Add a spoonful of salt and white vinegar to the water, and then soak the lamb tripe 10 minute. Salt should be added when washing the sheep's belly, because salt will force out the mucus in the sheep's belly because of osmotic pressure, and adding a spoonful of white vinegar is to soften the meat quality of the sheep's belly by acidity, so as to better wash away the fishy smell and fishy water in the sheep's belly.
Wash the mucus inside and outside the sheep's belly by hand. The mutton tripe soaked in white vinegar and salt is softened by white vinegar, and the osmotic pressure of salt forces fishy water, so the mucus on the surface of the mutton tripe is easily wiped off. Sprinkle a layer of corn flour and rub it back and forth. Because the corn flour itself is very dry, it can absorb the odor and residual mucus on the sheep's stomach well, so it can be washed quickly when rubbed together. It is suggested that rubbing twice can quickly clean the sheep's stomach. If there is no corn flour, you can use flour instead.
Black membrane of sheep stomach
Because sheep are herbivores, there will be a layer of black fluff on the outer layer of fresh sheep's belly. The black part outside the lamb belly is usually removed when processing the lamb belly. The method of removing the black film is also very simple. Quickly put the cleaned lamb belly into a hot water pot, let the whole lamb belly be scalded, and then take it out quickly after scalding, so that the black film on the outside can be easily torn off. If there are residual parts, you can clean them with a hard brush.