Tripe is a type of edible offal from the stomachs of various farm animals^[1][2].

[edit] Description

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. Unwashed (or "green") tripe includes some of the stomach's last content, giving it an unpleasant odor and causing it to be considered unfit for human consumption. However, this content is desirable to dogs and many other carnivores and is often used in pet food^[3]. Though it is called "green," because it has a high chlorophyll content a green substrate, in reality it is often grayish brown as a result of other undigested compounds.

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.

[edit] Dishes

Tripe is eaten in many parts of the world. Tripe dishes include:

• Andouille — French poached and smoked cold tripe sausage
• Andouillette — French grilling sausage including beef tripe and pork
• Babat — Indonesian spicy beef tripe dish
• TQallia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous
• Bumbar — A Bosnian prepared dish where the tripe is stuffed with other cow parts.
• Butifarra — Catalonian sausage
• Callos — Spanish/Filipino tripe dish cooked with chickpeas, chorizo and paprika.
• Chakna — Indian spicy stew of goat tripe and other animal parts
• Ciorbă de burtă — Romanian special soup with cream and garlic
• Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
• Dršťkovka — Czech goulash-like tripe soup
• Držková — Slovak tripe soup (Držková polievka)
• Fileki or špek-fileki — Croatian tripe soup.
• Flaki — Polish soup, with marjoram
• Fuqi feipian — spicy Chinese cold-cut dish made from various types of beef offal, nowadays mainly different types of tripe and tongue
• Gopchang jeongol — spicy Korean casserole made by boiling gopchang (small intestines of cattle), vegetables, and seasonings in a broth.
• Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with Sadza.
• Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.
• İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
• Kare-kare — Filipino oxtail-peanut stew which may include tripe
• Kista — Assyrian Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian.
• Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
• Mala Mogodu — South African Cuisine - popular tripe dish, often eaten at dinner time as a stew with hot pap.
• Matumbo — Kenyan Cuisine - tripe dish, often eaten as a stew with various accompaniments.
• Menudo — Mexican tripe and hominy stew
• Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
• Motsu — Japanese tripe served either simmered or in Nabemono
• Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
• Pancitas — Mexican stew similar to Menudo but made with cow stomach
• Patsás (Greek πατσάς) — Greek, similar to Turkish İşkembe
• Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
• Phở — Vietnamese soup
• Pickled tripe — Pickled white honeycomb tripe served in New England (USA)
• Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine
• Shkembe (Shkembe Chorba) — is a kind of tripe soup, prepared in Iran, Bulgaria, Romania, Republic of Macedonia, Serbia and Turkey. Shekam is the Persian word for stomach.
• Tacos de tripa — Mexican tacos filled with crunchy fried tripe
• Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
• Tripe and Beans — in Jamaica. This is a thick, spicy stew made with Tripe and Broad Beans
• Tripe and Drisheen — in Cork, Ireland
• Tripe and Onions — in Northern England
• Tripoux — French sheep tripe dish
• Trippa alla fiorentina — in Italy (fried with tomatoes and other vegetables)
• Trippa alla Romana — in Italy (done with white wine and tomatoes)
• Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)
• Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized
• Vette darmen Traditional, though now on the verge of being obsolete West-Flemish dish. The tripe is seasoned and fried in a buttered pan.
• Ojree — Pakistani curry made out of finely chopped and tenderized goat tripe
• Obe ata pelu Shaaki — Nigerian Stew made with large chunk of cow and goat tripe
• Pepper soup with tripe — Nigerian Hot peppered liquid soup with bite-sized tripe

[edit] References