What Cut of Meat Is Tripe? A Dive Into the Edible Stomach Lining

Tripe, an often overlooked cut of meat, might not make a splash in the average grocery cart, but it holds a special place in culinary traditions worldwide.

Derived from the stomach lining of ruminants—animals like cows, sheep, and goats that have four stomach compartments—tripe might sound unappetizing to the uninitiated.

However, for those who appreciate its unique qualities, it is a nutritional powerhouse and a versatile ingredient.

Types of Tripe and Their Origins

Tripe comes in four distinct varieties, each linked to a specific stomach compartment:

• Blanket Tripe: Hailing from the first stomach, it appears as a solid, bumpy sheet.
• Honeycomb Tripe: From the second stomach, features a unique honeycomb-like pattern on one side.
• Book Tripe: Named for its resemblance to the folds of a book, this comes from the third stomach.
• Reed Tripe: Found in the fourth stomach, this glandular-textured variety is often used for extracting rennet in cheesemaking.

Though its origins might seem off-putting, tripe is nutrient-rich, boasting high levels of protein, collagen, zinc, iron, and vitamin B12.

However, it is also high in cholesterol and must be cleaned thoroughly before cooking.

How to Prepare and Cook Tripe

Tripe is a blank canvas in the culinary world, absorbing flavors like a sponge. Its mild flavor makes it a perfect base for stews, soups, or even braised dishes. However, its preparation requires care and patience.

Most store-bought tripe in the U.S. is pre-cleaned and bleached. Before cooking, rinse it thoroughly under cold water to remove residual bleach.

For “undressed” tripe—distinguished by its brown or green color—a more rigorous cleaning with rock salt and vinegar is necessary.

The secret to tender, flavorful tripe lies in slow cooking. Recipes like the spicy Mexican soup menudo, Filipino peanut stew kare kare, and Italian trippa alla romana highlight its versatility.

If the idea of cooking it yourself feels daunting, sampling these dishes at a restaurant can be a great introduction.

As Andrew Zimmern famously said, “If it looks good, eat it!” Tripe might just surprise you with its ability to transform into a culinary delight.

Curious about unique cuts like tripe? Explore recipes, cooking tips, and its nutritional benefits on our homepage.