What Is Beef Tripe? Clean It Easily in Three Steps!

Beef tripe is a cow's stomach, one of the cow's internal organs. It can not only be used as an ingredient, but also used for hot pot and so on, which is why it is very popular. Especially in hot pot restaurants, one jin of beef tripe costs about fifty or sixty yuan, which shows how expensive it is. So what is beef tripe? How do you clean it thoroughly?

1. What is beef tripe?

1. Beef tripe is actually a cow's stomach, also known as tripe tip or hairy tripe. It has high nutritional value and is a common ingredient in daily life. Some people also like to use it for hot pot; in certain hot pot restaurants, for example, it is quite popular, and one plate costs about sixty or seventy yuan.

2. Beef tripe is the tripe tip, and comes in two kinds: black and yellowish. The black kind comes from cows raised on feed, while the yellowish kind comes from cows raised on grain and crops, so the yellowish kind is more popular and more expensive. But if you are buying it at the market, it is best to buy the black kind, because fresh beef tripe is black, smells somewhat unpleasant, and has a black membrane on the surface that is hard to remove. However, to make beef tripe last longer, some vendors bleach it with hydrogen peroxide, caustic soda, formaldehyde and so on, and that bleached with formaldehyde is toxic, so pay attention when choosing.

3. Beef tripe is a cow's stomach, one of its four stomachs, which are the rumen, reticulum, omasum and abomasum. The omasum is beef tripe; similar to the stomachs of humans and pigs, it is called the true stomach and has fairly high edible value.

4. Beef tripe is cow stomach. In the Guangdong region, many people steam it and eat it as a dim sum when drinking tea, and eating it regularly can replenish qi and nourish blood and strengthen the spleen and stomach, making it very suitable for people with insufficient qi and blood or malnutrition.

2. How do you prepare beef tripe?

Fresh beef tripe is black and smells faintly unpleasant, so it cannot be eaten; therefore, when you buy it, you need to prepare it as follows:

Step 1: Rinse the fresh beef tripe clean and cut it into large pieces, then put it in a basin, pour boiling water over it and soak for 3 minutes, stirring constantly with a wooden stick so the black skin on top is scalded off, making it easier to bleach later. If convenient, you can scrape hard with something sharp, which can also remove the black membrane.

Step 2: Take the scalded beef tripe out, drain the water, put it on a cutting board and sprinkle on an appropriate amount of salt and white vinegar, then rub the black membrane on it hard and rinse it clean with water. Of course, you can also add an appropriate amount of salt, vinegar and cornmeal and rub it together for 15 minutes; after rubbing repeatedly twice, the black membrane on it will be completely removed.

Step 3: Put the prepared beef tripe in a basin, pour in a small amount of alkaline water and soak for a while, then bleach it briefly with hydrogen peroxide and it is done.

Overall, beef tripe is hairy tripe, one of a cow's stomachs. It can not only be used as an ingredient, but also used for hot pot. In addition, fresh beef tripe is black, so pay attention when buying it. At the same time, freshly bought beef tripe must go through the three steps of scalding with boiling water, rubbing and bleaching to remove the black membrane and the unpleasant smell, so handle it carefully and patiently.