How to prepare beef tripe to make it crispy

When eating hot pot or malatang, tripe is an indispensable dish. Tripe has another name called beef tripe, because tripe is mainly the stomach of the cow. The raised substance on the beef tripe is a substance that is easier for cattle to digest and absorb. However, when you process it at home, you will find that the beef tripe is not as crispy as on the street. So how can you process the beef tripe to make it more crispy?

How to fry beef tripe to make it crispy

Beef tripe cannot be overcooked. Generally, beef tripe is not boiled. To be precise, it is just blanched. Cut the beef tripe into shreds and put them in a colander and blanch them in boiling water for 3 minutes. If it is cooked for too long, it will definitely be very overcooked and will shrink a lot. All you have to do is wait for the water to boil, add ginger wine (ginger juice and rice wine), put the cut beef tripe in and blanch it, then take it out and mix it with or pour the sauce on it.

Prepare 2 heads of garlic, 20 grams of chili oil, 3 grams of sesame oil, 5 grams of salt, 3 grams of cooked sesame seeds, 3 grams each of soy sauce and vinegar, 3 grams of pepper, and 3 grams of MSG. In a mixing bowl, pour the cooled shredded beef tripe, add salt, chili oil, sesame oil, garlic, pepper, soy sauce, vinegar, and MSG, mix well, serve on a plate, and sprinkle with sesame seeds. If you are stir-frying, place the wok on high heat, pour in cooking oil, add garlic slices, scallion shreds and coriander stems and stir-fry until fragrant, then pour in beef tripe, add salt, MSG, and rice vinegar, stir-fry quickly, drizzle in sesame oil, and then you can remove from the wok and serve.

How to prepare beef tripe before cooking

1. After buying beef tripe, soak it in cold water for about 20 minutes to remove impurities floating on the tripe.

2. Turn the beef tripe over and use scissors to remove the fat on it.

3. Then take an appropriate amount of alkaline flour and rub it repeatedly on both sides. Make sure to apply the alkaline solution evenly, rub it for about three minutes and then rinse it off with water.

4. Use coarse salt and flour to smear the tripe again and rub it repeatedly. The flour can remove the dirt on the tripe, and the coarse salt particles also have this effect. After about two or three minutes, rinse off with water.

5. Add cornmeal to a clean basin, put the cow's stomach into it and rub it vigorously to remove impurities such as gastric juice, then rinse it clean.

6. Add 2 to 3 taels of vinegar and continue rubbing to remove most of the odor. Wash it once with clean water, take it out, rub it once with salt and vinegar (the amount can be reduced), and wash it twice with clean water. You can also add a little baking soda to neutralize the sour taste.

How to store beef tripe

1. If it is raw beef tripe, you can store it in the freezer of the refrigerator for a few days. Take it out and thaw it in advance when eating. Note that you should let it thaw naturally so that it will taste crisp. If it is cooked beef tripe, the storage time should not be too long. It can only be kept for 2-3 days. If you want to store it for a few more days, you can also put it in a bag and put it in the freezer. Heat it up when you eat it, but the taste will not be as crisp as before. It is best to buy it fresh and eat it fresh. If you can’t finish it, don’t buy too much at one time.

2. If you want to keep the beef tripe fresh, you can put the fresh beef tripe in a fresh-keeping box, add an appropriate amount of water, and then wrap it in a fresh-keeping bag (be careful not to seal it), and then put it in the freezer.