Tripe is the stomach of a cow, which has four stomachs, namely rumen, reticulum, flap stomach and abomasum, and tripe is the third stomach of a cow, which is a reticulum with a honeycomb shape. The beef omasum is the rumen, which is the organ with the strongest ability to degrade fiber substances. There are a lot of microorganisms in the rumen, which can preliminarily digest and decompose feed, also known as beef omasum.

Precautions for tripe

Suitable for purchase: reliable source, regular channels and inspection by quarantine department. The first-class tripe is white and slightly yellowish, with more mucus, elasticity, solid tissue, no lumps, no hard particles and no putrefaction. Avoid buying: avoid choosing tripe from suspicious sources, and the products in epidemic areas are inedible. Taibai tripe is not suitable for purchase. 　

Cooking: Wash the tripe with salt and cook it, and warm it before cooking. Tripe can be made into different dishes according to different personal tastes, such as tripe cold salad with seasonings, which is refreshing and delicious. Cooking bogey: bogey time is too short, usually about an hour and a half.