Melaleuca tripe is also called hairy tripe, also known as tripe tripe, commonly known as tripe tripe, which is actually the flap stomach of cattle. Cattle is a ruminant, different from other domestic animals, the biggest feature is that it has four stomachs, namely rumen, reticulate stomach (honeycomb stomach), flap stomach (louver stomach, commonly known as bovine louver) and abomasum. The first three stomachs have no gastric glands and do not secrete gastric juice, which are collectively called forestomachs. The fourth stomach has gastric glands, which can secrete digestive juice, similar to the stomachs of pigs and people, so it is also called true stomach. There are also two kinds of beef venetian blinds, which are black when they grow up eating feed and yellow when they grow up eating grain crops. Beef tripe is not a plant, but a fresh tripe with a black surface. The white cowhide is bleached, which is frozen food.

The practice of thousand layers of belly

Beef tripe with Sichuan sauce

Materials:

300 grams of beef omasum, hot pot seasoning, rape, monosodium glutamate, salt, chicken powder, cooking wine, Chili powder, peanut oil, Chili oil and onion.

Practice:

1, wash the hairy belly and cut it into long strips, and wash the rape for later use.

2. Chop the chives. After the rapeseed is blanched too cold, it will be surrounded by deep dishes, and the hairy belly will be blanched.

3. Heat hot oil in a pan, add chopped green onion and hot pot ingredients to stir-fry, cook cooking wine and fresh soup to boil, season, pour hairy belly, thicken it, pour it into a plate, sprinkle with Chili powder and shallots, heat Chili oil, and pour it on the dish.

Hot and sour beef tripe

White and green, crisp and tender at the entrance, fresh and slightly sour.

Materials:

Ingredients: tripe 1 00g, seasoning: 50g of coriander, 0g of vegetable oil 1 0g, sesame oil 1 g, monosodium glutamate1g, pepper1g, 5g of pepper (red, sharp and dry) and scallion.

Practice:

1. Wash the beef venetian blinds, put them in a boiling pot, add onion, ginger and aniseed, cook and take them out;

2. Cool with cold water and cut into filaments;

3. Wash the coriander, remove the leaves, cut the stalks into inches, and cut the dried peppers into filaments;

4. Heat the wok, pour in vegetable oil10g, heat it, add in garlic slices, add in shredded pepper, shredded onion ginger and shredded louver, cook in cooking wine and stir-fry for a few times, then add other seasonings and stir-fry, add coriander segments, pour in water starch, drop in clear oil, and take out of the pan and plate.