Beef tripe, also known as cow stomach, it is a connective tissue is very resistant to cooking is not easy to rot. We usually eat tripe can be cooked with a pressure cooker, usually takes 30 minutes, the volume of larger tripe need longer.

How can we tell if the tripe is cooked? You can use a chopstick, if it can be easily penetrated, it means that this tripe is also cooked. After the tripe is cooked, you can do cold dishes, you can also directly dip some sauce to eat, which is also a famous food - popping tripe.

The tripe will have a very strong "odor", many people like to eat it, is because of this flavor. When you cook tripe, you can put some baking soda, this will help the meat more rotten some. Cooking tripe, we put some wine, onion and ginger, so that not only cooked out of the tripe flavor, but also can be very good to remove the tripe in the "stink".

The cow has four stomachs, respectively, rumen (grass belly), net stomach (hemp belly), flap stomach (Baiba), the last one is the real stomach (wrinkled stomach, also known as sand melon belly). The cow is a ruminant, its stomach is still very powerful.

The four cattle stomach called different, edible method is also different. Grass tripe is larger, suitable for making beef soup, hemp tripe, also known as money tripe, can generally do marinade. Cow Baiye, also tripe, thinner, crisper texture, is what we usually eat when shabu-shabu hot pot. Sand melon belly, also known as ox stomach very tough, shabu-shabu hot pot to do marinade flavor are good.

We usually see tripe in white and black, and many people don't know how to choose. Black tripe is after a simple cleaning and come out, white tripe is the tripe surface layer of a black film removed, it became white. White maw is the process of processing more, the flavor is not as "stinky" as black maw. The market white tripe is loved by everyone, but this tripe when you buy to pay attention to, to prevent is bleached.

The tripe can be eaten directly after cooking, you can also put chili or celery stir fry is good.