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 beef tripe, stomach chamber 1. Blanket or flat tripe.
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 is more typically known as dressed tripe. To dress the tripe the stomachs are cleaned and the fat trimmed off. 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. 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'.
Dulot or Dulet — Eritrean 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.
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
Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador.
Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with Sadza.
Haggis — Scottish 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.
Khash — In Armenia the widely popular winter soup is made of boiled beef tendon and honeycomb tripe and served with lots of garlic and lavash bread.
Kista — Assyrian Cooked traditionally in a stew and stuffed with soft rice. This dish is 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' refers to something small.
Mumbar beef or sheep tripes 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 people. The dish includes the stomach and small intestine of a cow. Bile from the cow's gall bladder and the half-digested contents of the cow's 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).
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 Normandy. This is a traditional stew made with Tripe in the Normandy region of France. "Tripes à la mode de Caen" obey a very codified recept, preserved by the brotherhood of "La tripière d'or" that organises a competition every year to elect the world's best "Tripes à la mode de Caen" maker.
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 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)
Vette darmen Traditional, though now on the verge of being obsolete West-Flemish dish. The tripe is seasoned and fried in a buttered pan.
Ojree — Pakistani curry made out of finely chopped and tenderized goat tripe
Obe ata pelu Shaaki — Nigerian Stew made with large chunk of cow 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 give 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