The tripe is the rumen part of the cow's stomach.

The rumen of the stomach wall from inside to outside is the mucous membrane layer submucosal tissue layer, the muscular membrane layer and the plasma membrane layer, of which the muscular membrane layer is the most developed, by the inner circular muscle and outer longitudinal muscle composed of two layers of smooth muscle, the layer is the main edible part of the tripe. Petal stomach is actually a hundred leaves, due to the petal stomach inside a layer of leaf-shaped, so it is known as a hundred leaves or thousand layer belly. Some parts of our country also call Baiye as maw.

Expanded Information:

Quality Identification

Extraordinarily white maw is soaked in hydrogen peroxide and formaldehyde for three or four days before it turns white. Some unscrupulous traders in the production of aquafaba products, first soaked with industrial caustic soda to increase the volume and weight, and then add formaldehyde, hydrogen peroxide in proportion to the volume and weight, solid volume and weight, and to keep the surface fresh and color.

The individual tripe soaked with industrial caustic soda is full and very watery, and the use of formaldehyde makes the tripe crispier and more flavorful to eat.

If the tripe is very white, more than its due white, and the volume of fat, should be avoided. Formaldehyde soaked tripe, will lose its original characteristics, hand a pinch tripe is easily broken, heated and quickly shriveled, should be avoided.

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