TRIPE

is the fatty lining of the stomach of several food animals, prepared by thorough cleansing and boiling. It is easily digested and of agreeable flavor and is almost equally popular fresh and pickled. Beef tripe is the kind most generally used. It should be thick, white and fat--if dark and thin, the quality is poor. The "Honeycomb" part is considered the best, but this is principally a matter of individual opinion.

Calf's tripe is more tender than beef tripe, but only small quantities are marketed. Sheeps' stomachs are used in the preparation of HAGGIS. Pigs' stomachs are utilized in Chitterlings.

added by the pass

Recipes that use tripe

9 dishes across the Historical Foodie library call for tripe.

The Epicurean · 8

No. 1471 Tripe a la Mode de Caen Gras-double a la Mode de Caen
No. 1472 Tripe a la Poulette with Mushrooms Gras-double a la Poulette aux Champignons
No. 1473 Tripe a la Tartare Gras-double a la Tartare
No. 1474 Tripe Baked with Parmesan Cheese Gras-double Parmesan au Gratin
No. 1475 Tripe Lyonnaise Gras-double Lyonnaise
No. 1476 Tripe, Parisian Style Gras-double a la Parisienne
No. 1477 Tripe Paupiettes Paupiettes de Gras-double
No. 1478 Tripe with Cooked Fine Herbs Gras-double aux Fines Herbes Cuites

365 Dishes of All Nations · 1

Scotch Stewed Tripe Scotch