Because it comes from a different stomach of a cow.

The most common types of tripe we have are flaky hairy tripe, silky thousand-layer tripe, and mesh-shaped money tripe.

However, some netizens recently claimed that these different types of tripe actually come from different stomachs of cows. Is this true?

Jiang Bo, an old Beijing folk gourmet: From a medical point of view, the cow stomach is divided into four stomachs, including the rumen, reticulum, omasum and abomasum.

Cows have a multi-compartment stomach, consisting of the rumen, reticulum, omasum and abomasum.

The first three stomachs do not have digestive glands. They are mainly used for temporary storage of feed, fermentation of microorganisms and grinding of food. They can be collectively called the forestomach.

The abomasum is the stomach with digestive function, also known as the abomasum.

So, where do the different types of tripe come from?

The taste and appearance of tripe are rich and diverse. Food producers in different regions have produced various delicacies based on different local eating habits.

For example, in the food culture of old Beijing, the tripe in the rumen and abomasum and the golden tripe in the reticulum are usually made into sauced tripe and beef offal soup, while the louvers and tripe kernels are used to make fried tripe.

The taste is very crisp and tender.

In the Sichuan and Chongqing regions where spicy food is not popular, people prefer to pair tripe with chili peppers. Venetian leaves and tripe are must-have side dishes for spicy hot pot.

Then, tripe entered Cantonese cuisine, and braised money tripe became a traditional Guangdong dish.

Tripe is not only delicious, but also contains protein, calcium, phosphorus, iron, etc. It has the effect of nourishing the spleen and stomach, replenishing qi and blood, and is a very nutritious food.

It turns out that the different looks of tripe really come from the different stomachs of cows.

The Yinfan, Yangfan and Qianqian belly of the belly board have poor water-locking properties, so they are often burned, simmered or stewed over low heat for a long time. In this way, the texture in the mouth will be very soft and delicious.

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There are many friends from other places, such as those from Guangdong, who will braise the precious golden tripe, which will give it a unique flavor. It can be eaten cold or hot.