Cookbook:Tripe
| Tripe | |
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Beef
Tripe is a type of edible offal from the stomachs of various domestic animals
Beef tripe is usually made from only the first of three cow's stomachs, 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. Tripe is also produced from sheep, goats, and pigs. Unwashed (or "green") tripe includes some of the stomach's last content, smells very unappetizing and is unsuitable for human consumption, but is used in dog food. While it is always washed before use for this purpose, the procedure is not as thorough as that employed for human consumption.