Cooked Lamb Tripe

Unit Weight: 0.5–1 kg per piece
Outer Packaging Specification: Weight per carton
Source Cut: Young lamb tripe
Processing Technology: Clean and depilate the lamb tripe, remove all residues completely, rinse both the inner and outer surfaces thoroughly until free of stains, ensure the tripe is intact without damage, rinse and drain the water, then boil it until 80% cooked.