Tripe

Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep.[1][2][3]

For other uses, see Tripe (disambiguation).

Tripe in an Italian market

World Tripe Day is celebrated on 24 October, according to the Tripe Marketing Board, because in 1662 Samuel Pepys wrote on that day "So home and dined there with my wife upon a most excellent dish of tripes of my own directing."[4]

Types of tripe

Beef tripe

Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of 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 less frequently, owing to its glandular tissue content.

Rumen beef tripe, stomach chamber 1. Blanket or flat tripe.

Reticulum beef tripe, stomach chamber 2. Honeycomb tripe.

Omasum beef tripe, stomach chamber 3. Book tripe.

Abomasum beef tripe, stomach chamber 4. Reed tripe.

Other animals

Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, giraffes, and their relatives. Tripas, the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the 'tripe' of other animals. For example, tripe from pigs may be referred to as paunch, pig bag, or hog maw.

Washed tripe

tripe, raw

Nutritional value per 100 g (3.5 oz)
Energy	355 kJ (85 kcal)
Carbohydrates	0 g
Sugars lactose	0 g 0 g
Dietary fibre	0 g
Fat	3.69 g
Saturated	1.291 g
Monounsaturated	1.533 g
Polyunsaturated	.180 g
Protein	12.07 g
Vitamins	Quantity %DV^†
Vitamin A equiv.	0% 0 μg
Thiamine (B1)	0% 0 mg
Riboflavin (B2)	5% .064 mg
Niacin (B3)	6% 0.881 mg
Pantothenic acid (B5)	2% 0.1 mg
Vitamin B6	1% .014 mg
Folate (B9)	1% 5 μg
Vitamin B12	58% 1.39 μg
Vitamin C	0% 0 mg
Vitamin D	0% 0 μg
Vitamin E	1% .09 mg
Vitamin K	0% 0 μg
Minerals	Quantity %DV^†
Calcium	7% 69 mg
Iron	5% .59 mg
Magnesium	4% 13 mg
Manganese	4% .085 mg
Phosphorus	9% 64 mg
Potassium	1% 67 mg
Sodium	6% 97 mg
Zinc	15% 1.42 mg
Other constituents	Quantity
Water	84.16 g
Units μg = micrograms • mg = milligrams IU = International units
^†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

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 Spain, France and Italy. In France, a very popular dish, sold in most supermarkets, is tripes à la mode de Caen. In Spain callos a la madrileña are served as tapas in many restaurants as well as in supermarkets.

Dishes prepared with tripe

Tripe is eaten in many parts of the world. Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

• Andouille — French poached, boiled and smoked cold tripe sausage
• Andouillette — French grilling sausage including beef tripe and pork
• Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)
• Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.
• Bao du — Chinese quick-boiled beef or lamb tripe
• Breakfast sausages — Most commercially produced sausages in the United States contain pork and beef tripe as filler
• Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts
• Butifarra/Botifarra — Colombian or Catalan sausage
• Caldume — a Sicilian stew or soup
• Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika
• Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables
• Chakna — Indian spicy stew of goat tripe and other animal parts
• Ciorbă de burtă — Romanian special soup with cream and garlic
• Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.
• Cuajito - made from pig stomach eaten with boiled plantains from Puerto Rico.
• Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.
• Dršťkovka (dršťková polévka) — Czech goulash-like tripe soup
• Fasulia bil karsha — Libyan kidney bean soup with tripe
• Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA
• Držková — Slovak tripe soup (držková polievka)
• Dulot or dulet — Eritrean and Ethiopian 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 and berbere
• Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish
• Fileki or špek-fileki — Croatian tripe soup
• Flaczki or flaki — Polish soup, with marjoram
• 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
• Goto - Filipino gruel with tripe.
• Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador

Gulai babat, tripe prepared in a type of curry

• Gulai babat — Indonesian Minang tripe curry
• Guru — 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
• Kersha (Arabic Egyptian: كرشة ) — Egyptian tripe stew with Chickpea and tomato sauce.
• "Kirxa" - In Malta this is popular traditional dish stewed in curry.
• Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.
• Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.
• Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.
• 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
• Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted
• 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, such as Motsunabe
• Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey
• Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnan prefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall 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 called yangbie (Chinese: 羊瘪).
• Pacal — Hungarian spicy meal made of tripe, similar to pörkölt
• Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat
• Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick
• Pancitas — Mexican stew similar to menudo, but made with sheep stomach
• Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients
• Papaitan — Filipino goat or beef tripe and offal soup flavored with bile

Patsás

• Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy
• Philadelphia Pepper Pot soup — American (Pennsylvania) tripe soup with peppercorns
• Phở — Vietnamese noodle soup with many regional variations, some of which include tripe
• Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States
• Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together
• Potted meat
• Ṣakí or shaki — word for tripe in the Yoruba language of Nigeria, ṣakí is often included in various stews, along with other meat.
• Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal
• Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine

