Beef tripe generally refers to beef stomach, and beef stomach has more meat fiber, so it is not easy to cook, if you use a pressure cooker for cooking, you need to cook for about 1 hour, if you use ordinary pots and pans to cook, you need to cook for about 2 hours.

Beef tripe contains protein, fat, calcium, phosphorus, iron, thiamin, riboflavin, niacin and so on. In addition, tripe can be torn off the cow's plasma membrane, retaining the mucous membrane, raw slices of shabu-shabu, dishes such as "tripe hot pot", "husband and wife lung slices". The application of net stomach is the same as that of rumen. Most of the flap stomachs and wrinkled stomachs are shredded. The most widely used tripe in the tripe collar and hundred leaves.