Cow parts look dirty but are delicious and nutritious

Associate Professor Nguyen Duy Thinh, former lecturer at the Institute of Food Technology, Hanoi University of Science and Technology, said that beef tripe is also known as the stomach of a cow. Beef tripe is the most expensive part of the cow's intestines, in the past people used it to prepare many delicious dishes such as stir-fry, steam, and stew.

"Cow books make many people afraid because they contain cow food, are black, smell bad and look dirty," said Mr. Thinh.

In some Oriental medicine books, it is said that beef tripe is good for health, especially for people with stomach problems. However, like other internal organs, beef tripe can cause dyslipidemia if you eat too much. It is best to only change the taste with 1 to 2 meals of beef tripe a week. People with high blood lipids and cardiovascular diseases should not eat it.

When buying beef tripe, you should choose the black type to process yourself. You can choose to buy pre-processed books that are ivory white. You should not choose pure white beef tripe because it can be bleached.

In addition, you should buy fresh products, be careful with frozen beef tripe. In some cases, authorities have discovered smelly beef tripe being transported for consumption.

Beef book looks dirty but is very nutritious.

Some ways to prepare and whiten beef tripe

Prepare beef tripe with lime

After buying the beef tripe, you should wash it with water several times to clean it. The structural characteristics of beef tripe are many wrinkles to create a large surface contact area. Therefore, you must wash it thoroughly to clean all the stains.

Next, put the beef tripe in the basin. Add about 15g of lime. Apply lime to the gaps between the tripe leaves and squeeze evenly. The black layer will be cleaned very quickly. If you are afraid to use lime directly, you can mix lime with water to create clear lime water. Soak the tripe in lime water for about 10-15 minutes, then squeeze with a little salt. The tripe will also clean very quickly.

After squeezing with lime, wash the tripe with water. Lime whitens and deodorizes very well. When squeezing with lime, remember to use gloves to avoid direct contact with the lime. In addition, rinse thoroughly to ensure the lime is completely cleaned.

Blanch in boiling water

Prepare a pot of water, add some ginger and crushed lemongrass. Boil the water then put the beef tripe in to blanch. Blanch the beef tripe for about 10-15 seconds then remove. While blanching, use chopsticks to press and turn all sides of the beef tripe evenly.

Remove the tripe from the pot, rub gently to remove the black membrane. Rinse clean and it is ready to use.

You need to time the cooking so that the tripe doesn’t become tough and tough. When blanching the tripe, use chopsticks to gently scrape off the black membrane. If you see it peeling off, take the tripe out immediately.

Use vinegar, salt, wine, fresh lemon

First, peel off and remove excess fat and membrane at the back of the tripe. Rinse several times with water until clean.

Put the tripe in a large bowl. Add salt, vinegar or fresh lemon. Squeeze well to remove the smell of the tripe. Squeeze well for about 10 minutes then rinse.

Continue squeezing with wine and crushed ginger. Wine and ginger will make the tripe more fragrant and less fishy. After squeezing, rinse with water and cook as usual.

Nguyen Ngoan

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