Why are there white and black beef tripe?

Is there only one type of beef tripe that we usually eat? The answer is not necessarily. Generally speaking, there are different types of everything. As for black and white beef tripe, actually one is tripe and the other is beef tripe. Generally speaking, the black one is unprocessed, while the white one is soaked, so it is best not to eat it. The colors of the blinds are actually not just black and white, there is also yellow, which is the result of the different feeds fed to the cows.

The Origin of Black and White Tripe

White beef tripe has been sealed and fermented, and black ones are also available. The white beef tripe has been frozen for a long time, while the black ones are fresh and still have some beef in them before being washed!

Tripe is also called tripe, commonly known as beef tripe, which is actually the omasum of the cow. The tripe is originally black. The tripe of cattle that are raised on feed turns black, while the tripe of cattle that are raised on grain crops turns yellow. The white ones are treated with hydrogen peroxide.

How to identify the quality of tripe

Look at the color

The appearance of tripe gives people the most direct sense. The tripe that is raised on feed is black, while the tripe that is raised on grain crops is yellow. Tripe is not a plant, but refers to fresh beef tripe, which has a black surface. White beef tripe has been blanched and is a frozen food.

When eating hot pot, you should pay special attention to the color of the tripe. If the tripe is very white, whiter than it should be, and is large in size, you should avoid buying it, because the particularly white tripe is soaked in hydrogen peroxide and formaldehyde for three or four days before it turns white. Formaldehyde is toxic and hydrogen peroxide is corrosive. Long-term consumption of tripe soaked in these toxic substances will cause diseases such as gastric ulcers, which can even cause cancer in severe cases.

In addition to looking at the color, if you suspect that the tripe is not normal, you can also pinch it with your hands. Tripe soaked in formaldehyde will lose its original characteristics, break easily when squeezed by hand, and shrink rapidly after heating.

In addition to white tripe, black and yellow tripe can be eaten, but the yellow tripe tastes the best.

How to identify the types of tripe

Tripe is generally divided into green tripe and fresh tripe in the market. The green tripe is tenderized using biological enzymes, which properly decomposes the complex collagen and elastin in the tripe, thereby improving the tenderness of the tripe, enhancing its water-holding capacity, and making the tripe more crispy. Fresh tripe is fresh tripe, which is not only crispy but also elastic. However, because it is not easy to preserve, it has the highest price and of course tastes the best.

There is no need to worry about the safety of the above two types of tripe, so how to distinguish fresh tripe and green tripe? First, look at the color. Generally, fresh tripe is yellow, while green tripe is dark brown. Secondly, in addition to the difference in color, there is also a difference in feel. Fresh tripe is elastic and soft when you grab it with your hands. Tripe that has been processed in other ways is generally a bit hard and feels firm to the touch.

In addition to the common green tripe and fresh tripe on the market, there is also a so-called sky-high priced tripe - buffalo tripe. Buffalo tripe is the best quality tripe. The leaves are thick and tough, the surface particles are relatively coarse and elastic, and they melt in the mouth.

Real buffalo tripe from slaughterhouses is often in short supply, so many businesses will pass off yellow cattle tripe as buffalo tripe. However, it can be seen that the leaves of yellow cattle tripe are thinner, the surface is tender, the taste is crispy, and the toughness is poor.