Let me introduce a few, I hope they can help you, thank you, o(∩_∩)o..

1. First use clean water to remove the dirt and dirt on the surface of the tripe. Wash the mucous membrane and put it into a basin, add 100 grams of salt, 100 grams of cornmeal, 30 grams of vinegar, scrub for 15 minutes and then rinse twice. Boil water in a pot and add the washed tripe to blanch, take it out and rinse it with clean water before cooking. . After the above processing, the tripe will be clean and odorless.

Braised Beef Tripe

Ingredients: One tripe (about 1200g), 50g onions, 50g celery, 75g carrots, 100g fried flour.

Seasoning: 120g butter, 30g minced ginger, 30g minced coriander, 2 bay leaves, 10g hyssop, appropriate amounts of refined salt, cheese powder, pepper, and beef broth.

Cooking method: Wash the tripe, cook it in salt water, take it out, rinse it with cold water, soak it in cold water for a while and shred it. Wash the onions and carrots and slice them, wash and cut the celery into sections. spare.

Heat the pot and add butter. When melted, add sliced ??onions and fry until yellow. Add shredded tripe and stir-fry briefly. Add celery, carrots, appropriate amount of beef broth, bay leaves, and minced ginger. , bring hyssop to a boil over low heat, add oil and fry the flour and mix thoroughly, add salt and pepper to adjust the taste and simmer over low heat. Sprinkle cheese powder when eating.

Red wine braised tripe

Ingredients: 1250g tripe, 10g celery, 120g carrots, 75g onions, 500g potatoes.

Seasoning: 75 grams of cooking oil, 200 grams of red wine, 1 bay leaf, 25 grams of garlic, 75 grams of tomatoes, 25 noodles of flour fried in oil, appropriate amount of refined salt and pepper.

Cooking method: blanch the tripe in boiling water for a while, scrape off the mucus and black membrane, then wash it with warm water and cut it into diamond-shaped pieces; wash and mince the celery and garlic; onions, potatoes and carrots. Wash and cut into pieces and set aside.

Put the tripe, bay leaves, minced celery, refined salt, red wine, and pepper into the stew pot, mix well, pour in an appropriate amount of beef broth, and simmer over low heat until cooked. Heat the pot and pour in the cooking oil. When the oil temperature is 60%, add the onion pieces and stir-fry until slightly yellow. Add the tomato paste and stir-fry until the oil turns red. Put the tripe that has been simmered for 5 years into the pot and simmer until 8 When mature, add potato cubes and carrots and simmer until the tripe is cooked and soft. Add fried yellow minced garlic, stir-fry the flour in oil and mix well. Add salt to adjust the taste and boil slightly before eating.

Features: Rich and delicious.

Braised beef tripe

Ingredients: 1 tripe

Accessories: 2 onions, 1 pepper, 4 garlic, commercially available braised buns 1 package, 1 star anise

Seasoning/marinage: 1 cup soy sauce, 4 tablespoons rice wine, 2 tablespoons rock sugar, 1/2 teaspoon pepper

Production process

(1) Wash the tripe, cut the onion into sections, cut the red pepper into sections, peel the garlic and smash into pieces.

(2) Take a deep pot, add all the ingredients, appropriate amount of water and seasonings, bring to a boil over high heat, then reduce to low heat and simmer until soft. Turn off the heat and continue to soak until cool. Remove when cool. Slice and plate.

Remarks: Tripe can also be sliced, plated and eaten with sauce

Kung Pao tripe

Main ingredient: tripe

Accessories: green and red bell peppers, peanuts, green onions, ginger, garlic

Seasonings: salt, chicken essence, soy sauce, vinegar, dried chilies, Sichuan peppercorns, water starch

Cooking method:

1. Put the tripe in the pressure cooker and press it for 25-30 minutes. Take it out and set aside. Take a small bowl, add sugar, vinegar, salt, chicken essence, soy sauce, water starch, and water to make a juice. Add onion, ginger, garlic and bell pepper;

2. Set the pot on fire, pour in oil, add peppercorns and fry until fragrant, then take it out, add dried chili peppers, add tripe, pour in the prepared juice, Stir-fry over high heat, then add peanuts, stir-fry and serve.

Features: delicious, fragrant and suitable. This dish is a representative dish of Sichuan cuisine

Braised beef tripe in oyster sauce

Basic ingredients: 250g tripe, 1 red pepper Only, 10 grams of ginger, 10 grams of green onions, 30 grams of peanut oil, 10 grams of salt, 8 grams of MSG, 3 grams of sugar, 10 grams of dark soy sauce, and 20 grams of clear soup.

1. Heat the pot with oyster sauce. When the heat reaches 100 degrees, add ginger slices and tripe and stir-fry until fragrant.

2. Wash and slice the tripe, slice the ginger, red pepper, and cut the green onion into sections.

3. Add clear soup, salt, monosodium glutamate, sugar, dark soy sauce, red pepper slices, and green onion segments and cook over low heat until the juice is thick. Thicken with wet cornstarch to collect the juice and serve in a dish.

