How to make cold lamb tripe?

Cold-boiled lamb tripe is the most common stewed dish for rice and drinking in summer. Lamb tripe is highly nutritious and can replenish qi, invigorate the stomach, strengthen the spleen and replenish deficiency. The tripe of domesticated grass-eating goats is particularly good. It is a nourishing stomach tonic and is often used to make soups. What is sold in large quantities on the market are generally sheep tripes slaughtered from domesticated meat sheep. They are relatively affordable and suitable for making cold dishes.

Materials

Ingredients: 500g lamb tripe

Accessories: 1 handful of peanuts

Seasoning: 1 teaspoon salt, 1 slice ginger, 2 cloves garlic, 10 peppercorns, 1 tablespoon soy sauce, 1 teaspoon white vinegar, 50 grams cornmeal (yellow), 1 tablespoon white wine, 2 tablespoons aged vinegar, 3 tablespoons chili oil, 1/4 teaspoon sugar, 1 tablespoon water, 2 stalks coriander

How to make cold lamb tripe

The cleaning process of sheep stomach

1. Put a sheep's stomach in a basin of cold water, make sure the water level covers the surface of the sheep's stomach, add half a spoonful of salt; pour in 1 teaspoon of white vinegar and soak for 10 minutes; repeatedly scrub the surface of the sheep's stomach with your hands to remove the mucus on the surface

2. Use your hands to open the sheep's stomach, turn it inside out, and rub it repeatedly with your hands to wash away the mucus on the surface; after washing the sheep's stomach, pour out the water in the basin; prepare corn flour

3. Sprinkle a layer of dry corn flour on the surface of the sheep's stomach, and rub the outside and inside of the sheep's stomach repeatedly like washing clothes; rinse the corn flour with running water; the sheep's stomach is now ready.

The process of blanching and cooking lamb tripe

4. Put the lamb tripe in the pot, add enough cold water to cover the surface of the tripe, put in ginger slices and peppercorns; pour 1 tablespoon of white wine into the pot, turn on the fire and boil until the water boils, remove the lamb tripe, and rinse the surface foam with cold water; put the blanched lamb tripe in the electric pressure cooker, add cold water to cover the surface of the tripe, and put in ginger and peppercorns

5. Pour 1 tablespoon of white wine; cover the pot, turn on the power, press the "meat button" for 12 minutes, keep the pressure for 20 minutes, and start cooking; cook until the electric pressure cooker stops working and the steam inside disappears, open the pot lid, take out the lamb tripe, and place it on a plate to cool

The process of mixing lamb tripe

6. Take 250g of cooked and cooled lamb tripe and cut it into strips; prepare the seasoning; peel the garlic and put it in a bowl with a rolling pin.

7. Add 2 tablespoons of Shanxi aged vinegar, 1 tablespoon of soy sauce, 3 tablespoons of chili oil, half a teaspoon of salt, 1/4 teaspoon of sugar and 1 tablespoon of boiled water to make a sauce; put peanuts in the wok without oil and fry until fragrant; put the fried peanuts on the chopping board and crush them with a rolling pin

8. Chop the coriander into sections and place them on the shredded lamb tripe together with the crushed peanuts; pour in the prepared sauce and mix well when eating.