Can someone please explain tripe in terms that I can understand? Warning: I have the intellect of a five-year-old.
I've got some fatty ice-cube-like things in the freezer, which I understand is tripe. I bought it at a Mexican-American market under the name menudo. Had a misunderstanding with the clerk but she was way too pretty to make a fuss, so I smiled and paid for whatever she gave me. Gracios!
Now at the supermarket I see something labeled tripe, looks like a big meat pie, translucent enough to see fatty whiteness inside, sorta. What is it?
asked byHuey_1 (2936)
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on September 28, 2011
at 02:14 PM
Tripe is typically beef stomach. But it can also be the stomach of sheep, goats, pigs and deer.
Beef tripe is usually made from 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 much less frequently, owing to its glandular tissue content.
When tripe is well-prepared it can be really yummy! When it's poorly prepared it can be as exciting as liver.
Best of luck!