Fresh tripe is loved for its crunchiness, so it is important to keep it fresh and prevent it from getting too old when cooking it, and there are generally two ways to do it: cold and hot pot.

Shabu-shabu practice:

Shake out the debris on the case, straighten out the tripe leaves layer by layer, and then wash it repeatedly with water until there is no black film and grassy flavor, cut off the edges of the tripe door, tear off the bottom of the oil skin, and then cut off the texture, and remember to eat it as you shabu-shabu, bearing in mind the principle of the seven on the eight principle of preventing the maw from getting old and affecting the texture.

Cool practice:

Prepare 300g of tripe, millet chili, red oil, garlic, vinegar, salt, coriander, pepper oil. Cut the tripe into uniformly sized pieces, millet chili cut into sections, chopped coriander, garlic cut into pieces to be used, pepper oil will be hot pouring on the garlic powder made into garlic pepper oil to be used. Pour water into the pot, the water boiled into the cut tripe, quickly blanch and drain. Garlic and pepper oil, vinegar, millet chili, salt, red oil and mix well to make a sauce, sprinkled with chopped parsley can be eaten.

Maotou, refers to the petal stomach of cattle, also known as Baibei belly, commonly known as cow Baibei. Tripe is divided into two kinds, eat fodder grown cattle Baiye yellow, eat grain crops grown cattle Baiye black. White cow Bailei is bleached, belonging to the frozen food.