What Is Tripe? The Forgotten Superfood You Need To Try

Let’s face it: Tripe doesn’t exactly sound appetizing. But I urge you to bear with me on this one. Not only is it nutritious, but it’s also really tasty if cooked right.

Cooked tripe is also a rich source of lean protein, essential vitamins, and minerals, making it a beneficial addition to diets when prepared correctly.

But what is tripe? Well, tripe is the stomach lining of ruminant animals like cows, sheep, and goats. Although most tripe you find will have come from a cow in the beef offal section of the butchers.

It comes from different chambers of these animals’ stomachs and is celebrated for its distinct texture and flavor.

Tripe is included in the offal or organ meats group, along with the liver, kidney, heart, spleen, and brain.

This article explores tripe, its various types, nutritional benefits, culinary uses, and tips on purchasing and cooking it.

TL;DR

• Tripe is the nutrient-rich lining of a ruminant’s stomach, with various types like honeycomb, blanket, and book tripe, each offering unique textures and flavors.
• Tripe is high in protein, vitamin B12, and essential minerals like selenium and zinc, supporting energy, immunity, and gut health.
• From Mexican menudo to Vietnamese pho, tripe is celebrated worldwide for its versatility in soups, stews, and street food.
• Tripe requires thorough cleaning and slow cooking methods like braising or simmering to transform it into a tender and flavorful dish.

Tripe problems

Offal and organ meats were big a few years ago, but not so much now. Some animal parts are coming back into fashion, such as liver and heart, but tripe is still out of trend.

Here’s a great video of Gordon Ramsay telling younger people to eat tripe.

What is Tripe

Tripe is, quite literally, the lining of a ruminant’s stomach—animals that chew cud and have a four-chambered stomach. This complex system is found in cow stomachs, sheep stomachs, goat stomachs, and even more exotic wild animals like giraffes and bison.

Each chamber of the ruminant stomach, including the cow’s stomach, has a different lining, which is why different types of tripe are used in cooking.

Each type has its own texture and flavor for different dishes and cooking methods. From the smooth blanket tripe to the intricate honeycomb tripe, the world of tripe is as varied as it is tasty.

Tripe Types

Tripe isn’t just one thing; it comes in various forms depending on the part of the stomach used. The most common types are:

• Honeycomb tripe (most tender and often used in soups and stews)
• Blanket tripe (smooth and less common)
• Book tripe (has a layered appearance, resembling pages of a book)

Honeycomb tripe, for example, is known for its honeycomb texture and is a favorite in many dishes. Blanket tripe, on the other hand, is smoother and often from pigs.

Other types include book tripe, which comes from the third stomach chamber and has a texture between honeycomb and blanket tripe, and reed tripe, which comes from the fourth chamber and is mild to strong in flavor.

Each type of tripe can be the star of tripe soup or add a special flavor to stews and sausages.

Nutritional Benefits

Tripe is versatile and nutritious. 3oz serving has 10g of protein.

It’s also high in B12, which is important for producing enough red blood cells and preventing anemia.

Tripe is loaded with essential nutrients, such as vitamin B12 and selenium, which are good for overall health and can be added to a balanced diet.

Beef Tripe Nutritional Information

Here’s a table showing the nutritional content of a typical 3oz serving of tripe compared to the recommended daily values (RDVs):

Nutrient	Amount in Tripe (per 3 oz)	% of Recommended Daily Value
Calories	80	–
Protein	10 grams	20%
Vitamin B12	1.5 micrograms	63%
Iron	1.5 milligrams	8%
Zinc	1.5 milligrams	14%
Selenium	13 micrograms	24%
Phosphorus	100 milligrams	10%
Calcium	40 milligrams	4%
Fat	3.5 grams	5%
Cholesterol	90 milligrams	30%

As you can see tripe is packed with goodness with a good dose of B12 and other minerals.

