer.

If the hairy belly is white, more than it should be, and the amount is large, you should avoid buying it. The hairy belly soaked in formaldehyde will lose its original characteristics. Hands are easy to break when pinched, and will shrink quickly after heating, so avoid it.

You can also add a little hairy belly to a small glass, soak it in water, then take out the hairy belly, tilt the glass, carefully add a little concentrated sulfuric acid along the glass wall, and divide the liquid into two layers to avoid mixing. If a purple ring appears at the junction of the liquid surface, it proves that formaldehyde is mixed in the hairy belly.

References:

Baidu encyclopedia-beef omasum