Fresh venetian blinds are used for the tripe in old Beijing. Here are the specific methods: preparation materials: 1 piece of bean curd with soy sauce, 25g of fresh venetian blinds, 2g of Chinese cabbage, 3ml of cooking wine, a little pepper, appropriate amount of onion, appropriate amount of ginger, 5 tablespoons of sesame sauce, 1 tablespoon of leek flower, 1 tablespoon of soy sauce, 1 teaspoon of white sugar, 1/2 teaspoon of salt, 16 dried peppers and 1 teaspoon of sesame oil. 2. Sauced tofu is crushed in a small bowl, and it is best to add some soy bean curd soup. 3. Put the crushed soy bean curd and leek flower into sesame sauce and stir evenly in one direction. 4. Add soy sauce, salt and sugar to sesame sauce and mix well. 5. Cool the oil in a hot pan, dry the dried chili, put it in the oil, stir-fry it with a small fire, take it out, and add it to the sesame sauce as you eat it. 6. After everything is ready, take out the fresh louver and wash it with clear water for several times before use. 7. Add enough water to the pot to boil, add pepper, onion ginger and cooking wine, put the louvers in the strainer, keep the pot open, and put them three times. 8. Don't put too many louvers in the strainer at a time, blanch for 5 or 6 seconds, and the louvers will roll slightly, which will make them slightly elastic. 9, cooked tripe dish, dipped in the prepared sesame sauce can start eating.