Beef offal mainly includes beef tripe, beef heart, beef liver, beef louvers, beef intestines, etc.

Beef offal, also known as "ox offal", is the offal and minced meat of cattle. It is a traditional delicacy originating from the old Guangzhou area and began during the Guangxu period of the Qing Dynasty. Among them, tripe refers to the cow's stomach, and a cow has four stomachs, namely the rumen, reticulum, omasum, and abomasum; beef heart refers to the heart of the cow, which is rich in protein, Nutrients such as fat, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and niacin.

The beef louver is the omasum among the four stomachs of the cow; the cow intestine can be divided into the large intestine, the small intestine and the head of the intestine. The thinnest is the small intestine and the fattest is the head of the intestine. In Hunan cuisine, beef The method of making intestines is stir-frying.

The historical origin of beef offal

Ox offal, short for beef offal, is the offal and minced meat of cattle. According to expert research, eating offal began in Guangzhou during the Guangxu period of the Qing Dynasty. In the late Qing Dynasty, cattle were used for farming, and only old, weak, sick and disabled buffalo were killed for food. It was against this background that beef offal was unearthed and became a common delicacy.

In the late Qing Dynasty, beef offal was brought to the dining table. It was indeed a little late because the smell of beef offal was really difficult to deal with. During the Tongzhi period of the Qing Dynasty, a master named Liang Zhuhou cooked Zhuhou sauce at Sanpinlou near the Ancestral Temple in Foshan. When cooking beef offal, Zhuhou sauce was added, which not only covered up the smell of beef offal, but also seasoned the beef offal.