Maodu and Melaleuca are both cattle stomachs. Why is it different?

Because the stomach is different from the cow. Tripe, we often have flaky hairy tripe, filiform layered tripe and reticulated money tripe. However, recently, some netizens said that these different tripes actually come from different stomachs of cattle. Is it true?/You don't say.

Jiang bo, an old Beijing folklorist: From a medical point of view, the stomach of cattle is divided into four stomachs, including rumen, reticular stomach, flap stomach and abomasum. Cattle is a multilocular stomach, which consists of rumen, reticulum, flap stomach and abomasum. The first three stomachs have no distribution of digestive glands, and are mainly places for temporarily storing feed, fermenting microorganisms and grinding food, which can be called forestomachs. And abomasum is a stomach with digestive function, also known as abomasum. So, where do different kinds of tripe come from?

The taste and shape of tripe are rich and varied, and food producers in different regions have made various foods according to different local eating habits. For example, in the food culture of old Beijing, the tripe plates with rumen and real stomach and the money tripe with clean stomach are usually made into sauce tripe and beef offal soup, while venetian blinds and tripe kernel are used to make fried tripe, which tastes crisp and tender. In Sichuan and Chongqing, where there is no spicy food, people prefer to use Chili with tripe, among which louver and tripe are the necessary side dishes of spicy hot pot. Then, the tripe was served with Cantonese cuisine, and the bittern tripe became a traditional dish in Guangdong. Tripe is not only delicious, but also contains protein, calcium, phosphorus and iron. It has the effects of invigorating spleen and stomach, benefiting qi and nourishing blood, and is a very nutritious food.

It turns out that different kinds of tripe really come from different tripes.

However, Fan Yin, Yang Fan and Money Belly with belly plates are often cooked, braised and stewed with small fire for a long time due to their poor water-locking performance, so they are very soft and delicious to eat in the mouth. Many foreign friends, such as those in Guangdong, will marinate the money belly, which will have a unique taste, and can be eaten cold or hot.