Tripe
Encyclopedia
Offal
Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...
from the stomach
Stomach
The stomach is a muscular, hollow, dilated part of the alimentary canal which functions as an important organ of the digestive tract in some animals, including vertebrates, echinoderms, insects , and molluscs. It is involved in the second phase of digestion, following mastication .The stomach is...
s of various farm animals.
Beef tripe
Beef tripe is usually made from only the first three chambers of a cowCattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
's stomach: the rumen
Rumen
The rumen, also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. It serves as the primary site for microbial fermentation of ingested feed...
(blanket/flat/smooth tripe), the reticulum
Reticulum (anatomy)
The reticulum is the second chamber in the alimentary canal of a ruminant animal. Anatomically it is considered the smaller half of the reticulorumen along with the rumen. Together these two compartments make up 84% of the volume of the total stomach. The reticulum is located between the rumen and...
(honeycomb and pocket tripe), and the omasum
Omasum
The omasum, also known as the bible, the fardel, the manyplies and the psalterium, is the third compartment of the stomach in ruminants...
(book/bible/leaf tripe). Abomasum
Abomasum
The abomasum, also known as the maw, and the rennet-bag, and the read, is the fourth and final stomach compartment in ruminants. It secretes rennin - the artificial form of which is called rennet, and is used in cheese creation....
(reed) tripe is seen much less frequently, owing to its glandular tissue content.
Unwashed tripe
Unwashed (or "green") tripe includes some of the stomach's last content, giving it an unpleasant odor and causing it to be considered unfit for human consumption. However, this content is desirable to dogs and many other carnivoreCarnivore
A carnivore meaning 'meat eater' is an organism that derives its energy and nutrient requirements from a diet consisting mainly or exclusively of animal tissue, whether through predation or scavenging...
s and is often used in pet food. Though it is called "green" because it has a high chlorophyll content, in reality it is often greyish brown as a result of other undigested compounds.
For human consumption, tripe must be washed and meticulously cleaned. It is ideal to boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.
- AndouilleAndouilleAndouille is defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun...
— FrenchFrench cuisineFrench cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
poached, boiled and smoked cold tripe sausage - Skembici - Serbia, one of the oldest known dishes since 13th century.Tripe in vegetable stew with herbs, served with boiled potato.
- AndouilletteAndouilletteAndouillette is a coarse-grained tripe sausage made with pork , chitterlings, pepper, wine, onions, and seasonings. Andouillette sausage is a smaller version of the andouille sausage, generally smaller than 25 mm in diameter...
— French grilling sausage including beef tripe and pork - Babat — Indonesian spicy beef tripe dish
- TQallia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous
- Breakfast Sausages — Most commercially produced sausages in the United StatesUnited StatesThe United States of America is a federal constitutional republic comprising fifty states and a federal district...
contain pork and beef tripe as filler - Bumbar — A Bosnian prepared dish where the tripe is stuffed with other cow parts.
- Butifarra — CataloniaCataloniaCatalonia is an autonomous community in northeastern Spain, with the official status of a "nationality" of Spain. Catalonia comprises four provinces: Barcelona, Girona, Lleida, and Tarragona. Its capital and largest city is Barcelona. Catalonia covers an area of 32,114 km² and has an...
n sausage - Callos — SpanishSpanish cuisineSpanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...
/Filipino tripe dish cooked with chickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
, chorizoChorizoChorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
and paprikaPaprikaPaprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
. - ChaknaChaknaChakna is a spicy stew made out of goat tripe and other animal digestive parts. It is a speciality dish among Hyderabadi Muslims....
— IndianIndian cuisineIndian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
spicy stew of goat tripe and other animal parts - Ciorbă de burtă — Romanian special soup with cream and garlic
- Dobrada — PortuguesePortuguese cuisinePortuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...
tripe dish usually served with white butterbeans and chouriço - Dršťkovka (dršťková polévka) — CzechCzech cuisineCzech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and...
goulashGoulashGoulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...
-like tripe soup - "fa9ulia bil karsha" in Libya,kidney bean soup with tripe.it is a typical Libyan dish.
- DržkováDržkováDržková is a village and municipality in the Zlín District in the Zlín Region of the Czech Republic. the municipality covers an area of , and has a population of 356. Držková lies approximately north-east of Zlín and east of Prague....
— SlovakSlovak cuisineSlovak cuisine varies slightly, though sometimes dramatically, from region to region. It was influenced by the traditional cuisine of its neighbours and it influenced these as well...
tripe soup (Držková polievka) - Dulot Dulet - EritreaEritrean cuisineEritrean cuisine is a fusion of Eritrea's native culinary traditions, and the area's long history of trade and social interchanges with other regions and cultures.-Overview:...
