How to clean and handle cow intestines

The cleaning and treatment of cow intestines require steps such as soaking, flipping, degreasing, kneading, and blanching to ensure the removal of impurities and odors.

1. Soaking Treatment

Fresh cow intestines need to be washed with clean water to remove surface dirt, then placed in a basin with an appropriate amount of flour and salt, and soaked in clean water for at least half an hour. Flour can adsorb intestinal wall mucus, salt can help kill bacteria, and the turbidity of water after soaking indicates that the initial cleaning is effective. If the odor is strong, the soaking steps can be repeated. In winter, it is recommended to use warm water to improve the cleaning effect.

2. Flip over to remove fat

Place one end of the intestinal tube on a faucet and slowly flush it with flowing water to flip the inside and outside of the intestinal tube. After flipping, a large amount of fat and lymphoid tissue can be seen attached to the intestinal wall. It is necessary to carefully trim along the intestinal wall with scissors, paying special attention to removing dark lymph nodes in the mesentery. Maintain water flow during processing, the more thorough the fat removal, the less likely it is to become bitter during subsequent cooking.

3. Rubbing and cleaning

Lay the turned intestinal segment on the chopping board, sprinkle soda or corn flour and rub it repeatedly for three minutes, focusing on the treatment of wrinkles. When kneading, the force should be even, which can peel off residual mucus without damaging the casing. After completion, rinse with white vinegar aqueous solution. The acidic environment can neutralize alkaline residues and further remove fishy smell. Finally, rinse with running water until the water is clear.

4. Blanch and shape

Put the cleaned beef intestines in cold water, add ginger slices, scallions, and cooking wine, bring to a boil over high heat, then turn to low heat and blanch. During this period, use bamboo sticks to puncture small holes in the casing to release air and avoid thermal expansion and rupture. Blanch until the intestine curls and turns white, then immediately remove it from ice water. The sudden change in temperature can make the intestine shrink more tightly, and it is not easy to loosen or deform during subsequent slicing or braising.

5. Packaging and Storage

Thoroughly drained cow intestines can be cut into sections as needed. Short term use should be refrigerated for no more than two days, and long-term storage should be packaged and frozen. Use kitchen paper to absorb surface moisture before freezing, and divide each serving into single use portions to avoid repeated thawing. Before use, refrigerate and thaw, then blanch again to remove the icy odor. When braising, add spices such as tangerine peel and star anise to mask any residual odors.

As a high protein ingredient, it is recommended to stew beef sausage with digestive aids such as radish and hawthorn. For those with weak gastrointestinal function, the consumption should be controlled. During the processing, it is necessary to ensure that the utensils are separated from raw and cooked, and thoroughly wash hands with soap after coming into contact with raw intestines. If abnormal thickening or black spots are found on the intestinal wall, they should be discarded. When cooking, it is necessary to thoroughly heat it to a center temperature exceeding 75 degrees Celsius to ensure safety.