tripe

Tripe is the edible lining of the stomach of ruminant animals, most commonly cattle, although tripe from sheep, lambs and goats is also eaten. It is a type of offal with a mild flavour and a firm, slightly chewy texture that becomes tender with prolonged cooking.

Different sections of the stomach produce different types of tripe, including blanket tripe, honeycomb tripe and book tripe, each with a distinctive appearance and texture. Tripe is usually thoroughly cleaned before sale and is commonly simmered, braised or stewed. It features in traditional soups and stews in cuisines throughout Europe, Africa, Asia and Latin America.