Sekba, pig offal in soy sauce stew

• Sekba — a Chinese Indonesian pork offals including tripes stewed in mild soy sauce-based soup.
• Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat
• Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe
• Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato

Soto babat, spicy tripe soup

• Soto babat — Indonesian spicy tripe soup
• Tablier de sapeur, a speciality of Lyon
• Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous
• Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.
• Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.
• 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
• Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]
• Tripe taco — Mexican sheep or calf tripe dish with tortillas
• Tripoux — Occitan sheep tripe dish traditional in Rouergue
• Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for trippa alla Savoiarda recipe)
• Trippa alla fiorentina — in Italy (fried with tomatoes and other vegetables)

Trippa alla livornese

• Trippa alla Pisana - in Pisa, Italy: onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta or guanciale, topped with parmigiano cheese

Trippa alla Romana

• Trippa alla Romana — in Italy (done with white wine and tomatoes)
• Trippa alla Savoiarda — in Piedmont/Italy (stewed with vegetables, white wine, sauce from roasted beef and served covered with grated Parmigiano Reggiano/Grana Padano cheese)
• Trippe alla Veneta (Veneto, Northeast Italy)
• Tsitsarong bulaklak — Filipino crunchy fried tripe (literally "flower" crackling)
• Tuslama (Romanian) / Tuzlama(Turkish) — tripe stew specific to south-eastern Romania, a blend of Romanian and Turkish
• Yakiniku and horumonyaki — Japanese chargrilled, bite-sized
• Vampi — Slovenian tripe stew
• Vajri Khudi -East Indians traditional variation of a vajri curry[11]
• 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 from finely chopped and tenderized goat tripe
• Osben — Tunisian cow or sheep tripe filled with meat and vegetables and generally cooked with Couscous
• Laray — Pakistan (pushto)-(Northern Area), fried (cow tripe) with traditional spices. 2. Da Laray Pikaorae — square small pieces mixed with chickpea flour (Baisin) with traditional spices and deep fried.
• Obe ata pelu Shaaki — Nigerian stew made with large chunk of beef and goat tripe
• Pepper soup with tripe — Nigerian hot peppered liquid soup with bite-sized tripe

Steamed tripe prepared as dim sum

• 牛肚 / 金錢肚 (Mandarin: niudu/jinqiandu; Cantonese, ngautou/gumtsintou) — Chinese cuisine tripe with inner lining resembling ancient Chinese coin with square hole, gives 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.
• Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto. It is called dobrada elsewhere in Portugal.
• Tripe soup — in Jordan, this is a stew made with tripe and tomato sauce.
• Tripe soup — in Somalia, and Djibouti known as calooley is a stew made with different sauces.

Related dishes

In Spanish- and Portuguese-speaking countries, the close cognate tripas tends to denote small intestines rather than stomach lining. Dishes of this sort include:

• Tacos de tripa — Mexican tacos filled with soft or crunchy fried small intestines

Another type of food made from the small intestines are chitterlings (chitlins).

Beef tripe is also a common man's meat in Kerala, India. Beef tripe and tapioca (kolliyum bottiyum) is a traditional wedding eve dinner for the Christians in some parts of Kerala.

References

1. "Troppa Trippa". History of tripe, worldwide tripe recipes. Neri Editore, Firenze. 1998. Retrieved 21 July 2007.
2. "The Tripe Marketing Board (UK)".
3. Driscoll, Michael; Meredith Hamiltion; Marie Coons (May 2003). A Child's Introduction Poetry. 151 West 19th Street New York, NY 10011: Black Dog & Leventhal Publishers. p. 12. ISBN 978-1-57912-282-9.CS1 maint: location (link)
4. "World Tripe Day: Can we fall in love with tripe again?". BBC. 24 October 2017. Retrieved 20 July 2019.
5. IFIS Dictionary of Food Science and Technology. Wiley-Blackwell. 2009. ISBN 978-1-4051-8740-4.
6. "United Cattle Products". Retrieved 19 February 2015.
7. "Butchers Hook". Archived from the original on 22 October 2011. Retrieved 26 March 2012.
8. Houlihan, Marjorie (2011). A Most Excellent Dish (The English Kitchen). Prospect Books. ISBN 978-1-903018-81-1.
9. a "Archived copy". Archived from the original on 2010-07-25. Retrieved 2010-08-18.CS1 maint: archived copy as title (link)
10. "Tripes in Nigerian tomato sauce". naijatastebuds.com. Archived from the original on 19 November 2014. Retrieved 16 October 2017.
11. "Goat Tripe - Vajri Khudi Curry : East Indian Series | TheWingedFork". The Winged Fork. 2018-05-04. Retrieved 2018-05-10.