毛肚 (máodǔ) · blanket tripe (beef rumen), beef tripe

Measure Word

一盘毛肚 pán

Meanings

1 blanket tripe (beef rumen)
2 beef tripe

About the ingredient

Black-brown beef tripe covered in tiny bumps, the 'hair' of its name; no Sichuan or Chongqing hot pot is complete without it. Dipped up and down in the boiling broth for about 15 seconds it stays crisp; longer makes it tough.

Used in 2 dishes

毛血旺 máoxuèwàng

火锅 huǒguō

Characters

tripe (animal stomach as food)

Examples

HSK 6

吃重庆火锅一定要点一盘毛肚。

Chī Chóngqìng huǒguō yídìng yàodiǎn yì pán máodǔ.

When eating Chongqing hot pot you absolutely must order a plate of beef tripe.

HSK 7-9

毛肚在红汤里涮七秒最嫩。

Máodǔ zài hóng tāng lǐ shuàn qīmiǎo zuì nèn.

Beef tripe swished in red broth for seven seconds is the most tender.

Tips

culture

Named for the shaggy, hair-like lining (毛 'hairy') of the beef rumen, a cow's first stomach. The 七上八下 rule - dip seven times up, eight times down (about 15 seconds total) - is the famous Chongqing hot pot timing for getting the texture just right: crunchy but not rubbery.