Pig intestines and duck intestines are very common in the market. Why are there no lamb and beef intestines, do you know?
There are many ingredients you can eat in life. Some ingredients are very common and can be bought everywhere. Some ingredients are very rare, and you may not have them if you want to eat them. For example, pig intestines and duck intestines are very common, and they are sold in many places. But sheep and beef intestines are rare. Why?
First of all, the base is different. The number of pigs and ducks is much larger than that of cows and sheep, so there are more pig intestines and duck intestines. They are basically home-cooked ingredients. The demand is very large at ordinary times, so the supply is also large. Therefore, it is more common. If you want to eat it, you can buy it anytime.
Secondly, the degree of difficulty is different. Pork large intestines are easier to process, and they can be eaten when they are cleaned. For example, spicy pork intestines, sauerkraut pork intestine noodles, etc., taste delicious. Duck intestines are even simpler. They are cleaned and directly shabu-shabu. The taste is superb and super delicious. The beef intestines are large and very difficult to handle. If you have seen raw beef intestines that have just been peeled, you won't want to eat it.
Then, for special purposes. For example, lamb intestines are more suitable to be made into casings than to eat directly as ingredients. It can be said to be pure natural, highest quality and best casing for canned sausages. Moreover, the price of selling as casing is more expensive than selling raw, so the sheep intestines are basically taken directly for processing, and raw sheep intestines on the market are rare.
Finally, the franchise store bought it. Not only sheep intestines and beef intestines are rare, but also beef, tripe, beef heart, beef liver, beef louver and so on are rare. A large part of it is taken away by various beef/mutton shops, and then made into beef offal soup, offal meat, dried pot offal, sheep offal, etc. The taste is particularly delicious. Especially in winter, all kinds of lamb and beef offal come from mutton soup and beef soup shops.
In addition, things like lamb intestines, beef intestines, haggis, and offal are basically niche products, and the demand is not large. Many butchers are reluctant to purchase, for fear of being overstocked. There are only stores that specialize in selling these kinds of ingredients, and most people don’t pay attention to them because they don’t eat them often. The feeling to everyone is that you can't see such ingredients. In fact, there are some, but they are relatively few, and many people have not found a place.
Here is a tip for cleaning the large intestine, which is applicable to pig intestines, lamb intestines, and cattle intestines. First cut the large intestine into several sections, put them in a basin, pour in a small bowl of flour, a little soda noodles and white wine. Then rub it vigorously, then turn the large intestine over again, continue to rub the inside, and then rinse with water. Finally, repeat the wash again, you can thoroughly wash off the dirt and mucus, very clean.
Pig large intestines and duck intestines are very common. Why can’t you see lamb and beef intestines? Does it taste bad? To put it simply, there are a lot of pig intestines and duck intestines, and the demand and supply are large, so it is easy to see. Lamb intestines are mostly used to make casings. Many beef intestines are found in grocery stores. They are indeed rare in normal times. In fact, they taste very delicious. Less, the introduction is over, do you like to eat these? Welcome to leave a message to tell us your views.
