How to wash beef tripe

What exactly is beef tripe? In fact, it is the beef tripe that we usually eat. This kind of thing is more difficult to prepare, and there are many things to be particular about when selecting it. People should avoid buying very white tripe, because the processed tripe will lose its original characteristics. There are various ways to cook tripe, such as Sichuan tripe, spicy and sour beef tripe, etc. People usually like to use it to make soup and hot pot at home. Its nutritional value is still very high.

Washing method

1. First, scald the beef tripe with boiling water to remove the black or yellowish-brown skin. If convenient, you can find a thin and sharp object to scrape it. After scraping off the color of the surface, only the white beef tripe will be left.

2. Similarly, scald the beef tripe with boiling water first, then stir it constantly in the basin with chopsticks. After three minutes, place the preliminarily washed beef tripe on the chopping board, sprinkle a little fine salt and white vinegar on the beef tripe, then dip it in clean water and rub it repeatedly. The black or yellowish brown color on the surface can basically be cleaned off.

3. The beautiful snow-white beef tripe commonly seen on the market is mostly made using chemical methods: first soaking in alkali, then bleaching with hydrogen peroxide. Although such beef tripe is pure white, it is harmful to the human body.

How to remove odor

Normal beef tripe comes in two colors: yellow and black.

The reason why these two types of beef tripe have different colors is because they are fed differently. The veils of cows raised with feed turn yellow. For cattle that are raised on grass or grain, the tripe is black, gray or brown.

Therefore, there is no difference between these two types of beef tripe, and they can also be used to identify the growth environment of the cattle.

White beef tripe is not normal.

Some people buy white blinds, some buy black blinds, but it is better to buy black beef blinds. Fresh tripe is black. There is a faint odor and a black film that is difficult to remove. In order to preserve them for a longer time, some vendors use bleach to bleach the blinds, such as by soaking them in pyrolyse, hydrogen peroxide and lime. Breads bleached with formaldehyde can cause cancer. It is best to buy black tripe and eat it in hot pot.

How to tell whether beef tripe is poisonous

1. Look. The better the appearance of the beef tripe, the more cautious you should be. The truly fresh color is black or yellow.

2. Smell. Use your nose to determine if there is a chemical smell.

3. Touch. The specially soaked beef tripe has poor elasticity, becomes hard and fragile.

4. Weigh it. After fermentation and weight gain, the beef tripe looks thick and heavy, but you can’t be too cheap.

How to clean beef tripe

Beef tripe is refreshing and delicious, but fresh beef tripe is often black or brown.

1) First use clean water to wash the dirt and mucous membrane on the surface of the tripe and put it in a basin, add 100 grams of salt and corn flour

30 grams of 100 grams of vinegar and rub for 15 minutes, then rinse twice. Boil water in a pot, put the washed beef tripe in and blanch it, then take it out, rinse it with clean water and then cook it. After the above processing, the tripe is clean and has no peculiar smell or fishy smell.

(II) 1. Rub the tripe with edible alkali and white vinegar (2500g tripe, 250g edible alkali and 300g white vinegar)

2. After removing the mucus, add 500 grams of flour and continue kneading (adding flour can prevent the raw material from turning black and remove the peculiar smell of the raw material)

3. Finally, rinse with clean water for 20 minutes until the alkaline smell is gone, then remove and cook. The tripe that has just been taken out is usually black, commonly known as black tripe.

(3) Rub the meat vigorously with baking soda, leave it for 1 hour, rinse it with water, soak it in water for 30 minutes, then boil it in water, and the strange smell will be almost gone. Add cooking wine, ginger, and sugar for seasoning when cooking. Or blanch it in water. Put the meat in boiling water. Wait until the meat changes color slightly, or blood foam comes out, then take it out of the pot. 20 grams of ginger, 20 grams of green onion. Slice the ginger, chop it with the back of a knife, and cut the green onion into sections. Put the chopped ginger and scallion into a small bowl and pour in 200cc of water. Use your hands to knead it until the onion and ginger juice is absorbed into the water. Strain out the ginger and scallions. What's left is ginger and scallion water.