Lamb honeycomb, also known as lamb tripe or lamb stomach, is a type of offal that comes from the stomach of lambs.
It has a honeycomb-like texture due to the network of internal folds in the stomach lining. Lamb honeycomb is a popular ingredient in many cuisines around the world, especially in Mediterranean and Middle Eastern cuisine.
It is rich in protein, vitamins, and minerals, and is considered a delicacy in some cultures.
Lamb honeycomb can be prepared in various ways, including stewing, braising, grilling, and frying. It is often used in soups, stews, and curries, and can also be added to salads or served as a standalone dish. When cooked properly, it has a tender, slightly chewy texture and a mild, slightly gamey flavor.
Yang Du Bao Rou is a traditional delicacy popular in Northwest China. It is similar to Belly Bao Rou, except that lamb belly is used instead of pork belly.
The production method is also similar. Wash the lamb tripe and cut it into large pieces, cut the lamb into small pieces, then put the lamb into the lamb belly, add seasonings such as onion, ginger, pepper, salt, etc., and cook until the lamb is cooked. Rotten can be eaten.
Because mutton is more fragrant than pork, the taste of haggis is more unique.