How to tell if tripe is fresh? How to eat tripe?

Tripe is a common nourishing food in life. Dark and green tripe are better. According to friends who often eat tripe, blanched tripe tastes best when it is bubbling. Many friends want to know how we usually judge whether the tripe is fresh? In fact, it does require a professional identification method. Do you know how to do it? If you want to know, please open the article below to see what it says.

Contents of this article

1. How to check whether the tripe is fresh

2. How to eat tripe?

3. Is there anything I should pay attention to when eating tripe?

4. Are beef tripe and beef tripe the same thing?

How to tell if tripe is fresh

1. Look at the color

Dark and green tripes are better. The basic color of tripes is close to black, and black tripes become white tripes after processing. From the perspective of nutritional value, choose black tripes.

2. Touch the tripe

Tripe is usually soaked in water. If you touch it with your hands when you buy it, you will feel the water on your hands. After touching it, you will feel very uncomfortable. Many people refuse to touch the tripe. It is necessary to touch the tripe before buying it. It is difficult to tell whether the tripe is sticky by looking at it with your eyes. The sticky mucus of the tripe is also white and mixed with the water. It is even worse if you find it sticky before you buy it. Sticky tripe cannot be eaten.

3. Smell

Both grass-scented tripe and odorless tripe are good tripe. If the tripe has a chemical smell or a foul odor, it is best not to buy it.

4. Bubbly tripe is better

According to friends who often eat tripe, blanched tripe tastes best when bubbles form.

How to eat tripe?

1. Spicy tripe: fry the peanuts, then mash them, make a seasoning bag, boil water, put the tripe and the seasoning bag in after the water boils, cut the tripe into strips, then add the seasoning and stir.

2. Cold-mixed tripe: Add cooking wine to the tripe to remove the fishy smell, put sesame paste and other seasonings in a bowl and stir, then add the tripe and chopped green onion and coriander.

3. Stir-fried tripe: Add water and hot pot base to a pot and bring to a boil. Put soy sauce and other seasonings into a bowl to make the sauce. Add the vermicelli into the pot and cook until done. Remove from the pot, add the tripe into the pot and blanch for 40 seconds. Pour the sauce on top and mix well.

4. Red oil tripe: boil water, add seasoning and tripe after the water boils, fry sesame seeds and peanuts, slice the tripe, stir with red oil, light soy sauce and vinegar, then pour in the tripe and sesame peanuts.

Is there anything I should pay attention to when eating tripe?

1. Tripe is a common nourishing ingredient in life, but it should be noted that there are certain taboos when eating tripe. For example, tripe cannot be eaten with red beans, as this will easily affect the body's absorption.

2. Although tripe is a good nutritious food, you should pay attention to the amount of any food when eating it, and tripe is no exception. Eating too much tripe can easily lead to adverse symptoms such as indigestion and gastrointestinal discomfort.

Are beef tripe and beef shank the same thing?

Cows are ruminants and have four stomachs. However, we cannot tell which type of food each stomach corresponds to, and we often call them "tripe".

The first picture shows the "first stomach lining", which is called the "rumen" in veterinary medicine and is also known as the "cow grass belly".

The surface of the rumen is covered with bumpy protrusions and has a tough texture, making it suitable for boiling or putting in hot pot.

The second picture is the "inner wall of the second stomach", which is called "reticular stomach" in veterinary medicine, also known as honeycomb stomach, hemp stomach, and golden money stomach.

The surface of the "reticular stomach" is honeycomb-shaped and net-like protrusions, and the texture is very tough, suitable for stewing.

The third part is called the "inner wall of the third stomach", which is called "omasum" in veterinary medicine, which is what we often call "beef tripe" or "tripe".

The surface of the omasum is composed of a large number of thin lobes with small protrusions and a crisp taste. It is usually used as a mixed vegetable or for hot pot.

The fourth picture is the "inner wall of the fourth stomach", which is called "abomasum" in veterinary medicine, or what we often call "beef tripe".

The abomasum is both tough and has a rich, wrinkled surface. It is delicious whether used as a mixed vegetable, hot pot, or stew.

The first three stomachs (rumen, reticulum, and omasum) do not actually have the function of secreting gastric juice, so they are not "stomachs" in the true sense, but rather a deformed esophagus.

The real "stomach" of a cow is the abomasum, and the distribution of the four stomachs is as follows:

A clearer diagram is as follows: