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'Tripe' is a type of edible offal made from the stomach of various domestic animals ^[1]. Beef tripe is typically made from the first three of a cow's four stomach chambers, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is also seen, but with much less frequency, owing to its glandular tissue content. Sheep and pork tripe are also produced.

Contents

Description

Recipes

References

Description

Fresh tripe, which includes bits of the stomach's last content, smells very unappetizing to people but is a favorite of many dogs and other carnivores. For consumption by humans, tripe must be washed and meticulously cleaned. "Green tripe" refers to unwashed tripe, not suitable for humans but often used in dog food. Green tripe is so called because of its high chlorophyll content from undigested grass, however it is more often brown or grey in colour.

Recipes

Tripe is eaten in many parts of the world. Famous tripe recipes include:

★ ''Andouille'' -- a poached then smoked cold tripe sausage (France)

★ ''Andouillette'' -- French grilling sausage made from pork or beef

★ ''Afval'' -- tripe traditionally prepared by the Voortrekkers in a potjie (cast-iron black pot) South Africa

★ ''Babath,'' goat or cow tripe, eaten with pittu in Sri Lanka.

★ ''Buche'', pork stomach used in Mexican tacos and burritos

★ ''Butifarra'' -- Catalonian sausage

★ ''Callos a la madrileña'' -- a thick tripe soup, Madrid style (Spain)

★ ''Cau Cau'' -- a Peruvian type stew using tripe, potatoes and spices.

★ ''Chakna'' -- a spicy stew of goat tripe and other animal parts from Hyderabad (India)

★ Ladoori - made from goat tripe is a indian cuisine made in U.P. (India)

★ '' Dobrada'' -- a Portuguese tripe dish usually served with white butterbeans and chouriço

★ ''Dulet'' -- an Ethiopian dish, a mixture of tripe, liver, beef, and pepper

★ ''Flaki or Flaczki'' -- Polish tripe soup

★ ''Fried Tripe'' -- beef tripe which has been soaked in milk, then dredged in cornmeal and pan-fried until crisp. Often served with a squeeze of lemon juice and French-fried potatoes. A favorite in the Southern USA.

★ ''Gras-double Lyonnais'' -- tripe Lyon style (France)

★ ''Haggis'' -- a traditional Scottish dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep.

★ ''İşkembe çorbası'' -- Turkish tripe soup, garlic, lemon, spices Turkey

★ ''Ciorbă de burtă'' -- Romanian tripe soup (extremely popular in Romania). It is served with garlic, vinegar, sourcream (smântână) and Chili_pepper.

★ ''Kare-kare'' -- a Filipino oxtail-peanut stew

★ ''Menudo'' -- a Mexican stew of beef stomach

★ ''Mondongo'' A soup with tripe, vegetables and herbs, typically from Puerto Rico,Venezuela, and the Dominican Republic

★ ''Montaloyo'', in Mexican cooking, sheep or goat stomach stuffed with spiced offal

★ ''Nakami-jiru'' -- Okinawan pork tripe soup

★ ''Pacal'' or ''Pacalpörkölt'' -- a spicy Hungarian meal made of tripe, similar to pörkölt

★ ''Pancitas'', a Mexican stew similar to Menudo, but made with sheep stomach

★ ''Patsás'' (Greek: πατσάς) -- a Greek hangover fix, similar to the Turkish İşkembe

★ ''Philadelphia Pepper Pot Soup'' -- tripe soup with peppercorns (Pennsylvania)

★ ''Phở'' -- Vietnamese soup

★ ''Ranga Blanca en Caldo'' A soup with book tripe & potatoes from Bolivia.

★ ''Ranga Colorada''A chili soup with smooth tripe & potatoes from Bolivia.

★ ''Saure Kutteln'' -- Southern German roux-based tripe soup, seasoned with vinegar and/or wine as well as juniper berries.

★ ''Shkembe Chorba'' -- Bulgarian tripe soup, used for hangover too

★ ''Sirabi-Shirdan'' (سیرابی-شیردان) -- Persian tripe, a strong meal prepared in Iran of two pieces of cow's stomach.

★ ''Slátur'' -- Iceland cooked sheep's stomachs filled with blood, fat, and liver

★ ''Škembići'' - in Serbian cuisine

★ ''Tripas'', fried beef intestines (not stomach) used in Mexican tacos and burritos

★ ''Tripas à moda do Porto'', tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.

★ ''Tripe and Drisheen -- in Cork, Ireland

★ ''Tripe and onions'' -- (Britain)

★ ''Tripes à la mode de Caen'' -- tripe Caen style (France)

★ ''Tripes à la neuchâteloise'' -- tripe Neuchâtel style (Switzerland)

★ ''Tripoux'' -- French sheep tripe dish

★ ''Trippa alla fiorentina'' -- tripe in a tomato-based sauce, from Florence, Italy

★ ''Trippa alla genovese'' -- tripe Genoa style (Italy)

★ ''Yakiniku and Horumonyaki -- a Japanese style of serving chargrilled bite sized meat and various offal, started by Korean immigrants as a variation of bulgogi. The tripe slices are referred to as ''mino'' or ''hachinosu''.

★ 牛肚 / 金錢肚 (Mandarin: ''Niudu''/''Jinqiandu''; Cantonese, ''Ngautou''/''Gumtsintou'') -- Tripe with inner lining resembling ancient Chinese coin with square hole give its name: "coin stomach". The dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.

★ ''Boati kootan-- tripe curry served with puttu mappila style (India)

References

1. Troppa Trippa

Boti curry. A saucy dish made of tripe in Kerala