Water-fried tripe

Ingredients: 500 grams of tripe collar.

Ingredients: half a piece of bean curd, 5 grams of coriander leaves, 2.5 grams of ginger rice.

Condiments: 15 grams each of soy sauce, salt water, MSG, and cooking wine, 25 grams of sesame paste, 25 grams of ground oil, and 5 grams of chili oil.

Preparation method: 1. Place the belly collar on the pier, remove the oil skin, cut the top wire into 5 mm thick slices, swish it in a pot of boiling water, scoop it into a bowl, add half a bowl and let it cool. Boiling water

. 2. Divide the bean curd and sesame paste, combine with other ingredients to make a sauce, and serve together with the tripe slices. Take chili oil and coriander with you when taking out the food.

Cold tripe

Ingredients: tripe: 500g red pepper: 1 green onion: 1 ginger: 1 piece aniseed: appropriate amount

Seasoning: Sesame oil: 2 tsp Soy sauce: 2 tsp Cooking wine: 0.5 tbsp Refined salt: 1 tsp Sugar: 1 tsp

Method:

1. Wash and cut green onions into sections; Wash the peppers and slice them; wash the tripe, blanch it in boiling water for 5 minutes, take it out and scrape off the grease;

2. Combine the tripe, cooking wine, aniseed, green onions and ginger pieces. Put it into boiling water and cook until the tripe is cooked. Let it cool and then slice it and put it on a plate;

3. Before eating, shred the red pepper and the remaining green onion, sprinkle it on the tripe, pour it over and mix well. Just soy sauce, salt, sugar and sesame oil.

Features: Smooth, crispy and tender, fragrant and delicious.

Chef’s Tip: Beef tripe should not be overcooked. It will taste better if it has sufficient toughness.

Golden Bud Beef Tripe

Ingredients: 450g soybean sprouts, 150g tripe, 30g shredded young ginger, 10g chili, 75g vegetable oil, 25g vinegar, 12.5g refined salt grams, 3 grams of MSG.

Preparation method:

1. Wash the tripe, burn it first, and then cut it into shreds. Wash the peppers and cut them into shreds.

2. Wash the soybean sprouts, blanch them in boiling water, take them out and soak them in cold water.

3. Put soybean oil in a wok, heat the water, add shredded ginger and chili pepper and stir-fry until fragrant, then add shredded soybean sprouts and stir-fry together, then add salt, monosodium glutamate and vinegar. Wait until the seasonings are mixed well before serving.

Features: Spicy and delicious, suitable as a side dish with wine.

Braised beef tripe

Step one: Wash the bought tripe with hot water. The fat on the back must be removed, otherwise there will be an odor. Then cut into one-inch wide rectangular pieces.

Step 2: I burned it in a sand pot. Put the tripe into the sand pot. Then prepare the seasonings and accessories. Pour in appropriate amount of water, add cooking wine, vinegar, soy sauce, sugar, salt and MSG. These are all added according to your own taste. Make a small homemade cloth bag, about an inch long and wide, leave one side open, and use a string to tighten the open opening. This is for accessories. With star anise, peppercorns, cinnamon, ginger, garlic, a few green onions, chili peppers, and bay leaves. Put them all into a small cloth bag and tighten the rope. Put into sand jar. Stir a few times with chopsticks.

Step 3: Turn on low heat first, because the sand pot needs to be preheated. After five minutes, turn on high heat until it boils, then turn on low heat, and it will be cooked in two to three hours. Poke it with chopsticks. If it penetrates, it's done. Take out the tripe, cool it down, and sterilize the cutting board and kitchen knife. Cut into small strips. It can be eaten directly or stir-fried.

In fact, the methods for making homemade stewed vegetables at home are similar. However, be careful not to use the marinade for braised beef tripe. There is an odor.

The braised beef marinade can be used to make beef vermicelli. If the braised beef marinade is returned to the pot and dried, the beef will taste more pure.

Beef Tripe Stomach Soup

Method: Wash the tripe once, then use half a bowl of salt and vinegar, scrub it repeatedly, and then wash it repeatedly with cold water; add fresh lotus leaves Place on the bottom of the casserole, add tripe, submerge in water, bring to a boil over medium heat for 30 minutes, remove and cut into small pieces and return to the casserole, add 3 tablespoons of rice wine, a little fennel and cinnamon, simmer over low heat for 2 hours, add salt, Add a little ginger and pepper and continue to simmer for 2 to 3 hours until the belly is rotten.

How to drink: Drink 1 small bowl of soup each time, 2 times a day, and take tripe with meals.

Function: Tonify the body and replenish qi, strengthen the spleen and eliminate food. It is suitable for gastroptosis, abdominal distention, loss of appetite and other symptoms. ; Lemongrass has a spicy flavor and can dispel cold.