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Traditionally, customers at a baodu restaurant can order various different cuts of lamb or beef tripe to their liking.
- Beef tripe (mainly divided into four parts)
- Lamb tripe (mainly divided into eight parts; as lamb is more tender than beef, more cuts can be used)
- 食信: Esophagus
- 肚板: Rumen
- 肚领: An uplift of the rumen
- 葫芦: Reticulum (or second stomach)
- 散旦: Omasum
- 蘑菇头: The bottom of the reticulorumen
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.
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.
- "纯正老北京小吃 八大爆肚店全攻略" (in Chinese). Beijing Consumer Association. 15 January 2013.