1. Wash the tripe you bought first, then tear off the skin of the tripe, remove the oil with a knife, and then cut it into thick slices with a knife. If you think it is too hard, you can’t cut it. You can also put the tripe in the pot and cook it for a while before taking it out and cutting it, but don't cook it for too long.

2. Beef louver (also known as cow stomach, hairy tripe) is one of the internal organs of the cow, that is, the omasum, the third compartment in the cow's stomach, which is shaped like a leaf and is used to absorb water. and acids produced by fermentation. It can be used as food material, generally used for hot pot, stir-fry and other purposes. It contains protein, fat, calcium, phosphorus, iron and other nutrients.

3. Beef louvers In order to beautify the appearance of beef louvers, unscrupulous merchants bleach them with hydrogen peroxide; in order to preserve their freshness, formaldehyde is added directly to the beef louvers; and in order to make the beef louvers absorb water and swell. To increase the weight and double profits, unscrupulous merchants add industrial alkali to beef louvers. Due to the addition of some toxic substances, the poisonous cow louvers themselves will retain some odor, which can be identified through the sense of smell. Furthermore, the poisonous cow louvers are particularly good-looking and generally thick and thick.