beef tripetripestrippaCallos a la madrileñacow tripegoat tripestomachŠkembići
Tripe is a type of edible lining from the stomachs of various farm animals.wikipedia
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Tripe Marketing Board

World Tripe Day is celebrated on 24th October, according to the Tripe Marketing Board, because in 1662 Samuel Pepys wrote on that day "So home and dined there with my wife upon a most excellent dish of tripes of my own directing."
The Tripe Marketing Board is a UK based online publication which seeks to promote the consumption of tripe through the use of humour.


andouille sausageCajun sausage
In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning.


Bao duQuick-fried tripe
Baodu is a halal tripe dish that is part of Beijing cuisine.


Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture.


Chakna or chaakna is a spicy stew, originating from the Indian subcontinent, made out of goat tripe and other animal digestive parts.


Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.


Gopchang jeongol
Gopchang-jeongol or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.

Khash (dish)

KhashPachaKale Pache
Khash (խաշ; xaş; ხაში, Khashi), pacha (باجة; pače; пача; ), kalle-pache (kelle paça), kakaj šürpi or serûpê is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe).


It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas".

Peruvian cuisine

PeruvianPeruCuisine of Peru
Cau cau is a meal consisting of mondongo or tripe stew and accompanied by rice.

Reticulum (anatomy)

Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of 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).
When cleaned and used for food, it is called "tripe".

Padang cuisine

PadangMinangkabau cuisineMinangkabau
Almost all the parts of a cattle, such as meat, ribs, tongue, tail, liver, tripe, brain, bone marrow, spleen, intestine, cartilage, tendon, and skin are made to be Minangkabau delicacies.

Portuguese cuisine

PortuguesePortugalPortuguese dishes
Tripas à moda do Porto (tripe with white beans) is said to have originated in the 14th century, when the Castilians laid siege to Lisbon and blockaded the Tagus entrance.

Sopa de mondongo

Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables.

Fuqi feipian

Sliced beef/beef tripe/ox tongue in chili sauce夫妻肺片
Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Sichuan pepper.


leaf tripecheonyeopribbed part of the tripe
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of 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).
See Tripe

Mala Mogodu

Mogodu is a derivative of tripe served as a stew with hot pap or dumpling.


Motsunabe is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal.

Menudo (soup)

menudoPancitadish of the same name
Menudo, also known as pancita ([little] gut or [little] stomach, from Panza; "Gut/Stomach") or mole de panza ("Stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base.

Philadelphia Pepper Pot

Pepper Pot
Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings.


Sometimes pork tripe can be used instead of the beef tripe especially in the ready-made versions of the dish sold in Poland.

Tripe chorba

ciorbă de burtăİşkembe çorbasıPatsas
Tripe chorba (işkembe çorbası, шкембе чорба) is a chorba (soup) made with tripe (cow stomach).