Ethiopia tripe and entrail stir-fry containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsely and berbereBerbereBerbere is a spice mixture whose ingredients usually include chile peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and fenugreek...
. - Fileki or špek-fileki — CroatiaCroatiaCroatia , officially the Republic of Croatia , is a unitary democratic parliamentary republic in Europe at the crossroads of the Mitteleuropa, the Balkans, and the Mediterranean. Its capital and largest city is Zagreb. The country is divided into 20 counties and the city of Zagreb. Croatia covers ...
n tripe soup. - FlakiFlakiFlaki or Flaczki is a traditional Polish meat stew. It can be an acquired taste, but is one of the many soups that are an important part of the Polish diet...
— PolishPolish cuisinePolish cuisine is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian...
soup, with marjoramMarjoramMarjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours... - Fuqi feipianFuqi FeipianFuqi feipian is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its...
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 - GuatitasGuatitasGuatitas, or guatitas criollas is a popular dish in Chile and in Ecuador, where it is considered a national dish.Guatitas is essentially a stew whose main ingredient is pieces of tripe , known locally as "guatitas." The tripe is often cleaned several times in a lemon-juice brine, after which it is...
- Ecuadorian and Chilean tripe stew, often served with peanut sauce - Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with SadzaSadzaSadza in Shona, Isitshwala in isiNdebele, pap in South Africa or nsima in the Chichewa language of Malawi, is a cooked corn meal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region.Sadza in appearance is a...
. - HaggisHaggisHaggis is a dish containing sheep's 'pluck' , minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.Haggis is a kind...
— ScottishScottish cuisineScottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider European cuisine as a result of foreign and local influences both ancient and modern...
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 çorbasıİşkembeİşkembe çorbası is a tripe soup in the Turkish and some Balkan cuisines. It is often seasoned with vinegar or lemon juice. In the South Slavic languages, this soup is called Shkembe chorba .-Etymology:...
— TurkishTurkish cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
tripe soup with garlic, lemon and spices - Kare-kareKare-kareKare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or chicken. It is often eaten with bagoong , sometimes spiced with chili, and sprinkled with calamansi juice...
— Filipino oxtail-peanut stew which may include tripe - KhashKhash (dish)Khash is a traditional dish in Armenia, Azerbaijan, Iran, and Georgia...
— In Armenia the widely popular winter soup is made of boiled beef tendon and honeycomb tripe and served with lots of garlic and lavashLavashLavash is a soft, thin flatbread popular in several countries of the northern parts of the Middle-East and the southern parts of the Caucasus.Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven....
bread. - KistaKistaKista is a district of Stockholm Municipality in Sweden. Located northwest of central Stockholm, Kista is divided by the Stockholm Metro blue line into a western part which is primarily a working class and middle class residential area, and an eastern part occupied by commercial ventures, mostly...
— AssyrianAssyrian cuisineAssyrian cuisine is similar to other Middle Eastern cuisines. It is rich in grains, meat, tomato, and potato. Rice is usually served with every meal accompanied by a stew which is typically poured over the rice. Tea is typically consumed at all times of the day with or without meals alone or as a...
Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian. 'Pacha' is also the Persian word for the feet of hooved animals but not the hoof itself. 'Pa' is Persian for 'leg' or 'foot'. The suffix 'cha' or 'cheh' refers to something small. - LampredottoLampredottoLampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels, lampreda---once very abundant in the waters of the Arno River---as the tripe resembles a cooked lamprey in shape and...
— FlorentineFlorenceFlorence is the capital city of the Italian region of Tuscany and of the province of Florence. It is the most populous city in Tuscany, with approximately 370,000 inhabitants, expanding to over 1.5 million in the metropolitan area....
abomasumAbomasumThe abomasum, also known as the maw, and the rennet-bag, and the read, is the fourth and final stomach compartment in ruminants. It secretes rennin - the artificial form of which is called rennet, and is used in cheese creation....
-tripe dish, often eaten in sandwiches with green sauceGreen SauceGreen sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, the Spanish salsa verde and the German Grüne Soße or Frankfurter Grie Soß .- History :...
and hot sauceHot sauceHot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers...
. - Mala MogoduMala MogoduMala Mogodu or Mogodu is a South African food. Mogodu is a derivative of tripe served as a stew with hot pap usually in winter....
