Tripe is tripe. Cattle are ruminants and have four stomachs. The first three stomachs are variants of bovine esophagus, namely rumen (also known as hairy belly), reticular stomach (also known as honeycomb stomach and hemp belly), valved stomach (also known as double-valved stomach and louver stomach), and the last one is abomasum. The meat column on the inner wall of rumen is commonly known as "belly collar, belly beam and belly kernel", and the meat is thick and tough, commonly known as "belly tip" and "belly head" (soaked in alkaline water to make it crisp and tender, and can be cooked separately). Rumen can be used to tear off bovine serosa, keep mucosa, slice raw and rinse clean. "Maodu Hotpot" and "Couple's Lung Slices" and other dishes. Reticular stomach is the same as rumen, and flap stomach is often used to chop up abomasum. Belly collar and louver are widely used in tripe. (It's a thing)

Nutritional components per100g tripe:

Energy 72 kcal protein14.5g fat10.6g cholesterol 104mg vitamin A2 microgram thiamine 0.03mg riboflavin 0.13mg nicotinic acid 2.5mg vitamin E 0.5 1 mg calcium 40mg phosphorus104.