Hello, tripe needs to be swollen with phosphorus before it can be crisp, tender and juicy, with high yield and no shrinkage in cooking. Technology of tripe (tripe): firstly, clean tripe 100 kg with 1% sodium carbonate warm water solution. Add 1- 1.6 kg of phosphorus-rich couplet (intestine-belly water-foaming agent) into 100 kg of water, stir and dissolve, and then add beef venetian leaves, and marinate for 10- 15 hours. Then pour the marinating liquid and tripe into the pot, fire to raise the temperature to 80 degrees, add 30 grams of deodorizing and flavoring powder, cook until it is 70% cooked (about 15-30 minutes), turn off the fire for 2-5 hours, and then take it out of the pot and soak it in cold water 15-30 minutes. (the stewing time should be adjusted according to the variety of animal belly meat products), pay attention to observe to prevent stewing!