World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0000178943
Reproduction Date:

Title: Tripe  
Author: World Heritage Encyclopedia
Language: English
Subject: Offal, List of stews, Beef, Neapolitan cuisine, List of soups
Collection: Offal
Publisher: World Heritage Encyclopedia


Tripe in an Italian market

Tripe (from French: tripe, of uncertain origin) is a type of edible offal from the stomachs of various farm animals.[1][2][3]


  • Description 1
    • Beef tripe 1.1
    • Other animals 1.2
    • Washed tripe 1.3
    • Dishes prepared with tripe 1.4
  • Tripas 2
  • See also 3
  • References 4


Beef tripe

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.

Rumen tripe
Reticulum beef tripe
Omasum beef tripe
Abomasum beef tripe

Other animals

Tripe may also be produced from any animal with a stomach. In some cases, other names have been applied to the 'tripe' of other animals. For example tripe from pigs may be referred to as paunch.

Washed tripe

Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off.[4] It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.

Dressed tripe was a popular nutritious and cheap dish for the British working classes from Victorian times until the latter half of the 20th century.[5][6][7] While still popular in many parts of the world today, the number of tripe eaters, and consequently the number of tripe dressers, in the UK has rapidly declined. Tripe has come to be regarded as a mere pet food, as the increased affluence of postwar Britain has reduced the appeal of this once staple food.

It remains a popular dish in many parts of continental Europe such as France and Italy. In France, a very popular dish, sold in most supermarkets, is tripes à la mode de Caen.

Dishes prepared with tripe

Trippa alla Romana
Trippa alla livornese
Steamed tripe prepared as dim sum
tripe, raw
Nutritional value per 100 g (3.5 oz)
Energy 355 kJ (85 kcal)
0 g
Sugars 0 g
0 g
Dietary fibre 0 g
3.69 g
Saturated 1.291 g
Monounsaturated 1.533 g
Polyunsaturated .180 g
12.07 g
Vitamin A equiv.
0 μg
Thiamine (B1)
0 mg
Riboflavin (B2)
.064 mg
Niacin (B3)
0.881 mg
0.1 mg
Vitamin B6
.014 mg
Folate (B9)
5 μg
Vitamin B12
1.39 μg
Vitamin C
0 mg
Vitamin D
0 μg
Vitamin E
.09 mg
Vitamin K
0 μg
69 mg
.59 mg
13 mg
.085 mg
64 mg
67 mg
97 mg
1.42 mg
Other constituents
Water 84.16 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Tripe is eaten in many parts of the world. Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

