The nutritional value of tripe

Tripe is the cow stomach. The cow is a ruminant, and there are four stomachs. The first three stomachs are the variations of the esophagus of the cow. They are the rumen (also called hair belly), the net stomach (also known as the honeycomb stomach, Ma belly), and the valve stomach (weigh the valve stomach, The lobe stomach is the last one, and the last one is the real stomach, which is also known as the abomasum. The meat column industry of the rumen is commonly known as “neck collar, belly girth, and belly bud”. The sputum sphincter sphincter muscle is thick and tough, which is commonly known as “belly tip” and “stomach head” ( Soaked with alkaline water to make it crisp and tender, can be a separate dish). Application of rumen can tear the bovine serosa to retain the mucous membranes, eat raw slices. Dishes such as "Heat belly hot pot", "swiss lung slices." Web stomach applied to the same rumen, valve stomach in the abdomen are mostly shredded. The most widely used tripe is the bell collar and louver.

Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., with the benefit of the spleen and stomach, qi and blood, tonic deficiency, diabetes, wind dizzy effect, suitable for disease After delusion, lack of blood, malnutrition, weak people.