Beef belly pork is a specialty delicacy in Inner Mongolia and Xinjiang Hotan region.

Beef belly meat is one of the characteristics of Inner Mongolia. The meat is bright red in color, the protein has strong water-holding capacity, is not easily deformed, is easy to eat, is tender and juicy, has good chewiness, and is neither smelly nor greasy.

The production method of tripe buns in Hotan area of ??Xinjiang is the most unique. The production can be traced back to Luobu Village in Bazhou, Xinjiang. The Luobu people have lived in the desert with harsh natural conditions for a long time, and most of their food is roasted over fire. For the sake of the Lord, they can complete the preparation of delicious food without any stoves and cooking utensils, relying solely on the gifts of nature.

How to make tripe pork

The main method of making tripe pork is to chop fresh lamb into small pieces with bones and wrap it in a complete sheep belly (lamb stomach), add a little salt, and use local lake water to moisten it. After that, directly seal the mouth of the sheep's tripe with red willow branches and insert a hollow reed rod in the sealing area for exhaust to prevent the sheep's tripe from inflating and exploding after being heated. Spread the burned charcoal evenly into the yellow sand.

Then the prepared tripe meat is completely buried in the roasted yellow sand, leaving only the reed stem exposed for exhaust. Finally, use the heat preservation temperature of the yellow sand at noon to bake for two to three hours.