There are four different types of beef
stomach, but usually we use the thickest part. Beef honeycomb
tripe is from the second stomach chamber, however, it cannot be
stewed. Blanch beef stomach first, then rinse out the bubbles.
Cook in vigorously boiling water along with scallions, ginger and wine
for about 20 minutes. Remove to the stewing broth and stew over
low heat for 30 minutes. Remove from heat and soak until the
liquid begins to cool. Cut into slices and serve. If a
pressure cooker is not available, add a little baking soda to the
water to help the stomach soften faster.