1, first rub the cow's belly repeatedly with a handful of salt (granular), which can remove most mucus and dirt.

2, add 2-3 vinegar to continue rubbing, which can remove most of the odor.

3. Wash it with clear water and remove it.

4. Rub it once with salt and vinegar (the amount can be reduced), wash it twice with clear water, or add a little soda to neutralize the sour taste.

Step 2 of tripe cleaning:

1: First, add salt and vinegar to the tripe, and rub it repeatedly with both hands until the mucus is solidified and separated.

Method 2 for cleaning tripe: Turn tripe over, still add salt and vinegar, and wash away mucus.

Method 3 for cleaning tripe: Divide tripe into small pieces, put it into a cold water pot, scrape and wash it with a knife while heating until the water boils and the tripe becomes soft, then take it out and rinse it repeatedly with water.

Method 3 for cleaning tripe:

First, wash tripe with water for the first time, then wash tripe repeatedly with half bowls of salt and rice vinegar, and finally wash tripe repeatedly with cold water and filter dry.

Secondly, stir the lime with 1000 ml boiling water, soak the tripe for 2 hours, scrape the black skin with a knife, and finally wash the lime smell and rinse it with cold water.

Thirdly, rinse the tripe with water, then put it into a pot, add clean water to make it flush, add edible alkali, soak it for 1 hour, and drain off the water. Boil the water in the pot, boil the soaked tripe until the water will boil, put it in a colander, drain the water, scrape off the black film mucus and rinse it off.

A tripe is a tripe. Cattle are ruminants, and * * * has four stomachs. The first three stomachs are the variation of cattle esophagus, namely rumen (also known as hairy belly), reticulate stomach (also known as honeycomb stomach and hemp belly), flap stomach (also known as double flap stomach and louver stomach), and the last one is true stomach, also known as abomasum. Rumen inner wall meat column industry is commonly known as "belly collar, belly beam and belly kernel", 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).