Tripe

Soto (food) Stew Tripes à la mode de Caen
Tripe in an Italian market

Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep.[1][2][3]

World Tripe Day is celebrated on 24 October, according to the Tripe Marketing Board, because in 1662 Samuel Pepys wrote on that day "So home and dined there with my wife upon a most excellent dish of tripes of my own directing."[4]

Types of tripe

Beef tripe

Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of 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 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

Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, giraffes, and their relatives. Tripas, the related Spanish word, also refers to culinary dishes 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, pig bag, or hog maw.

Washed tripe

tripe, raw
Nutritional value per 100 g (3.5 oz)
Energy355 kJ (85 kcal)
0 g
Sugars 0 g
0 g
Dietary fibre0 g
3.69 g
Saturated1.291 g
Monounsaturated1.533 g
Polyunsaturated.180 g
12.07 g
VitaminsQuantity %DV
Vitamin A equiv.
0%
0 μg
Thiamine (B1)
0%
0 mg
Riboflavin (B2)
5%
.064 mg
Niacin (B3)
6%
0.881 mg
Pantothenic acid (B5)
2%
0.1 mg
Vitamin B6
1%
.014 mg
Folate (B9)
1%
5 μg
Vitamin B12
58%
1.39 μg
Vitamin C
0%
0 mg
Vitamin D
0%
0 μg
Vitamin E
1%
.09 mg
Vitamin K
0%
0 μg
MineralsQuantity %DV
Calcium
7%
69 mg
Iron
5%
.59 mg
Magnesium
4%
13 mg
Manganese
4%
.085 mg
Phosphorus
9%
64 mg
Potassium
1%
67 mg
Sodium
6%
97 mg
Zinc
15%
1.42 mg
Other constituentsQuantity
Water84.16 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off.[5] 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.[6][7][8] While it is 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 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 Spain, France and Italy. In France, a very popular dish, sold in most supermarkets, is tripes à la mode de Caen. In Spain callos a la madrileña are served as tapas in many restaurants as well as in supermarkets.

Dishes prepared with tripe

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

Gulai babat, tripe prepared in a type of curry
Sekba, pig offal in soy sauce stew
Soto babat, spicy tripe soup
Trippa alla livornese
Trippa alla Romana
Steamed tripe prepared as dim sum

Related dishes

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

Another type of food made from the small intestines are chitterlings (chitlins).

Beef tripe is also a common man's meat in Kerala, India. Beef tripe and tapioca (kolliyum bottiyum) is a traditional wedding eve dinner for the Christians in some parts of Kerala.

References

  1. ^ "Troppa Trippa". History of tripe, worldwide tripe recipes. Neri Editore, Firenze. 1998. Retrieved 21 July 2007.
  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 978-1-57912-282-9.CS1 maint: location (link)
  4. ^ "World Tripe Day: Can we fall in love with tripe again?". BBC. 24 October 2017. Retrieved 20 July 2019.
  5. ^ IFIS Dictionary of Food Science and Technology. Wiley-Blackwell. 2009. ISBN 978-1-4051-8740-4.
  6. ^ "United Cattle Products". Retrieved 19 February 2015.
  7. ^ "Butchers Hook". Archived from the original on 22 October 2011. Retrieved 26 March 2012.
  8. ^ Houlihan, Marjorie (2011). A Most Excellent Dish (The English Kitchen). Prospect Books. ISBN 978-1-903018-81-1.
  9. ^ a "Archived copy". Archived from the original on 2010-07-25. Retrieved 2010-08-18.CS1 maint: archived copy as title (link)
  10. ^ "Tripes in Nigerian tomato sauce". naijatastebuds.com. Archived from the original on 19 November 2014. Retrieved 16 October 2017.
  11. ^ "Goat Tripe - Vajri Khudi Curry : East Indian Series | TheWingedFork". The Winged Fork. 2018-05-04. Retrieved 2018-05-10.