The lining of the first and second (honeycomb tripe) stomachs of beef, this thrifty dish is a part of classic French cuisine. Tripe must be cooked for a long time in order to be tender and is usually served as soup or stew.
The stomach of a cow, pig or sheep used as food. It is usually sold specially prepared or cleaned for cooking.
The edible lining of stomach (beef).
Most often, the lining of beef stomach. Among other things, used in the Spanish soup Menudo.
The stomach lining of a cow, pig or sheep. Must be cleaned for cooking. The primary ingredient used in menudo soup.
Lining of a ruminant stomach
The stomach tissue of ruminant (chewing animals) usually beef. There are two main types of tripe: "blanket" or ridged from the first stomach and "honeycomb" from the second stomach.
The stomach of a cow, pig, sheep or ox - ox having...
Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first three of a cow's four stomachs, 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.