Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of acow's stomach chambers: therumen (blanket/flat/smooth tripe), thereticulum (honeycomb and pocket tripe), and theomasum (book/bible/leaf tripe).Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.
Tripe refers to cow (beef) stomach, but includes stomach of anyruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives.Tripas, the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to aspaunch,pig bag, orhog maw.
Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off.[5] It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers' shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.
Dressed tripe was a popular, nutritious and cheap dish for the British working classes from Victorian times until the latter half of the 20th century.[6][7][8] While it is still popular in many parts of the world today, the number of tripe eaters, and consequently the number of tripe dressers, in the UK has rapidly declined. Tripe has come to be regarded as a pet food, as the increased affluence of postwar Britain has reduced the appeal of this once staple food.
It remains a popular dish in many parts of continental Europe such as Portugal, Spain, France and Italy. In France, a very popular dish, sold in most supermarkets, istripes à la mode de Caen. In Spaincallos a la madrileña are served astapas in many restaurants as well as in supermarkets. The most beloved and celebrated dish in the city ofPorto and surrounding areas, in Portugal, is 'tripas à moda do Porto', a tripe stew made with white butter beans, carrots, paprika and chouriço. It is so loved that locals are called 'Tripeiros', in an homage to the 'tripa' (tripe).
Bumbar —Bosnian dish where the tripe is stuffed with other beef parts.
Busecca – a thick tripe soup made with tomato sauce, spices,pancetta and different types of beans; it's one of the most known dishes ofMilanese cuisine.
Cow foot soup —Belizean dish of seasoned, tenderly cooked cow tripe and foot, plus aromatic and ground vegetables with macaroni in a rich glutinous soup.
Cuajito –Puerto Rican dish made from pig stomach; eaten with boiled plantains.
Dobrada —Portuguese tripe dish usually made with white butterbeans, carrots, andchouriço; served with white rice.
Dulot ordulet[what language is this?] —Eritrean andEthiopian tripe and entrail stir-fry, containing finely chopped tripe, liver, and ground beef, lamb, or goat fried in clarified and spiced butter with garlic, parsley, andberbere.
Ebyenda orbyenda — word for tripe in someBantu languages ofUganda; tripe may be stewed, but is especially popular when cooked withmatooke as a breakfast dish.
Fuqi feipian or夫妻肺片 — spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe, and sometimes tongue.
Gopchang jeongol – a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.
Guru —Zimbabwean name for tripe, normally eaten as relish withsadza.
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.
Laray — curried tripe dish popular inAfghanistan and in the northern region ofPakistan; eaten with naan/roti.
Laray — a Pakistani (Pushto) dish from the Northern Area, consisting of fried cow tripe with traditional spices.Da laray pikaorae is made of small square pieces of tripe mixed with chickpea flour (baisin) with traditional spices and deep-fried.
Niubie (Chinese:牛瘪) — a kind of Chinesehuoguo, popular inQiandongnan prefecture ofGuizhou province, southwestChina, and traditionally eaten by theDong andMiao peoples; it includes the stomach and small intestine of cattle.Bile from thegall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is calledyangbie (Chinese:羊瘪).
牛肚 / 金錢肚 (Mandarin:niudu/jinqiandu; Cantonese,ngautou/gumtsintou) —Chinese tripe with the inner lining resembling an ancient Chinese coin with square hole (hence the name 'coin stomach'); usually served steamed with spring onion andgarlic sauce, or boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.
Obe ata pelu Shaaki —Nigerian stew made with large chunk of beef and goat tripe.
Ojri —Pakistani traditional dish made of goat, cow, or sheep tripe. It is considered an offal delicacy and is often enjoyed by those who appreciate organ meats. Ojri is known for its deeply spiced flavor, labor-intensive preparation, cultural significance duringEid, and its status as both a homemade and street food favorite.
Osben —Tunisian cow or sheep tripe filled with meat and vegetables, and generally cooked withcouscous.
Packet and tripe —Irish meal with tripe boiled in water, then strained off and then simmered in a pot with milk, onions, salt, and pepper. It is served hot with cottage bread or bread rolls, and is popular inCounty Limerick.
Pancita —Peruvian spicy barbecued fried food made with beef tripe marinated with peppers and other ingredients.
Pancitas — Mexican stew similar tomenudo, but made with sheep stomach.
Patsás (Greek:πατσάς) —Greek tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened withavgolemono; widely believed to be a hangover remedy.
Pepper soup with tripe —Nigerian hot peppered liquid soup with bite-sized tripe.
Skembici — a Serbian dish and one of the oldest known dishes (dating from the 13th century). It is tripe in vegetable stew with herbs, served with boiled potato.
Tripes à la mode de Caen — inNormandy, a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood ofLa tripière d'or[9] which organises a competition every year to elect the world's best maker oftripes à la mode de Caen.
Tripe and beans — inJamaica, a thick, spicy stew made with tripe andbroad beans.
Trippa alla pisana – a tripe dish from Pisa, Italy, containing onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta orguanciale, and topped with Parmesan cheese.
Trippa alla Romana
Trippa alla Ragusana — a traditional Sicilian tripe stew from town ofRagusa flavoured with almonds, nuts and cinnamon.
Trippa alla romana — an Italian tripe dish made with white wine and tomatoes.
Trippa alla savoiarda — a tripe dish from Piedmont, Italy, stewed with vegetables, white wine, and sauce from roasted beef; served covered with gratedParmigiano Reggiano/Grana Padano cheese.
Trippa di Moncalieri [it] — a tripe dish from Moncalieri city, Piedmont, Italy, consisting of tripe sausage served in thin slices with a few drops of olive oil, minced parsley, garlic, and a pinch of black pepper, or used mainly fortrippa alla Savoiarda.
Tripe with potatoes — a tripe dish fromSalento, Italy, consisting in tripe with tomatoes and potatoes
In Spanish- and Portuguese-speaking countries, the close cognatetripas tends to denote small intestines rather than stomach lining. Dishes of this sort include:
Tacos de tripa — Mesoamerican tacos filled with soft or crunchy fried small intestines
Another type of food made from the small intestines arechitterlings (chitlins).
Beef tripe is also a common meat in Kerala, India. Beef tripe and tapioca (kolliyum bottiyum) is a traditional wedding eve dinner for Christians in some parts of Kerala.
TheTripe Marketing Board promotes World Tripe Day on 24 October, because on that day in 1662,Samuel Pepys wrote, "So home and dined there with my wife upon a most excellent dish of tripes of my own directing."[11]
Media related toTripe at Wikimedia Commons
