Why can we eat tripe after just blanching it?

Tripe is rich in nutrients such as protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It is sweet and mild in nature, white in color, crisp and easy to digest. Whether the weather is hot or cold, there is nothing that cannot be solved by a hot pot. Generally, when cooking hot pot, many people like to order tripe. There is a trick for blanching tripe: scald it up and down for 15 seconds and it can be taken out. At this time, the tripe is the crispest and most refreshing.

Contents of this article

1. Why can we eat tripe after just blanching it?

2. Calories in tripe

3. How to eat tripe

Why can we eat tripe after just blanching it?

Because the meat of tripe itself is very tender, if it is boiled for a long time, it will be easily overcooked, unpalatable and affect the taste. Generally, when cooking hot pot, there is a trick for boiling tripe: boil it up and down for 15 seconds and then take it out. At this time, the tripe is the crispest and most refreshing.

Control the cooking time of the tripe. The longer the tripe is cooked, the harder the meat will be and the harder it will be to chew.

Since tripe is an internal organ and is likely to carry germs, for safety reasons, experts recommend blanching it for 3-5 minutes.

The common types of tripe we have are as follows: slaughterhouse tripe, ecological tripe, fresh tripe and thousand-layer tripe.

Tripe calories

The calories in tripe are not high. Every 100 grams of tripe contains about 130 calories. Tripe is the rumen part of cattle, rich in protein, minerals, etc., and low in fat and cholesterol, so the calories are not high. After eating 100 grams of tripe, you only need to walk for 49 minutes to consume this part of the calories.

Tripe refers to the rumen of a cow. There are two types of tripe. The tripe that is raised on feed is yellow, and the tripe that is raised on grain crops is black. The white tripe has been bleached and is a frozen food.

Tripe is the rumen part of the cow's stomach. Cows are compound-gastric ruminants with four stomach chambers. The stomach wall of the rumen is composed of the mucosal layer, submucosal tissue layer, muscularis layer and serosa layer from the inside to the outside, among which the muscularis layer is the main edible part of tripe.

Tripe is rich in nutrients such as protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It is sweet and flat in nature, white in color, crispy in taste, and easy to digest.

How to eat tripe

It can be used for hot pot, braising, or made into stir-fried tripe, boiled tripe, etc. Tripe, also known as beef tripe, is the third compartment of the cow's stomach. It is leaf-shaped and is used to absorb water and ferment the acid produced in the cow's stomach.

After buying tripe, the first thing you need to do is rub the towel surface repeatedly with salt to let the salt take away the odor and grease. This is because the towel surface is where the cow usually stores and digests food. Only by rubbing it repeatedly can the grass residues in the gaps be cleaned out.

If there is still an odor, you can wash it again with white vinegar. At the same time, cut the tripe open and tear off the outermost oil film on the surface of the tripe. This way, the tripe can be thoroughly cleaned.

Cut the tripe into strips or slices, soak it in ice water, add appropriate amount of cooking wine, peppercorns, and ginger slices to further remove the taste, and eat as much as you want.