Tripe

From Wikipedia, the free encyclopedia

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. Sheep and pork tripe are also produced.

Fresh tripe, which includes bits of the stomach's last content, smells very unappetizing for humans but is a favourite of many dogs and other carnivores. Tripe has to be watered and meticulously cleaned for human consumption. "Green tripe" refers to unwashed tripe, not suitable for human consumption but often used in dog food. Green tripe is so called because of its high chlorophyl content from undigested grass, however it is more often brown or grey in colour. Tripe is also a term synonymous with rubbish, in the sense of something of little value, or nonsense, and is often used in the Yorkshire dialect.

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[edit] Recipes

Tripe is eaten in many parts of the world. Famous tripe recipes include:

Andouille -- a poached then smoked cold tripe sausage (France)
Andouillette -- French grilling sausage made from pork or beef
Afval -- tripe traditionally prepared by the Voortrekkers in a potjie (cast-iron black pot) South Africa
Buche, pork stomach used in Mexican tacos and burritos
Butifarra -- Catalonian sausage
Callos a la madrileña -- a thick tripe soup, Madrid style (Spain)
Cau Cau -- a Peruvian type stew using tripe, potatoes and spices.
Chakna -- a spicy stew of goat tripe and other animal parts from Hyderabad (India)
Dobrada -- a Portuguese tripe dish usually served with white butterbeans and chouriço
Dulet -- an Ethiopian dish, a mixture of tripe, liver, beef, and pepper
Flaki -- tripe Polish style
Gras-double Lyonnais -- tripe Lyon style (France)
Iskembe Corbasi --Turkish tripe soup, garlic, lemon, spices Turkey
Ciorba de burta --Romanian tripe soup (extremely popular in Romania). It is served with garlic and vinegar Romania
Kare-kare -- a Filipino oxtail-peanut stew
Menudo -- a Mexican stew of beef stomach
Mondongo A soup with tripe, vegetables and herbs, typically from Puerto Rico and Venezuela.
Montaloyo, in Mexican cooking, sheep or goat stomach stuffed with spiced offal
Nakami-jiru -- Okinawan pork tripe soup
Pacal or Pacalpörkölt -- a spicy Hungarian meal made of tripe, similar to pörkölt
Pancitas, a Mexican stew similar to Menudo, but made with sheep stomach
Patsás (Greek: πατσάς) -- a Greek hangover fix, similar to the Mexican menudo
Philadelphia Pepper Pot Soup -- tripe soup with peppercorns (Pennsylvania)
Phở -- Vietnamese soup
Ranga Blanca en Caldo A soup with book tripe & potatoes from Bolivia.
Ranga ColoradaA chili soup with smooth tripe & potatoes from Bolivia.
Shkembe Chorba -- Bulgarian tripe soup, used for hangover too
Sirabi-Shirdan (سیرابی-شیردان) -- Persian tripe, a strong meal prepared in Iran of two pieces of cow's stomach.
Slátur -- Iceland cooked sheep's stomachs filled with blood, fat, and liver
Tripas, fried beef intestines (not stomach) used in Mexican tacos and burritos
Tripas à moda do Porto, tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
Tripe and Drisheen -- in Cork, Ireland
Tripe and onions -- (Britain)
Tripes à la mode de Caen -- tripe Caen style (France)
Tripes à la neuchâteloise -- tripe Neuchâtel style (Switzerland)
Tripoux -- French sheep tripe dish
Trippa alla Fiorentina -- tripe in a tomato-based sauce, from Florence, Italy
Trippa alla Genovese -- tripe Genoa style (Italy)
牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) -- Tripe with inner lining resembling ancient Chinese coin with square hole give 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.de:Kutteln