TastyDays

Tripe

Tripe
Source / dipfan

Tripe is a type of edible offal from the stomachs of various farm animals. Beef tripe is usually made from only the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, pigs, and deer. For human consumption, tripe must be washed and meticulously cleaned. It is ideal to boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.

Buy Tripe Online

Related Ingredients

Tripe Photos

  • Callos madrileños
  • Salone del Gusto 2016: Quinto Quarto - tripe
  • Mega elephant fight 👊🐘
  • An unsettling gaze  |  Naples, Summer 2016
  • A little food shop, Urumqi, China 1988
  • Street Meat in Hong Kong
  • Tripe at Rio-Oja Restaurant
  • 13 Ubay St.: Fried Tripe
  • NYE 2015 - tajarin
  • Vask Modern Tapas: Pork Knuckle and Tripe Callos w…
  • Tripas @ Café Guarany
  • more-brains
  • Taco Loco Kings inside Shop 'N Save in Des Mo…
  • Tacos Tripas Tripe Tacos from Taco Loco Kings insi…
  • Charbar Tripe Chips
  • Tripe in Red Sauce


Found Country:US