A cow has 4 stomachs.

Beef tripe is the stomach of a cow. Cows are ruminants and have four stomachs. The first three stomachs are variations of the esophagus, namely the rumen (grass stomach), reticulum (honeycomb stomach, hemp stomach), omasum (double omasum, louver), and the last It’s the true stomach (abomastia). The fleshy columns on the inner wall of the rumen are commonly known as "belly collar, belly beam, and belly kernel".

The sphincter of the cardia is thick and tough and is commonly known as " belly tip" or " belly head" (soak it in alkaline water to make it crispy and tender, and can be made into a dish alone). The cow serous membrane can be torn off in the rumen and the mucous membrane can be retained, sliced ??into slices and eaten raw, with dishes such as "Mao tripe hot pot" and "Couple's lung slices". Reticulum applications are the same as for the rumen. Most of the omasum and abomasum are cut into shreds. The most widely used types of tripe are tripe collars and louvers.

Cows

Cows are very adaptable and can adapt well to the local climate. Their suitable temperature is 15-25 degrees Celsius. Cows will stop eating when they are full, but they will still eat. They chew cud constantly; cows are vegetarian animals and have a wide range of food. They like to eat grass the most, and they also like to eat some green plants (or fruits), such as water peanuts, sweet potato vines (seedlings), corn (seedlings), rice, and wheat seedlings. wait.

The common characteristics of bovines are strong physiques; legs suitable for long-distance running; four toes on their feet, but the side toes are more degenerate than deer, suitable for running; incisors and canines have been developed The lower incisors are degenerated, but the lower incisors are still retained, and the lower canines are also incisorized. The three pairs of incisors are tilted forward in a shovel shape.