Description
Tripe is available in several forms, the bovine stomach has four compartments, two are used in the production of dressed tripe ('scalded & bleached').
The first resembles a honeycomb (reticulum) and that is where the name is drawn from, it is the preferred trip for eating raw, with pepper and vinegar to taste.
Seam tripe is a much larger stomach (omasum), it is usually cooked in milk and seasoned with pepper.
Raw tripe can be cut into strips and deep fried, when cooked it has the consistency of Scampi!
Cooking Advice
cooked or Raw with Vinegar and black pepper
Allergy advice
None
Meat Content %
90
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