How to keep tripe fresh? Tips on how to buy tripe

I believe that careful friends have discovered that what we see in hot pot are basically tripe slices, and most of the ones on the market are the same. This is mainly because the tripe slices are processed and then used. No chemical products are used, and the process steps are simple and reasonable, so that the tripe can be stored for a long time, maintaining the freshness of the tripe. After cooking, it tastes fresh, crisp, and has a meaty texture. This is why people like to eat it more.

Contents of this article

1. How to keep tripe fresh

2. Tips for choosing tripe

3. How to handle tripe to avoid blistering

How to keep tripe fresh

The method for storing and preserving tripe comprises the following steps:

a. Material selection: Choose beef tripe that has not been injected with water before slaughter.

b. Wash with room temperature water.

c. Hang it on the iron hook for 30 minutes to drain off the surface water.

d. Initial cooling: Drain the surface water from the tripe and cool it down to zero degrees. Wrap the tripe with edible plastic wrap and wrap the two ends of the plastic wrap tightly.

e. Deep freezing: Put the tripe that has been cooled to zero degrees back into the freezer at minus 25 degrees and freeze it for 24 hours.

f. Refrigeration: Take out the tripe frozen to -25 degrees Celsius, pack it, and store it in a freezer below -18 degrees Celsius.

g. Thawing: Take out the refrigerated tripe and thaw it naturally at room temperature. After thawing, wash it and process it into tripe slices for later use. No chemical products are used. The process steps are simple and reasonable, so that the tripe can be stored fresh for a long time. No chemical ingredients harmful to the human body are added, and the freshness of the tripe is maintained. After cooking, it tastes fresh, crisp, and has a meaty texture.

Tips for buying tripe

When buying tripe, be careful. Especially white tripe is soaked in hydrogen peroxide and formaldehyde for three or four days before it turns white. Some illegal vendors soak the water-soaked products with industrial caustic soda first to increase the volume and weight, and then add formaldehyde and hydrogen peroxide in proportion to stabilize the volume and weight and keep the surface fresh and colorful. The tripe soaked in industrial caustic soda is plump and very juicy. Using formaldehyde can make the tripe crisper and taste better. Long-term consumption of tripe soaked in these toxic substances will cause diseases such as gastric ulcers, which can cause cancer in severe cases.

If the tripe is very white, whiter than it should be, and large in size, you should avoid buying it. Tripe that has been soaked in formaldehyde will lose its original characteristics, break easily when squeezed, and shrink rapidly after heating, so you should avoid eating it.

You can also add a little tripe to a small glass, soak it in water, then pick out the tripe, tilt the glass, and carefully add a little concentrated sulfuric acid along the wall of the glass to separate the liquid into two layers without mixing. If a purple ring appears at the junction of the liquid surface, it proves that the tripe is mixed with formaldehyde.

How to handle tripe to avoid blistering

You should choose dry buffalo tripe that is relatively dry and less salty for cooking. There is a layer of fat tendons on the back of the tripe, which will affect the taste of the diners, so this layer of fat tendons should be torn off before cooking. It is difficult to tear off the fat tendons of the whole tripe, so you can cut the tripe in half from the middle, and it is easier to tear off the fat tendons from the cut.

Since there is less water inside the tripe, if it is directly put into alkaline water for processing, it is easy to cause the epidermis to become thin and fall off, while the inner layer is not fully expanded, so the tripe should be boiled in boiling water before adding alkaline water. The specific method is: according to the ratio of 1 kg of tripe to 1 kg of water, after the water boils, put the tripe with the fat tendons torn off into the boiling water, and use a utensil to stir the tripe evenly. When the water boils again, the tripe feels slightly harder than before it was put into the pot and is slightly in the shape of a lamp, then the tripe can be taken out and placed in a plastic bucket. After rinsing with cold water, the tripe can be submerged with cold water (just enough to submerge it).