But this makes sense. Animals, especially their organs, are the most nutritious foods on the planet. Humans have been eating them for thousands, even millions, of years, and our digestive systems are designed to extract the nutrients we need.

Tripe Uses

Tripe is in kitchens all around the world, from Bangkok’s streets to Mexico’s homes.

Tripe’s versatility is evident in tripe soup, Thai pho, and Mexican menudo. Each culture has adopted tripe and created its own recipes to showcase its texture and flavor.

World Tripe Day is celebrated every October 24th. This day celebrates tripe’s cultural and culinary importance and often features food festivals and cooking demos to show its uses.

It’s how this humble ingredient has become a star in global cuisine.

Tripe Dishes

Tripe is used in many traditional dishes. In Spain, callos a la madrileña combines tripe with chorizo and paprika for a hearty stew.

Vietnamese pho often has tripe, which adds depth to the broth and goes well with the other ingredients.

Menudo is a Mexican dish featuring beef tripe, garlic, onions, and special seasonings. Similar dishes can be found in Thailand’s khao soi and French tripe à la mode de Caen.

These dishes show tripe’s ability to absorb and enhance the flavors of the other ingredients, so it’s a staple in many kitchens.

Chefs Who Love Tripe

Famous chefs worldwide have adopted tripe, loving its texture and flavor and using it in their dishes. One such chef is Fergus Henderson, a pioneer of the nose-to-tail movement.

Fergus Henderson’s London restaurant, St. John, is famous for its use of offal, including tripe. Henderson’s approach to cooking tripe shows its versatility, often featuring it in dishes that combine traditional and modern elements.

Another chef who loves tripe is Anthony Bourdain. He often featured offal in his travels and celebrated its use in global cuisines. He showed dishes like Mexican menudo and Vietnamese pho, highlighting tripe’s cultural importance and culinary uses.

These chefs and others have helped lift tripe from a humble ingredient to a fine dining star.

Their love of offal has inspired many to try the flavors and textures tripe can offer.

Where to Buy Tripe

Quality and freshness are key when buying tripe. Specialty butcher shops offer a wider variety of tripe, including cuts not found in regular supermarkets.

Uncooked tripe is also available in ethnic grocery stores and from local farmers, who often offer fresher and better-quality products.

The right source for your tripe will make a big difference to your cooking experience.

Fresh tripe has a stronger flavor and needs to be cleaned well. Processed tripe, like bleached tripe, is more convenient but will lack some of the flavor.

Fresh vs. Processed Tripe

Fresh tripe has a strong flavor, so it needs more work to clean, but it has an authentic taste that processed tripe can’t match.

Bleached tripe has been treated with chlorine to remove impurities. It is pale in color and often needs to be pre-cooked before final preparation.

You will need to rinse and clean before cooking, regardless of type.

Where to Buy

I buy my tripe from my local butcher. That way, I know it’s from grass-fed, grass-finished cows and is of good quality.

You can also try visiting ethnic grocery stores and local farmers’ markets. These stores will have various tripe products and fresher options than regular supermarkets.

Online meat suppliers, such as White Oak Pastures, provide 100% grass-fed meat and tripe and will deliver it to your door.

Cleaning and Preparing Tripe

I won’t sugarcoat it: Tripe needs some work before it’s edible. Cleaning and preparation are key before cooking tripe.

Tripe’s stinky smell needs to be removed to make it palatable. This often involves bleaching, pre-cooking, or soaking in boiling water.

Tripe’s fibrous texture needs longer cooking time to become tender.

Initial Cleaning

A mixture of vinegar and salt will clean fresh tripe. Scrubbing with rock salt and vinegar will remove impurities and residual smell and prepare the tripe to cook.

Before scrubbing, remove excess fat and membranes.

The final step is to rinse the tripe under cold water to ensure it is clean and ready for use.

Pre-Cooking Preparation

After cleaning, cut the tripe into equal-sized strips, squares, or thin slices to cook evenly and have the right texture.

