What is tripe? Why is the old Beijing tripe so hot?

Tripe tripe tripe is a general term, which can be divided into sheep tripe and tripe tripe tripe. There are two kinds of tripes-tripes and tripes. There are nine kinds of lamb tripe-Yang Sandan, lamb tripe collar, normal tripe, negative tripe, mushroom, mushroom tip, food letter, gourd and big grass tooth. Generally, the king of tripe only makes five varieties that are easily accepted by the public: tripe, tripe, mutton powder, tripe collar and tripe plate.

Fried tripe is a famous Hui snack in Tianjin and Beijing, which is mostly managed by Hui compatriots. Abdominal explosion was recorded as early as the Qianlong period of Qing Dynasty. In the past and in reality, whenever late autumn and early winter came, Muslim restaurants and vendors in Beijing were engaged in tripe. There are "Fried Belly Stones" in Beijing Tianqiao, "Fried Belly Poplar" in doorframe Hutong, and the most famous ones are "Fried Belly Feng" and "Fried Belly Man". This is why people who sell tripe in Beijing are so hot.

The most famous foods in Beijing are old Beijing tripe and Beijing roast duck. When it comes to the oldest and most prosperous snacks in Beijing, tripe is definitely one of the best. The appearance of fried belly is rough, and the eating method of blanching and dipping sauce is "primitive", but the fried belly is subdivided into different parts such as tripe, lamb tripe, louver, scattered Dan, belly kernel, belly collar, mushrooms, etc. The dipping sauce is even divided into southern and northern materials, which embodies the traditional characteristics of "looking ordinary and paying attention to eating" in Beijing snacks.

Well, the first thing is to be clean. When you buy it back, the smell of your stomach can spit out the overnight meal, but after cleaning it up, you can't eat that smell anymore. This is the level of cleaning. In addition, the most important thing is to master the temperature. Pay attention to take out the boiling water XX seconds after it enters the pot, accurate to the second. If the heat is in place, the sound of exploding belly is the same as eating raw shredded cucumber. That's the best part.

The ingredients and taste are the most important, otherwise all kinds of hot pot rinse tripe can completely replace tripe. Also, authenticity does not mean that it must be interpreted as unsanitary. The front door eats fried liver, the vinegar pot can pour out dead flies, and the roof is covered with plastic sheets. It's definitely not because of the shortage of funds, but to pretend the old flavor of old Beijing. Any restaurant can sell feelings and personality, but hygiene is the soul. I hope that restaurants everywhere can understand this most basic truth.

I once burst my stomach in Wangfujing snack street, but it actually felt quite awkward. Obviously, I didn't pump my stomach. Later, I ate tripe again at Huguo Temple. Although it looks tender, I chewed it in my mouth for 2 minutes and couldn't swallow it. It turned into tripe chewing gum. Later, I stopped eating the original flavor of old Beijing and only ate the fried tripe noodles in our improved sauce soup.

To put it bluntly, it is boiled tripe or boiled mutton tripe. Cooking time is very demanding, the time is short and unfamiliar, and it will get old after a long time, so it is called tripe. As for why it is so hot, it may be relative to the heavy taste of bean juice and fried liver. It is the key to dip your stomach according to your personal habits.