Venetian blinds and beef omasum can be frozen, and can be taken out and cooked again when necessary. You can also make cold Venice tripe, as shown below:

Preparation materials: tripe100g, pork tripe100g, salt, ginger, edible oil 30g, garlic, Chili powder, onion and soy sauce.

First, prepare good materials.

Step 2: Wash the ginger and garlic, and wash the onion and cut it into small pieces.

3. Pour the oil into the pot, stir-fry the minced garlic, pepper and spicy powder in Jiang Mo, and add a little soy sauce and salt. Then turn off the fire.

4. Add chopped tripe and pork tripe and mix well.

5. Finally, sprinkle with chopped shallots and serve.