Pork tripe is a special food in Xinjiang. Mutton tripe is a natural cooking utensil. The lamb belly wrapped in meat is smooth and chewy. The belly of lamb is wrapped with mutton marinated with onions, carrots, liver, heart and spices. In the cooking process, mutton is very tender and delicious because it fully absorbs the soup.

It has the characteristics of high protein and low fat. Its protein consists of more than a dozen amino acids, which is an easily absorbed source of high-concentration amino acids. It is rich in alanine, glycine and proline, and has a synthetic effect on human collagen. Its cholesterol content is also lower than that of pigs, cows and chickens. Its flesh color is bright red, protein has strong water retention capacity, and it is not easy to denature, making muscles soft and juicy, and it tastes chewy but not greasy.

resource development

The dish "lamb tripe bag" can be traced back to Luobu Village in Bashan, Xinjiang. People there live in the desert with very bad natural conditions all the year round. Most foods are mainly cooked by baking, and cooking foods such as stoves are rarely used. They all came up with the idea of wrapping mutton in the belly of mutton and then throwing it into the yellow sand heated by charcoal fire for smouldering, so this delicious "belly of mutton" was produced.

In fact, there are two ways to make "mutton tripe buns", one is the simplest and most common soup cooking method, and the other is to burn charcoal and bury it in yellow sand, and then bake the mutton tripe buns in hot yellow sand.