Beef tripe can only be soaked in medicinal water, but it is not good for the body.

Beef tripe is the stomach of a cow. Cows are ruminants and have four stomachs. The first three stomachs are variations of the esophagus, namely the rumen (grass stomach), reticulum (honeycomb stomach, hemp stomach), omasum (double omasum, louver), and the last It’s the true stomach (abomastia).

The fleshy columns on the inner wall of the rumen are commonly known as "belly collar, belly beam, and belly kernel". The sphincter muscle of the cardia is thick and tough and is commonly known as " belly tip" or " belly head" (soak it in alkaline water to make it crispy and tender, and can be made into a dish separately). The cow serous membrane can be torn off in the rumen and the mucous membrane can be retained, sliced ??into slices and eaten raw, with dishes such as "Mao tripe hot pot" and "Couple's lung slices". Reticulum applications are the same as for the rumen. Most of the omasum and abomasum are cut into shreds. The most widely used types of tripe are tripe collars and louvers.

Method:

Wash the tripe, put it into a basin, add water to level it, add sodium chloride, soak for 1 hour, and drain away the water. Pour water into the pot and bring to a boil. Add the soaked tripe and scald until the water is about to boil. Add a colander to drain the water, scrape off the black film and mucus, and rinse thoroughly.

Pour water into the pot, add the processed and washed tripe, add pepper, green onion, and ginger. After boiling, cook over a slow fire, add in a colander, rinse with cold water, cut into shreds and squeeze. Clean water. Peel the onion, wash and shred.

Sit in the pot, add vegetable oil and heat until it is 50% hot, add shredded tripe and stir-fry, add in a colander to drain away the oil and water. Return the heat to the pot, add 50 grams of oil, heat until 50% hot, add shredded onions, stir-fry until slightly brown, add fennel and stir-fry until fragrant, add shredded tripe, cook in brandy, add refined salt and pepper , stir-fry over high heat until fragrant, then transfer to a plate.