Tripe

Tripe is the stomach lining of cows, sheep, or pigs. The lining is edible is considered a delicacy in many parts of the world. It can be prepared several ways and is used in many different dishes.

Fast Facts

1. Very tough meat requiring long cooking time
2. Beef tripe is most used
3. Often bleached before being used
4. Green tripe is unwashed and not suitable for human consumption

Tripe Soup Recipe

• 1/4 lb pre-cooked tripe
• 1/2 oz butter
• 1/2 oz flour
• Seasoning
• 1 Onion
• Half pint milk
• Half pint water

• Peel and choponion and boil until tender. Add cut tripe to onion. Simmer for 10 minutes then strain. Finely dice tripe and onion. Add melted butter and milk and bring to a slow boil.

Tripe Dishes

Andouille Andouillette Butifarra Callos Chakna Dobrada Flaczki Fuqi feipian Haggis

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