200 grams of beef tendon, tripe 100 grams, 200 grams of side tendon.

Beef offal soup Accessories:

Ginger slices 10g, chopped green onion 10g, salt.

Beef offal soup practice:

1. Scalded beef tendon and side tendon, and then cut into pieces; Wash tripe, blanch and slice.

2. Pour a proper amount of water into the pot, add beef tendon, side tendon, tripe, ginger slices and chopped green onion, boil over high fire, then simmer for about 1 hour, and add salt to taste until the materials are cooked and soft.

Tips:

Beef tendon, also known as beef tendon, is the tendon on the calf. Generally speaking, the tendon on the front hoof of cattle is thin, small and flat, while the tendon on the back hoof of cattle is thick, long and round. The nutrition of beef tendon is quite balanced, in which carbohydrate, protein and fat account for about 65,438+0/3 respectively, while the main substance in protein is collagen, so the taste is quite elastic.