Cut tripe cooks better and absorbs flavors better, so it’s always a bonus to any dish.

Cooking Tripe

Cooking tripe takes time and technique. Because of its tough texture it needs long cooking time for tenderness and flavour.

Braising or frying will turn tripe into a tasty part of your meal.

Braising Tripe

Simmer tripe in a flavored broth for 1-3 hours until tender. The moist environment will allow the tripe to absorb broth flavors and texture.

Frying and Others

Frying gives tripe a nice crunch. Parboiling it first softens it, makes it easier to handle, and reduces cooking time.

5 Fun Facts About Tripe

1. A Historic Superfood

Tripe has been eaten for thousands of years and was considered a delicacy in ancient Rome. Its nutrient density made it a prized ingredient in many cultures, especially before modern refrigeration when every animal part was utilized.

2. Packed with Nutrients

Tripe is protein-rich and contains essential vitamins and minerals, such as B12, selenium, and zinc. It’s especially high in collagen, which supports healthy skin, joints, and gut lining.

3. Supports Gut Health

Tripe contains connective tissues and glycine, which may help repair and strengthen the gut lining. This makes it a favorite among people following gut-healing diets like GAPS or ancestral eating plans.

4. Economical and Sustainable

Tripe is an interesting by-product of the meat industry. In addition to its culinary use, it’s also used in human and pet food. Tripe is part of the nose-to-tail philosophy of reducing waste.

5. Old-School Remedies

In traditional medicine, tripe broth was used to remedy digestive issues and build strength after illness. It’s now experiencing a resurgence among those who follow ancestral diets for its perceived healing properties.

Conclusion

Younger generations now scoff at the once-popular tripe. Along with many other animal cuts, many struggle to get past the fact they’re eating the stomach lining of a once-living being.

I think about this a lot. How have we got to a place where most of us struggle to eat many animal parts and a growing population, namely vegans, struggling to eat any animal parts at all?

Go back, say, 10,000 years and beyond, before bread was invented, and you’d have no choice but to eat meat if you wanted to survive. At that time, we would’ve been more involved in the finding, hunting, killing, and preparing of animals. It would’ve been very normal.

Our overpopulation of the earth has forced us to industrialize food and find ways to feed the masses. As a result, we’re now domesticated. We’ve lost our connection with nature and the circle of life.

We’ve lost sight of the importance of fueling ourselves with the correct food, which our bodies need to thrive. This is what I call the ultimate human diet.

Tripe is part of this diet. Tripe is a versatile and nutritious ingredient that’s a culinary adventure.

From its types and nutrition to global usage and cooking techniques, tripe offers something for novice and experienced cooks.

But now that you know how to buy, clean, and prepare tripe, I hope you will try it and include it in your diet. So why not try tripe in your next meal?

Love its quirks and discover why cultures worldwide have loved this underrated ingredient for centuries.

And that’s it… have a nutritious day!

FAQs

What is tripe made from?

Tripe is from the edible lining of the stomachs of ruminant animals, cows, sheep and goats. This ingredient will add texture and flavor to many dishes.

What are the types of tripe?

The types of tripe are honeycomb tripe, blanket tripe, book tripe and reed tripe, each from different chambers of the ruminant stomach and has its own characteristics. Knowing these will make your culinary experience better.

How do you clean tripe before cooking?

To clean tripe, scrub it with a mixture of vinegar and salt to remove impurities, make sure to rinse it well under cold water. Remove excess fat and membranes for best results before cooking.

What are some dishes that use tripe?

Dishes that use tripe are Vietnamese pho, Mexican menudo, Spanish callos a la madrileña and French tripe à la mode de Caen. These dishes will show you how versatile tripe is in many cuisines.

What are the benefits of eating tripe?

Eating tripe is good for you as it’s high in protein and vitamin B12, which is important for red blood cell production and anemia prevention. It is low in fat and has other nutrients that are good for overall health.