Cows have four stomachs. The first three stomachs are esophageal variations, namely rumen (grass belly), reticular stomach (honeycomb stomach, hemp belly), valved stomach (double-valved stomach, louver), and the last one is abomasum.

Cattle louver is also called louver, belly tip and tripe. It is one of the internal organs of cattle, that is, the third diaphragm stomach in the stomach of cattle. The valve stomach is leaflike, and its function is to absorb water and acid produced by fermentation. Niubaiye can be used as food, generally used for hot pot, fried food and other purposes.

Extended data:

Four stomachs of cattle

1. Rumen is what we often call tripe. There are bumps on the surface, and the taste is tough. Suitable for stewing, boiling and cold salad.

Second, the net stomach, also known as the honeycomb stomach, is what we often call money belly, honeycomb belly and hemp belly. There are honeycomb and reticular protrusions on the surface, and the taste is tough, because the nested structure can effectively retain the juice, which is easy to taste and suitable for stewing.

Third, the flap stomach is also the hairy belly and belly that we often hear, commonly known as tripe and belly tip. Among them, there are many leaves with different sizes, and the surface presents a large number of thin petals and small protrusions, which have a crisp taste, and because of the multi-petal structure and small protrusions, the juice retention ability is quite strong, which is suitable for mixing cold dishes or hot pot. However, the flap stomach is thin and easy to overcook, so attention should be paid when cooking.

Fourth, abomasum is also called tripe and shagua tripe. It not only has the toughness of ox grass belly and money belly, but also has rich fold structure, which is suitable for stewing.

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