Bao Tu Bo / Beef HoneyComb

Product Introduction:

• Origin: Beef tripe, also known as beef stomach, is an internal organ of cattle, widely used in Vietnamese cuisine and many other countries. It is an ingredient that brings many delicious and attractive dishes.
• Ingredients and Nutritional Value: Beef tripe contains a lot of protein, vitamins and minerals, providing nutrition for the body. However, it also contains cholesterol, so it needs to be consumed in moderation.
• Characteristics: Beef tripe has a characteristic chewy and crunchy texture, when cooked properly it will bring a delicious and attractive flavor. It can be processed into many different dishes, from boiled, stir-fried to stewed dishes, pha lau.

Instructions for Use:

• Preliminary Processing:
  • Beef tripe needs to be thoroughly cleaned to remove odors and impurities. You can use salt, vinegar or lemon to wash it clean.
  • Beef tripe can be briefly boiled with ginger and lemongrass to deodorize and soften before processing other dishes.
• Processing:
  • Beef tripe can be processed into many delicious dishes such as boiled beef tripe, beef tripe stir-fried with pineapple, beef tripe stewed with pepper, pha lau beef tripe...
  • Processing time depends on the dish and cooking method. Stewed dishes usually take longer for the beef tripe to be soft and delicious.
• Enjoying:
  • Beef tripe is often eaten with raw vegetables, pickles and suitable dipping sauces.
  • Dishes such as pha lau beef tripe are often eaten with bread or vermicelli.