Tripe in an Italian market

Tripe (from French tripe which is from Italian trippa) is a type of edible offal from the stomachs of various farm animals.[1][2]



Beef tripe

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.

Other animals

Tripe is also produced from sheep, goats, pigs and deer.

Unwashed tripe

Unwashed (or "green") tripe includes some of the stomach's last content, giving it an unpleasant odor and causing it to be considered unfit for human consumption. However, this content is desirable to dogs and many other carnivores and is often used in pet food.[3] Though it is called "green" because it has a high chlorophyll content, in reality it is often greyish brown as a result of other undigested compounds.

For human consumption, tripe must be washed and meticulously cleaned. It is ideal to boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.

Trippa alla Romana
Trippa alla livornese
Steamed tripe prepared as dim sum

Tripe is eaten in many parts of the world. Tripe dishes include:

  • AndouilleFrench poached, boiled and smoked cold tripe sausage
  • Skembici - Serbia, one of the oldest known dishes since 13th century.Tripe in vegetable stew with herbs, served with boiled potato.
  • Andouillette — French grilling sausage including beef tripe and pork
  • Babat — Indonesian spicy beef tripe dish
  • TQalliaMoroccan spiced, seasoned in a sauce with vegetables and served on cous-cous
  • Breakfast Sausages — Most commercially produced sausages in the United States contain pork and beef tripe as filler
  • Bumbar — A Bosnian prepared dish where the tripe is stuffed with other cow parts.
  • ButifarraCatalonian sausage
  • CallosSpanish/Filipino tripe dish cooked with chickpeas, chorizo and paprika.
  • ChaknaIndian spicy stew of goat tripe and other animal parts
  • Ciorbă de burtă — Romanian special soup with cream and garlic
  • DobradaPortuguese tripe dish usually served with white butterbeans and chouriço
  • Dršťkovka (dršťková polévka) — Czech goulash-like tripe soup
  • "fa9ulia bil karsha" in Libya,kidney bean soup with is a typical Libyan dish.
  • DržkováSlovak tripe soup (Držková polievka)
  • Dulot Dulet - Eritrea Ethiopia tripe and entrail stir-fry containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsely and berbere.
  • Fileki or špek-filekiCroatian tripe soup.
  • FlakiPolish soup, with marjoram
  • 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
  • Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with Sadza.
  • HaggisScottish 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.
  • İşkembe çorbasıTurkish tripe soup with garlic, lemon and spices
  • Kare-kare — Filipino oxtail-peanut stew which may include tripe
  • 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.
  • KistaAssyrian Cooked traditionlly 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.
  • LampredottoFlorentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
  • Mala Mogodu — South African Cuisine - popular tripe dish, often eaten at dinner time as a stew with hot pap.
  • Matumbo — Kenyan Cuisine - tripe dish, often eaten as a stew with various accompaniments.
  • Menudo — Mexican tripe and hominy stew
  • MondongoLatin American and Caribbean tripe, vegetable and herb soup
  • MotsuJapanese tripe served either simmered or in Nabemono
  • Pacal or PacalpörköltHungarian spicy meal made of tripe, similar to pörkölt
  • pachaIraqi, tripe stuffed with spiced rice
  • Pancitas — Mexican stew similar to Menudo but made with sheep stomach
  • Patsás (Greek πατσάς) — Greek, similar to Turkish İşkembe
  • Philadelphia Pepper Pot SoupAmerican (Pennsylvania) tripe soup with peppercorns
  • PhởVietnamese noodle soup with many regional variations, some of which include tripe
  • Pickled tripe — Pickled white honeycomb tripe once common in the Northeastern United States.
  • Potted Meat
  • Saki or Shaki — word for tripe in the Yoruba language of Nigeria. Shaki is often included in various stews, along with other meats.
  • Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine
  • Shkembe (Shkembe Chorba) (Шкембе чорба) — is a kind of tripe soup, prepared in Iran, Bulgaria, Romania, Republic of Macedonia, Bosnia and Herzegovina, Serbia and Turkey. Shekam is the Persian word for stomach. Sirabi is the Iranian version of Shkembe'.
  • 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"[4] that organises a competition every year to elect the world's best "Tripes à la mode de Caen" maker.
  • Tripe and Beans — in Jamaica. This is a thick, spicy stew made with Tripe and Broad Beans
  • Tripe and Drisheen — in Cork, Ireland
  • Tripe and Onions — in Northern England
  • Tripoux — French sheep tripe dish
  • 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)
  • Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)
  • Tuslama (Romanian) / Tuzlama(Turkish) - tripe stew specific to south-eastern Romania, a blend of Romanian and Turkish
  • Yakiniku and HorumonyakiJapanese chargrilled, bite-sized
  • Vampi — Slovenian tripe stew.
  • Vette darmen Traditional, though now on the verge of being obsolete West-Flemish dish. The tripe is seasoned and fried in a buttered pan.
  • OjreePakistani 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.
  • Tripe soup Shorbet Kawari3; 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 crunchy fried small intestines
  • Tripas à moda do Porto — small intestines with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
  • "Callos"; 'Tripe' with chickpeas, black pudding and spicy sausage. Mainly eaten in Andalucia.

