Tripe

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tripe, raw
Nutritional value per 100 g (3.5 oz)
Energy355 kJ (85 kcal)
Carbohydrates0 g
- Sugars0 g
  - Lactose0 g
- Dietary fibre0 g
Fat3.69 g
- saturated1.291 g
- monounsaturated1.533 g
- polyunsaturated.180 g
Protein12.07 g
Water84.16 g
Vitamin A equiv.0 μg (0%)
Thiamine (vit. B1)0 mg (0%)
Riboflavin (vit. B2).064 mg (5%)
Niacin (vit. B3)0.881 mg (6%)
Pantothenic acid (B5)0.1 mg (2%)
Vitamin B6.014 mg (1%)
Folate (vit. B9)5 μg (1%)
Vitamin B121.39 μg (58%)
Vitamin C0 mg (0%)
Vitamin D0 μg (0%)
Vitamin E.09 mg (1%)
Vitamin K0 μg (0%)
Calcium69 mg (7%)
Iron.59 mg (5%)
Magnesium13 mg (4%)
Manganese.085 mg (4%)
Phosphorus64 mg (9%)
Potassium67 mg (1%)
Sodium97 mg (6%)
Zinc1.42 mg (15%)
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
 
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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[edit]

Beef tripe[edit]

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
Rumen beef tripe, stomach chamber 1. Blanket or flat tripe.
Reticulum beef tripe
Reticulum beef tripe, stomach chamber 2. Honeycomb tripe.
Omasum beef tripe
Omasum beef tripe, stomach chamber 3. Book tripe.
Abomasum beef tripe
Abomasum beef tripe, stomach chamber 4. Reed tripe.

Other animals[edit]

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[edit]

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 colour 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 working classes from Victorian times up until the latter half of the twentieth century.[5][6] 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 post war Britain has reduced the appeal of this once staple food. In 2012, the UK Tripe Marketing Board began a campaign to persuade people to try tripe, using humour to target the under 85 demographic. This resulted in a reported 300% increase in tripe sales in some areas.

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[edit]

Trippa alla Romana
Trippa alla livornese
Steamed tripe prepared as dim sum
tripe, raw
Nutritional value per 100 g (3.5 oz)
Energy355 kJ (85 kcal)
Carbohydrates0 g
- Sugars0 g
  - Lactose0 g
- Dietary fibre0 g
Fat3.69 g
- saturated1.291 g
- monounsaturated1.533 g
- polyunsaturated.180 g
Protein12.07 g
Water84.16 g
Vitamin A equiv.0 μg (0%)
Thiamine (vit. B1)0 mg (0%)
Riboflavin (vit. B2).064 mg (5%)
Niacin (vit. B3)0.881 mg (6%)
Pantothenic acid (B5)0.1 mg (2%)
Vitamin B6.014 mg (1%)
Folate (vit. B9)5 μg (1%)
Vitamin B121.39 μg (58%)
Vitamin C0 mg (0%)
Vitamin D0 μg (0%)
Vitamin E.09 mg (1%)
Vitamin K0 μg (0%)
Calcium69 mg (7%)
Iron.59 mg (5%)
Magnesium13 mg (4%)
Manganese.085 mg (4%)
Phosphorus64 mg (9%)
Potassium67 mg (1%)
Sodium97 mg (6%)
Zinc1.42 mg (15%)
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

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

Tripas[edit]

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

See also[edit]

References[edit]

  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. ISBN 1-57912-282-5. 
  4. ^ IFIS Dictionary of Food Science and Technology. Wiley-Blackwell. 2009. ISBN 978-1-4051-8740-4. 
  5. ^ "Butchers Hook". Retrieved 26 March 2012. 
  6. ^ Houlihan, Marjorie (2011). A Most Excellent Dish (The English Kitchen). Prospect Books. ISBN 978-1-903018-81-1. 
  7. ^ a http://www.ville-caen.fr/Tourisme/tripiereOr/index.asp