1. First, wash the dirt and mucous membrane on the tripe surface with clear water, put it into a basin, add salt100g corn flour100g vinegar, rub it for 30g 15 minutes, then rinse it twice, boil the water in the pot, put it into the washed tripe, take it out and rinse it with clear water. After the above processing, the tripe is clean and odorless.

Braised tripe

Ingredients: one tripe (about1200g), 50g of onion, 50g of celery, 75g of carrot and 0/00g of fried flour.

Seasoning: butter120g, ginger powder 30g, coriander powder 30g, fragrant leaves 2 pieces, hyssop10g, refined salt, cheese powder, pepper and beef broth.

Cooking method: Wash tripe, cook it with salt water, take it out, rinse it with cold water, soak it in cold water for a while and shred it. Wash onion and carrot and cut celery into sections for later use.

Heat the pot, add butter, add onion slices and stir-fry until yellow, add shredded tripe and stir-fry, add celery, carrot, appropriate amount of beef broth, fragrant leaves, minced ginger and hyssop, boil with slow fire, add oil and stir-fry flour and mix well, add salt and pepper to adjust the taste and simmer with low fire. Sprinkle with cheese powder when eating.