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Cattle have four stomachs, namely rumen, reticulum, flap stomach and abomasum. Rumen, reticulum and flap stomach have no gastric glands and do not secrete gastric juice, and their functions are similar to esophagus. There are gastric glands in abomasum, which can secrete digestive juice, similar to human stomach, also called abomasum. Because of their different structures, the taste of the four stomachs is also different.
Rumen is what we often call beef tripe, which has a pimple-like protrusion on its surface and a tough taste. It is suitable for stewing, boiling and cold salad.
Net stomach, also known as honeycomb stomach, is what we often call money belly, honeycomb belly and hemp belly. There are honeycomb-shaped and reticular protrusions on the surface, which makes the taste tough, because the nested structure can effectively retain juice, which is easy to taste and suitable for stewing.
The flap stomach is also the hairy belly and the tripe belly that we often hear, commonly known as the tripe, the tip of the belly, etc. Among them, there are many leaves with different sizes, and the surface presents a large number of thin petals with small protrusions, and the taste is crisp. Moreover, because of the multi-petal structure and small protrusions, the ability to retain juice is quite strong, which is suitable for mixing cold dishes or rinsing hot pot. However, the flap stomach is thin and easy to overcook, so you need to pay attention when cooking.
The abomasum is also called tripe and shagua tripe. It not only has the toughness of ox grass belly and money belly, but also has a rich and wrinkled structure, which is suitable for stewing.
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