Tripe

Tripe is the edible lining of the stomachs of certain ruminant animals, most commonly cattle, but also sheep and goats. It is considered a type of offal and varies in texture and color depending on the stomach segment it comes from. The four stomachs of a ruminant give rise to several familiar varieties: white tripe, honeycomb tripe, and leaf tripe, with white typically pale and smooth, honeycomb featuring a distinctive hexagonal pattern, and leaf tripe having a frilled, leaf-like surface. Green tripe, which contains undigested stomach contents, is also sold, particularly for pet food and some traditional markets.

Preparation and cooking methods emphasize thorough cleaning and long, slow cooking to tenderize the tough lining. Tripe is usually rinsed, sometimes parboiled, and then simmered or braised for several hours. It is frequently combined with aromatics, vegetables, and spices in regional dishes. Common preparations include soups and stews, where the gelatinous texture of well-cooked tripe adds body.

Tripe appears in many cuisines. In France, tripe is featured in dishes such as tripes à la mode de Caen. Italy offers trippa alla fiorentina and other regional preparations. Spain and Latin American cuisines include callos and menudo, while in Ireland and the United Kingdom, tripe and onions has historical popularity. Variants appear in Mexican, Filipino, and other culinary traditions.

Nutritionally, tripe is high in protein and minerals and relatively low in fat, though it can be high in cholesterol. It is also a source of collagen and can be a substantial part of traditional, slow-cooked meals. Proper handling and thorough cooking are important to ensure safety and quality.