  • AndouilleFrench poached, boiled and smoked cold tripe sausage
  • Andouillette — French grilling sausage including beef tripe and pork
  • Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)
  • TQalliaMoroccan spiced, seasoned in a sauce with vegetables and served on cous-cous
  • Bak kut teh — A Chinese herbal soup popularly served in Malaysia & Singapore with pork tripe, meat & ribs.
  • Breakfast sausages — Most commercially produced sausages in the United States contain pork and beef tripe as filler
  • Bumbar — A Bosnian prepared dish where the tripe is stuffed with other beef parts
  • ButifarraColombian sausage
  • CallosSpanish/Filipino tripe dish cooked with chickpea, chorizo and paprika
  • Cau-cauPeruvian stew of cow tripe, potaoes, mint, and other spices and vegetables
  • ChaknaIndian spicy stew of goat tripe and other animal parts
  • Ciorbă de burtăRomanian special soup with cream and garlic
  • DobradaPortuguese tripe dish usually served with white butterbeans and chouriço
  • Dršťkovka (dršťková polévka) — Czech goulash-like tripe soup
  • Fasulia bil karsha in Libya, kidney bean soup with tripe, a typical Libyan dish
  • DržkováSlovak tripe soup (držková polievka)
  • Dulot or duletEritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere
  • Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish
  • Fileki or špek-filekiCroatian tripe soup
  • Flaczki or flakiPolish soup, with marjoram
  • Fuqi feipian 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
  • Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth
  • Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador
  • GuruZimbabwean name for tripe, normally eaten as relish with sadza
  • HaggisScottish 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 çorbasıTurkish tripe soup with garlic, lemon, and spices
  • Kare-kareFilipino oxtail-peanut stew which may include tripe
  • Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.
  • KistaAssyrian cooked traditionally in a stew and stuffed with soft rice, 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 is a diminutive.
  • LampredottoFlorentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce
  • Mala MogoduSouth African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap
  • MatumboKenyan cuisine — tripe dish, often eaten as a stew with various accompaniments
  • Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted
  • Menudo — Mexican tripe and hominy stew
  • MondongoLatin American and Caribbean tripe, vegetable, and herb soup
  • MotsuJapanese tripe served either simmered or in nabemono
  • Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey
  • Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnan prefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).
  • Pacal or pacalpörköltHungarian spicy meal made of tripe, similar to pörkölt
  • pachaIraqi, tripe stuffed with spiced rice
  • Pancitas — Mexican stew similar to menudo, but made with sheep stomach
  • PancitaPeruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients
  • PapaitanFilipino goat or beef tripe and offal soup flavored with bile
  • Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy
  • Philadelphia pepper pot soup — American (Pennsylvania) tripe soup with peppercorns
  • PhởVietnamese noodle soup with many regional variations, some of which include tripe
  • Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States
  • Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together
  • Potted meat
  • Saki or shaki — word for tripe in the Yoruba language of Nigeria, shaki is often included in various stews, along with other meat.
  • Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal
  • Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine
  • Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat
  • Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Macedonian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe
  • Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato
  • Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.
  • Tripes à la mode de Caen — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.
  • Tripe and drisheen — in Cork, Ireland
  • Tripe and onion — in Northern England
  • Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce Tripes in Nigerian tomato sauce[9]
  • Tripe taco — Mexican sheep or calf tripe dish with tortillas
  • TripouxOccitan sheep tripe dish traditional in Rouergue
  • 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 Pisana - in Pisa, Italy: onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta or guanciale, topped with parmigiano cheese
  • 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)
  • Trippe alla Veneta (Veneto, Northeast Italy)
  • Tsitsarong bulaklak — Filipino crunchy fried tripe (literally "flower" crackling)
  • Tuslama (Romanian) / Tuzlama(Turkish) — tripe stew specific to south-eastern Romania, a blend of Romanian and Turkish
  • Yakiniku and horumonyaki — Japanese 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.
  • OjreePakistani curry made from finely chopped and tenderized goat tripe
  • Obe ata pelu ShaakiNigerian stew made with large chunk of beef 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 cuisine tripe with inner lining resembling ancient Chinese coin with square hole, gives 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.
  • Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto. It is called dobrada elsewhere in Portugal.
  • Tripe soup — in Jordan, this is a stew made with tripe and tomato sauce.


In Spanish- and Portuguese-speaking countries, the close cognate "tripas" tends to denote small intestines rather than stomach lining. Dishes of this sort include:

  • Tacos de tripa — Mexican tacos filled with soft or crunchy fried small intestines

See also


  1. ^ "Troppa Trippa". History of tripe, worldwide tripe recipes. Neri Editore, Firenze. 1998. Retrieved 2007-07-21. 
  2. ^ "The Tripe Marketing Board (UK)". 
  3. ^ Driscoll, Michael; Meredith Hamiltion; Marie Coons (May 2003). A Child's Introduction Poetry. 151 West 19th Street New York, NY 10011: Black Dog & Leventhal Publishers. p. 12.  
  4. ^ IFIS Dictionary of Food Science and Technology. Wiley-Blackwell. 2009.  
  5. ^ "United Cattle Products". Retrieved 19 February 2015. 
  6. ^ "Butchers Hook". Retrieved 26 March 2012. 
  7. ^ Houlihan, Marjorie (2011). A Most Excellent Dish (The English Kitchen). Prospect Books.  
  8. ^ a
  9. ^
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.