One, rumen
The surface of the pimple-like protrusions, the texture is tougher, suitable for frying, cooking and stewing, commonly eaten in the beef mash, known as cattle grass tripe.
Two, net stomach
As the name suggests, there is a net-like structure of the stomach, which is our common money belly. This part is suitable for making brine.
Three, flap stomach
The star of the hot pot world: tripe, beef tripe, from the flap stomach. The texture is thin and crispy, easy to cook more old, especially suitable for shabu-shabu eat.
Four, wrinkled stomach
This part is the real stomach of the cow, before all for cattle ruminant service, this part is also our common tripe, in shabu-shabu, casserole, stir-fry are very tasty oh!
The tripe is the stomach of the cow. Cattle for ruminants, *** there are four stomachs, the first three stomachs for the esophagus variant, that is, rumen (grass belly), net stomach (honeycomb stomach, hemp belly), petal stomach (heavy petal stomach, hundred leaves), the last is the real stomach (wrinkled stomach).
The rumen inner wall meat column commonly known as "belly collar, belly beam, belly kernel". Cardia dilatation muscle, thick and tough meat commonly known as "belly tip", "belly head" (soaked in alkaline water to make it crispy, can be a separate dish). The rumen can be torn off the plasma membrane, retaining the mucous membrane, raw slices shabu-shabu, dishes such as "tripe hot pot", "husband and wife lung slices". The net stomach is used in the same way as the rumen. Most of the flap stomachs and wrinkled stomachs are shredded. Tripe in the most widely used for the tripe collar and Baiba.