What kind of meat is tripe

Unlike humans, cows have multi-chambered stomachs despite your insistence that you have a separate "dessert stomach".

There are four chambers, and thus four types of tripe. One of the most well-known kinds is called honeycomb. There's also omasum tripe, abomasum tripe, and blanket tripe. We'd recommend all except blanket tripe, which is generally considered the least desirable of the four varieties. If you're new to offal, the surface-level idea of eating a stomach may not sound as appealing as eating a thick, juicy burger. But tripe is bursting with health benefits, with some even calling it a superfood.

It has good amounts of iron, calcium, and protein. One 5-ounce serving has 17 grams of protein, 5 grams of fat, and fewer than calories. It is also rich in vitamin B12, selenium, and zinc, all of which are challenging to get enough of through diet alone.

It is high in cholesterol though, so take note of that. Flavor-wise, tripe is among the milder offerings on the offal spectrum, especially compared to other organs like liver and kidney. That means it takes on whatever flavor you add to it, like cauliflower and tofu.

The paler, bleached beef tripe is mostly free from grit and impurities. However, you still need to rinse it in water several times to remove as much of the chlorine that it was bleached with. Otherwise, chlorine that has been left behind can leave a nasty odor and that taste will permeate your cooked dish. When the tripe looks clean, place it in a pot and cover with water. Add plenty of salt.

Bring to a boil and allow to boil hard for 10 minutes. Throw out the water, then rinse the tripe in cold water several times. After par-boiling, the tripe is now ready to be cut. The shape or size depends on the dish you intend to cook. While there is no harm in cooking the tripe uncut, cutting it after par-boiling shortens the cooking time considerably. It is also much more difficult to cut the tripe when it is already very tender as the delicate meat may not be able to withstand too much handling.

Once properly cleaned, you can cook a myriad of delicious tripe dishes. Tripe is eaten in many parts of the world. Tripe is great for grilling, stewing, and deep-frying. You can also make tripe soup, which is popular in Eastern European and Latin American cuisine and make Madrid-style tripe. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. J Food Sci Technol. Actively scan device characteristics for identification.

Use precise geolocation data. This includes cooking at lower temperatures and eating organs…. Eating healthy doesn't have to be expensive. Here are 19 money-saving tips for eating healthy on a tight budget. Dietary cholesterol is not harmful as was previously believed. Here are 7 high-cholesterol foods that are very healthy. Meat is a staple food that's rich in nutrients, but how you cook it matters a great deal.

This article reviews the healthiest ways to cook meat. One of the best things about the low-carb way of eating is all the delicious foods you can eat. Here are 6 "indulgent" foods that are low-carb. Health Conditions Discover Plan Connect. A Nutritious Organ Meat Explained. Tripe is a type of organ meat made from the edible stomach lining of farm animals.

Share on Pinterest. What Is Tripe? Packed With Important Nutrients. Potential Benefits. Possible Downsides. How to Add It to Your Diet. The Bottom Line. Read this next. Are Organ Meats Healthy? Medically reviewed by Natalie Butler, R.