Baodu () is a

halal ''Halal'' (; ) is an Arabic word that translates to in English. Although the term ''halal'' is often associated with Islamic dietary laws, particularly meat that is slaughtered according to Islamic guidelines, it also governs ethical practices ...

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Types Beef Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: th ...

dish that is part of

Beijing cuisine Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China. Background As Beijing has been the capital of China for centuries ...

. It is traditionally prepared by the Muslim

Hui people The Hui people are an East Asian ethnoreligious group predominantly composed of Islam in China, Chinese-speaking adherents of Islam. They are distributed throughout China, mainly in the Northwest China, northwestern provinces and in the Zhongy ...

History

It was first recorded in the

Qing dynasty The Qing dynasty ( ), officially the Great Qing, was a Manchu-led Dynasties of China, imperial dynasty of China and an early modern empire in East Asia. The last imperial dynasty in Chinese history, the Qing dynasty was preceded by the ...

. There are many restaurants and street peddlers selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881.

Description

Traditionally, customers at a baodu restaurant can order various different cuts of lamb or beef tripe to their liking.

Cuts

*Beef

(mainly divided into four parts) *#百叶:

Rumen The rumen, also known as a paunch, is the largest stomach compartment in ruminants. The rumen and the reticulum make up the reticulorumen in ruminant animals. The diverse microbial communities in the rumen allows it to serve as the primary si ...

(black) *#百叶尖儿:

Omasum The omasum, also known as the green, the fardel, the manyplies and the psalterium, is the third compartment of the stomach in ruminants. The omasum comes after the rumen and reticulum and before the abomasum. Different ruminants have different oma ...

(white) *#肚仁儿 *#厚头 *Lamb

(mainly divided into nine parts; as lamb is more tender than beef, more cuts can be used) *#食信儿:

Oesophagus The esophagus (American English), oesophagus (British English), or œsophagus ( archaic spelling) ( see spelling difference) all ; : ((o)e)(œ)sophagi or ((o)e)(œ)sophaguses), colloquially known also as the food pipe, food tube, or gullet, ...

*#肚板儿: Rumen *#肚领儿: An uplift of the rumen *#肚仁儿 *#肚芯儿 *#葫芦: Reticulum (or second stomach) *#散丹: Omasum *#蘑菇：Reticulorumen *#蘑菇头: The bottom of the reticulorumen

Cooking techniques

The dish is made of fresh tripe or fresh lamb tripe which is first cut into slices and then simply blanched in boiling water rapidly. Despite it its simplicity, the dish is a test of a cook's ability, requiring rich experience and superb cooking skills to control the time and heat to prevent the tripe from toughening.

Seasoning

The seasoning is mainly a mixture of jiang doufu, sesame paste, and a savory paste made from the flowers of Chinese chives. Additionally, ingredients such as soy sauce, vinegar, coriander, or chopped green onion can be added according to taste.

References

{{Beijing cuisine Beijing cuisine Offal dishes Hui people Halal meat Chinese Islamic cuisine Chinese meat dishes