Nutritional value

Green tripe is highly recommended by the advocates of Raw Food for dogs. In an analysis of a sample of green tripe by a Woodson-Tenant Lab in Atlanta, Georgia, it was discovered that the calcium:phosphorus ratio is 1:1, the overall pH is on the acidic side which is better for digestion, protein is 15.1, fat 11.7 and it contained the essential fatty acids, Linoleic and Linolenic, in their recommended proportions. Also discovered, was the presence of Lactic Acid Bacteria. Lactic Acid Bacteria, also known as Lactobacillus Acidophilus, is a beneficial intestinal bacteria and common ingredient in probiotics.[citation needed]

See also


  1. ^ "Troppa Trippa". History of tripe, worldwide tripe recipes. Neri Editore, Firenze. 1998. Retrieved 2007-07-21. 
  2. ^ 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. pp. 12. ISBN 1-57912-282-5. 
  3. ^ a
  4. ^ a

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Look at other dictionaries:

  • tripe — tripe …   Dictionnaire des rimes

  • tripe — [ trip ] n. f. • 1260; esp. tripa ou it. trippa 1 ♦ Au plur. Boyaux d un animal, et spécialt Boyaux (et estomacs) de ruminants préparés pour être consommés. ⇒ gras double, région. tripous. Tripes à la mode de Caen, à la lyonnaise. 2 ♦ Par anal.… …   Encyclopédie Universelle

  • Tripe — Tripe, n. [OE. tripe, F. tripe; of uncertain origin; cf. Sp. & Pg. tripa, It. trippa, OD. tripe, W. tripa, Armor. stripen.] 1. The large stomach of ruminating animals, when prepared for food. [1913 Webster] How say you to a fat tripe finely… …   The Collaborative International Dictionary of English

  • tripe — [traıp] n [U] [Date: 1300 1400; : Old Frenc] 1.) the stomach of a cow or pig, used as food ▪ tripe and onions 2.) especially BrE informal something someone says or writes that is stupid or untrue ▪ What Charles was saying was utter tripe …   Dictionary of contemporary English

  • tripe — c.1300, from O.Fr. tripe entrails used as food (13c.), of unknown origin, perhaps via Sp. tripa from Arabic therb suet (but also said to mean fold of a piece of cloth ). Applied contemptuously to persons (1590s), then to anything considered… …   Etymology dictionary

  • tripe — tripe; un·tripe; …   English syllables

  • tripe — (Del fr. tripe). m. Tejido de lana o esparto parecido al terciopelo, que se usa principalmente en la confección de alfombras …   Diccionario de la lengua española

  • tripe — [ traıp ] noun uncount 1. ) INFORMAL nonsense 2. ) the stomach of a cow or sheep eaten as food …   Usage of the words and phrases in modern English

  • tripe — s. m. 1.  [Antigo] Estofo aveludado de linho ou de algodão e lã. • tripes s. f. pl. 2.  [Entomologia] Gênero de pequenos insetos que vivem nas folhas e nas flores …   Dicionário da Língua Portuguesa

  • tripé — s. m. 1. Aparelho portátil, com três pés ou escoras, sobre o qual pode assentar uma máquina fotográfica, uma câmara, uma prancheta, um instrumento de geodésia, etc. 2. Tripeça.   ‣ Etimologia: latim tripes, edis, que tem três pés …   Dicionário da Língua Portuguesa

  • tripe — trȉpe ž pl. tantum DEFINICIJA v. tripice …   Hrvatski jezični portal

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