— South African CuisineCuisineCuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
- popular tripe dish, often eaten at dinnerDinnerDinner is usually the name of the main meal of the day. Depending upon culture, dinner may be the second, third or fourth meal of the day. Originally, though, it referred to the first meal of the day, eaten around noon, and is still occasionally used for a noontime meal, if it is a large or main...
time as a stewStewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
with hot papPap (food)Pap , a traditional porridge made from mielie-meal , is a staple food of the Bantu inhabitants of South Africa...
. - Matumbo — Kenyan CuisineCuisineCuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
- tripe dish, often eaten as a stewStewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
with various accompanimentAccompanimentIn music, accompaniment is the art of playing along with an instrumental or vocal soloist or ensemble, often known as the lead, in a supporting manner...
s. - MenudoMenudo (soup)The soup Menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base . Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers...
— Mexican tripe and hominyHominyHominy or nixtamal is dried maize kernels which have been treated with an alkali in a process called nixtamalization.The English term hominy is derived from the Powhatan language word for maize. Many other Native American cultures also made hominy and integrated it into their diet...
stewStewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used... - Mondongo — Latin AmericanLatin American cuisineLatin American Cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America...
and CaribbeanCaribbean cuisineCaribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population...
tripe, vegetable and herb soup - MotsuMõtsuMõtsu is a village in Varbla Parish, Pärnu County, in southwestern Estonia. It has a population of 33 ....
— JapaneseJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
tripe served either simmered or in NabemonoNabemonoNabemono or simply called nabe, is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes.... - Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörköltPörköltPörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.-In Hungary:Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato...
- pacha — IraqiIraqi cuisineIraqi cuisine or Mesopotamian cuisine has a long history going back some 10,000 years - to the Sumerians, Babylonians and Assyrians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world...
, tripe stuffed with spiced rice - Pancitas — Mexican stew similar to MenudoMenudo (soup)The soup Menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base . Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers...
but made with sheep stomach - Patsás (Greek πατσάς) — Greek, similar to Turkish İşkembe
- Philadelphia Pepper PotPhiladelphia Pepper PotPepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The origins of the stew are steeped in legend, with one story attributing the dish to Christopher Ludwick, baker general of the Continental Army during the American Revolutionary War. According to this story, the...
Soup — AmericanCuisine of the United StatesAmerican cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
(Pennsylvania) tripe soup with peppercorns - PhởPHOPHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
— 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.
- Potted Meat
- Saki or Shaki — word for tripe in the YorubaYoruba languageYorùbá is a Niger–Congo language spoken in West Africa by approximately 20 million speakers. The native tongue of the Yoruba people, it is spoken, among other languages, in Nigeria, Benin, and Togo and in communities in other parts of Africa, Europe and the Americas...
language of NigeriaNigeriaNigeria , officially the Federal Republic of Nigeria, is a federal constitutional republic comprising 36 states and its Federal Capital Territory, Abuja. The country is located in West Africa and shares land borders with the Republic of Benin in the west, Chad and Cameroon in the east, and Niger in...
. Shaki is often included in various stews, along with other meats. - Saure KuttelnSaure KuttelnSaure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. It's often eaten with bread or with home fries. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat...
— from south GermanyGerman cuisineGerman cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes....
, made with beef tripe and vinegar or wine - Shkembe (Shkembe Chorba) (Шкембе чорба / Чкембе чорба in Macedonian) — is a kind of tripe soup, prepared in IranIranIran , officially the Islamic Republic of Iran , is a country in Southern and Western Asia. The name "Iran" has been in use natively since the Sassanian era and came into use internationally in 1935, before which the country was known to the Western world as Persia...
, BulgariaBulgariaBulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east...
, RomaniaRomaniaRomania is a country located at the crossroads of Central and Southeastern Europe, on the Lower Danube, within and outside the Carpathian arch, bordering on the Black Sea...
, MacedoniaRepublic of MacedoniaMacedonia , officially the Republic of Macedonia , is a country located in the central Balkan peninsula in Southeast Europe. It is one of the successor states of the former Yugoslavia, from which it declared independence in 1991...
, Bosnia and HerzegovinaBosnia and HerzegovinaBosnia and Herzegovina , sometimes called Bosnia-Herzegovina or simply Bosnia, is a country in Southern Europe, on the Balkan Peninsula. Bordered by Croatia to the north, west and south, Serbia to the east, and Montenegro to the southeast, Bosnia and Herzegovina is almost landlocked, except for the...
, SerbiaSerbiaSerbia , officially the Republic of Serbia , is a landlocked country located at the crossroads of Central and Southeast Europe, covering the southern part of the Carpathian basin and the central part of the Balkans...
and TurkeyTurkeyTurkey , known officially as the Republic of Turkey , is a Eurasian country located in Western Asia and in East Thrace in Southeastern Europe...
