Stomach is rumen, reticulum, flap stomach and abomasum.

Rumen: Protruded surface, tough taste, suitable for frying, boiling and stewing. It is commonly found in beef offal and is called tripe.

Net stomach: As the name implies, it is a net-shaped stomach, which is also a common money belly. This part is suitable for cooking pot-stewed vegetables.

Flap stomach: hairy belly and tripe come from flap stomach. The texture is thin and crisp, and it is easy to age when cooked too much, especially suitable for ironing.

Abomasum: This part is the real stomach of cattle, and it is all used for rumination.

tripe of of a cow

Tripe is tripe. Cattle are ruminants, and * * * has four stomachs. The first three stomachs are esophageal variations, namely rumen (grass stomach), reticular stomach (honeycomb stomach, hemp belly, money belly), valved stomach (double-valve stomach, louver stomach and hairy belly), and the last one is abomasum (abomasum).

The meat column on the inner wall of rumen is commonly called "abdominal collar, abdominal beam and abdominal kernel". The cardia expands muscles, and the meat is thick and tough, commonly known as "belly tip" and "belly head" (soaked in alkaline water to make it crisp and tender, and can be cooked separately).

Rumen can tear off the serosa of cattle, keep mucosa and wash raw slices, such as "beef omasum hotpot" and "husband and wife lung slices", and the application of omentum is the same as rumen. Flap stomach and abomasum are mostly used for shredding. Belly collar and louver are widely used in tripe.

Braised tripe

Materials:

Material: tripe 1000g.

Accessories: pepper 30g, green garlic 25g.

Seasoning: balsamic vinegar 10g, pepper 1g, starch 5g, shallot 25g, vegetable oil 60g, ginger 15g, salt 5g, monosodium glutamate 1g and soy sauce 50g.

Exercise:

1. Wash the tripe, put it in a boiling water pot and cook it until it is 80% rotten, and take out pieces cut into 3.6 cm long and 1.5 cm wide.

2. Wash the green garlic and cut it into 3 cm long sections.

3, red pepper pedicled, seeded, washed and cut into filaments for use.

4. Wash the onion and ginger, tie the onion and cut the ginger into pieces.

5. Put the wok in medium heat, scoop in vegetable oil and heat it to 60%, then pour in tripe, stir fry for a while, scoop in appropriate amount of beef soup and cook for 5 minutes.

6. Add red pepper, green garlic, onion, salt, soy sauce and balsamic vinegar, thicken with wet starch and mix well, add monosodium glutamate, put it in a pot and sprinkle with pepper.