Beef tripe, celery, shredded carrot, millet spicy, garlic, soy sauce, white pepper, sugar, salt, balsamic vinegar, Chili noodles, vegetable oil, onion ginger, cooking wine.

Steps:

1. Wash the cooked beef tripe bought at the beef stall, shred it with a knife, add a small amount of cooking wine and onion ginger to the pot in cold water, and cook it again. Take out the soup and let it cool for later use.

2. Blanch celery and shredded carrots, and cool them. Chop millet and garlic for later use.

3. Pour peanut oil into the pot, turn off the heat and add Chili noodles to fry.

4. Put all the ingredients together, add the cooled Chili oil and mix well.

5. The cold bibimbap for appetizing is ready, and it will be served directly after pickling for a while.

A tripe is a tripe. Cattle are ruminants, and * * * has four stomachs. The first three stomachs are the variation of cattle esophagus, namely rumen (also known as hairy belly), reticulate stomach (also known as honeycomb stomach and hemp belly), flap stomach (also known as double flap stomach and louver stomach), and the last one is true stomach, also known as abomasum.

Rumen inner wall meat column industry is commonly known as "belly collar, belly beam and belly kernel", and the meat is thick and tough, commonly known as "belly tip" and "belly head" (soaked in alkaline water to make it crisp and tender, and can be cooked separately). Rumen can be used to tear off the bovine serosa, keep the mucosa, and slice it raw and rinse it. Dishes such as "hairy belly hot pot" and "husband and wife lung slices".

Mesh stomach is the same as rumen, and flap stomach is mostly used for shredding abomasum. Belly collar and louver are widely used in tripe.