Speaking of beef offal, the way to eat it may be different in every place. The most famous offal is probably the Cantonese offal. Beef offal, beef tripe, beef liver, beef kidney, etc. The beef offal that we eat the most and most commonly in our daily life is probably tripe. Especially in Sichuan hot pot and skewers, the favorite food is tripe shabu-shabu, and tripe is the offal we eat. There is also a more common way to eat beef tripe, which is braised. There are also beef offal noodles and beef offal powder in some places, but they are also braised.

Beef tripe is the stomach of cows and is also a good food supplement. Sweet and flat in nature and flavor, enters the stomach and spleen meridians. Beef stomach contains offal protein, fat, calcium, phosphorus, iron, vitamins (B1, B2), niacin, etc. Its efficacy: it can replenish vital energy, nourish the spleen and stomach, and detoxify. It is used for post-illness weakness, insufficient qi and blood, quenching thirst, and wind dizziness.

Today I will talk about how to make sauce-flavored tripe. Ingredients

2 tripes, 1 bottle of rice wine, 1200cc of water, 2 star anise, 1 pinch of Sichuan peppercorns, 1 tablespoon of sugar, 1 tablespoon of soy sauce, a little ginger, 1 large head of garlic Method 1. Combine Wash the tripe, pour the rice wine used for blanching into the pot, boil it and blanch the tripe. Because the tripe has a strong fishy smell, blanching it with rice wine can minimize the taste. You can also use blanching method, pre-cook the tripe until 1/4 of the rice wine remains, then turn off the heat and take out the tripe. Rinse the star anise and Sichuan peppercorns slightly with rice wine, wash off the dust and set aside. Wash and slice the ginger, remove the stalks from the garlic and peel into small cloves and set aside. While blanching tripe, put marinade ingredients in a casserole and bring to a boil (rice wine, 1200c water, 2 star anise, 1 pinch of pepper, 1 tablespoon of sugar, 1 tablespoon of soy sauce, a little ginger, 1 large head of garlic). Add the blanched tripe to the marinade in step 4 and simmer. Start with high heat. When you are sure that the concentration of the marinade ingredients has begun to increase, you can turn to low heat for simmering. The simmering time is about two hours. At this time, it is recommended to do other things. Just open the lid occasionally and turn the tripe over so that both sides of the ingredients can be soaked in the marinade. Turn off the heat when the beef tripe meat is tender enough to be easily penetrated by chopsticks. At this time, you can use the residual heat of the casserole to continue simmering the tripe until the casserole has completely cooled down and you're done.

Those who have tasted beef tripe are easily fascinated by the chewy texture of the beef tripe. It is well braised and the pot is filled with fragrance. When you eat it, your chopsticks will quickly pick up the next piece and wait for it. Using simple techniques to prepare the marinade, you can turn the sauce-flavored tripe into your family's private dish.