. Shekam is the PersianPersian languagePersian is an Iranian language within the Indo-Iranian branch of the Indo-European languages. It is primarily spoken in Iran, Afghanistan, Tajikistan and countries which historically came under Persian influence...
word for stomach. Sirabi is the Iranian version of Shkembe'. - Tripes à la mode de Caen — in NormandyNormandyNormandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
. This is a traditional stew made with Tripe in the Normandy region of FranceFranceThe French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. "Tripes à la mode de Caen" obey a very codified recept, preserved by the brotherhood of "La tripière d'or" that organises a competition every year to elect the world's best "Tripes à la mode de Caen" maker. - Tripe and Beans — in JamaicaJamaicaJamaica is an island nation of the Greater Antilles, in length, up to in width and 10,990 square kilometres in area. It is situated in the Caribbean Sea, about south of Cuba, and west of Hispaniola, the island harbouring the nation-states Haiti and the Dominican Republic...
. This is a thick, spicy stew made with Tripe and Broad BeansVicia fabaThis article refers to the Broad Bean plant. For Broadbean the company, see Broadbean, Inc.Vicia faba, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean native to north Africa and southwest Asia, and extensively cultivated elsewhere. A variety is provisionally... - Tripe and DrisheenDrisheenDrisheen is often viewed as a type of black pudding made in Ireland. Irish black pudding is made from a mixture of cow's, pig's and/or sheep's blood, milk, salt, fat and breadcrumbs, which is boiled and sieved and finally cooked using the main intestine of an animal as the sausage skin. The...
— in CorkCork (city)Cork is the second largest city in the Republic of Ireland and the island of Ireland's third most populous city. It is the principal city and administrative centre of County Cork and the largest city in the province of Munster. Cork has a population of 119,418, while the addition of the suburban...
, IrelandIrelandIreland is an island to the northwest of continental Europe. It is the third-largest island in Europe and the twentieth-largest island on Earth... - Tripe and onionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
— in Northern EnglandNorthern EnglandNorthern England, also known as the North of England, the North or the North Country, is a cultural region of England. It is not an official government region, but rather an informal amalgamation of counties. The southern extent of the region is roughly the River Trent, while the North is bordered... - TripouxTripouxTripoux is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low...
— French sheep tripe dish - 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 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)
- Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)
- Tuslama (Romanian) / Tuzlama(Turkish) - tripe stew specific to south-eastern Romania, a blend of Romanian and TurkishTurkish cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
- YakinikuYakinikuYakiniku , meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes. The present style of yakiniku restaurants are derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945....
and HorumonyakiHorumonyakiHorumonyaki is a kind of Japanese cuisine made from beef or pork offal of Korean origin. The name horumon originates from the Kansai dialect term hōrumon , literally meaning "discarded goods". Horumonyaki has the reputation of being "stamina building" food....
— JapaneseJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
chargrilled, bite-sized - Vampi — Slovenian tripe stew.
- 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 — PakistanPakistanPakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
i curry made out of finely chopped and tenderized goat tripe - Obe ata pelu Shaaki — Nigerian Stew made with large chunk of cow and goat tripe
- Pepper soup with tripe — Nigerian Hot peppered liquid soup with bite-sized tripe
- 牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) -- Chinese cuisineChinese cuisineChinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
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. - Tripe soup Shorbet Kawari3; in JordanJordanJordan , officially the Hashemite Kingdom of Jordan , Al-Mamlaka al-Urduniyya al-Hashemiyya) is a kingdom on the East Bank of the River Jordan. The country borders Saudi Arabia to the east and south-east, Iraq to the north-east, Syria to the north and the West Bank and Israel to the west, sharing...
. This is a stew made with Tripe and tomato sauce
Tripas
In Spanish- and Portuguese-speaking countries, the close cognate "tripasTripas
Tripas, in Mexican cuisine are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with Pico De Gallo and...
" tends to denote small intestines rather than stomach lining. Dishes of this sort include:
- Tacos de tripa — Mexican tacos filled with crunchy fried small intestines
- Tripas à moda do Porto — small intestines with white beans, in Portuguese cuisinePortuguese cuisinePortuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...
, a dish typical of the city of PortoPortoPorto , also known as Oporto in English, is the second largest city in Portugal and one of the major urban areas in the Iberian Peninsula. Its administrative limits include a population of 237,559 inhabitants distributed within 15 civil parishes...
. - "Callos"; 'Tripe' with chickpeas, black pudding and spicy sausage. Mainly eaten in Andalucia.