• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Ingredients
  • Cuisine
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • Cuisine
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Articles » Ingredients

    Updated: Jan 23, 2022 by Marc Matsumoto · 16 Comments

    Tripe

    Other Names stomach, tripas, tripoux, trippa Description Tripe is a generic term referring to the stomach of various animals including cows, pigs and sheep. It’s most commonly used to refer to honeycomb tripe (pictured above) which is the second stomach of a cow, however the first and third stomachs can also be called tripe. Confused …

    Other Names

    stomach, tripas, tripoux, trippa.

    Description

    Tripe is a generic term referring to the stomach of various animals including cows, pigs and sheep. It's most commonly used to refer to honeycomb tripe (pictured above) which is the second stomach of a cow, however the first and third stomachs can also be called tripe. Confused yet? It get's more complicated. Tripe comes in 3 varieties: green, cleaned, and bleached.

    Green tripe is the organ as it comes out of the animal and needs to have the contents removed and thoroughly cleaned, otherwise you might get a mouthful of the cow's last meal. It is typically greenish brown or gray in color and you aren't likely to find it in the US since the USDA requires that tripe be cleaned before it can be sold to consumers.

    Cleaned tripe is just what it sounds like. It's been washed and the contents of the stomach are removed. This is the best way to get it as it requires less cleaning but it doesn't have the swimming pool smell of bleached tripe. It's hard to find in the US though, as most processors take the next step to bleach it.

    Bleached tripe is the "cleanest" having been soaked in chlorine and they are almost pure white in color, but they smell strongly of chlorine and need to be soaked in a couple changes of cold water to reduce the odor. This is the most common variety found in the US.

    What's it taste like?

    Depending on what animal it comes from and how it's prepared the odors vary, but it typically has a gamey aroma that smells a bit like what the stomach used to contain. If cooked properly the smell should be masked by other ingredients as tripe readily picks up other flavours. Texturally it's tough and almost crunchy when lightly cooked, but gets spongy and tender as it cooks for a longer period of time. As it softens the collagen become gelatin giving it a texture similar to other cuts of meat that are high in connective tissue content.

    Where do I get it?

    While it's rare for it to show up in a supermarket, you should be able to find it at the butcher, or in Latin or Asian ethnic grocers.

    When is it best?

    There is no season.

    How do I use it?

    It's used across Europe, Africa, Asia and Latin America. The typical preparation is to clean it, par boil it, then braise it for several hours over low heat to tenderize it.

    Menudo

    Nutrition

    High in protein, calcium and iron.

    More Ingredients

    • Japanese sandwich bread (left) can easily be turned into panko bread crumbs (right).
      How to Make Panko Bread Crumbs
    • Masuzake overflowing from a glass. This traditional beverage is also an important ingredient in Japanese cooking.
      Best Sake for Cooking
    • Close-up shot of a wooden bowl filled with homemade kinako powder, its golden hue hinting at its rich, nutty flavor. With kinako doughnuts and kinako butter in the background.
      Kinako (Roasted Soybean Powder)
    • Photos of 3 different types of miso paste including white miso, yellow miso, and red miso.
      What is Miso?

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jenni Field says

      March 25, 2009 at 7:17 pm

      Mmmm--menudo, anyone?! I must admit, I've never tried it, but I think I'd like it if it were prepared correctly. Nothing wrong with a whole lot of gelatin-y goodness!

      Reply
    2. Ginny says

      March 25, 2009 at 7:21 pm

      I love tripe in Pho! 🙂 Although I think I may have to stay away from cooking it myself, yikes!

      Reply
    3. courtney says

      March 25, 2009 at 9:53 pm

      I actually liked it cut into small pieces for a Hotpot dinner. Didnt taste like anyhting after simmering in the hot broth for a while. And cruncy too.You see it a lot here.

      Reply
    4. Meghan says

      March 25, 2009 at 10:51 pm

      Why, in God's name, would you ever, EVER want to eat this? Surely, there must be a famine going on before someone could consider eating this. No offense. I just don't get it.

      Reply
    5. Shari says

      March 25, 2009 at 11:54 pm

      I don't think I could eat that! Did you?

      Reply
    6. Gazel says

      March 26, 2009 at 2:27 am

      I love tripe! Love it in Pho, love it in Kare Kare, love it in Chinese dishes. Grew up with this.

      And for people asking why, it tastes good. Sure, it's stomach.. but don't judge what you didn't taste. :

      Reply
    7. aleta says

      March 26, 2009 at 5:04 am

      I'm with Gazel...whatever happened to at least *trying* to use the whole animal? Sheesh.

      That said, I always order it out of my Pho. I always knew what it was, but I think I owe tripe a try.

      Reply
    8. Kirby! says

      March 27, 2009 at 3:07 am

      I've always been curious about tripe... I see it whenever I stop by the Jons in my neighborhood, but it just looks too crazy to buy!! Maybe I should give it a try... I've heard menudo is so tasty...

      Reply
      • Donna Jackson says

        August 21, 2022 at 1:16 am

        In the southern US...we boil it until tender, cut it up, dip in milk and egg, then roll it in flour and fry. Delicious!

        Reply
    9. Jessica says

      March 29, 2009 at 12:46 am

      I've had tripe in my Pho before but, must admit, I couldn't "stomach" it! (ok, horrible pun!) 🙂 On the other hand, my friend orders extra tripe in his Pho!

      Reply
    10. Yenswky says

      April 10, 2009 at 6:23 pm

      It's a fantastic thing to add to beef stew, actually more soup than stew. Try it with some fattier cuts of meet and a tendon and stew up some awesome beef soup. =)

      Reply
    11. Guest says

      December 29, 2011 at 6:01 pm

      Somethings are better left a mystery. D:

      Reply
    12. Ivan van der Merwe says

      February 04, 2012 at 7:02 pm

      In South Africa we eat tripe. The african folk call green tripe strong tripe.
      I do not enjoy it. It is popular in a good curry sauce also using a lot of onions and some garlic.  Cook in a pressure cooker for about an hour. Cut the tripe into 1 inch strips. Then when soft drain the liquid and add cornstarch to thicken it. Once thick stir it back into the tripe.  withwith boiled rice

      Reply
    13. Lam says

      June 10, 2020 at 2:59 pm

      I like it in Peruvian dish for it, cau cau de mondongo.

      Reply
    14. Thomas R Whateley says

      December 11, 2022 at 3:37 am

      I live in New Jersey and most stores don't carry tripe.The last time I found it was when I lived in New York. That was over 25 years ago and loved it in scotch broth soup. I am going to try to find it today in a new Spanish - Mexican market.

      Reply
    15. Alma Grande says

      March 30, 2023 at 9:05 pm

      menudo is heaven on earth when done right. Key things is to get rid of the smell by using the right spices and procedures like put in a head of garlic when it is boiled for a couple hours ( im still searching for all the secrets here about menudo - theres all sorts of versions on how to do this; I know restaurants have it down pat ) A friend I just met told me he is a cook and it's all about the spices used in preparing and cooking the tripe. but he didnt give me a recipe. he was busy being a cashier at the moment.

      Reply

    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.
      Omurice (オムライス)
    • Crisp juicy fried chicken glazed in a sweet and sour orange sauce that's redolent of fresh citrus thanks to a triple dose of orange.
      Orange Chicken
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • Crispy panko chicken tenders served with lemon wedges and lettuce in a basket.
      Panko Chicken Tenders
    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame

    Trending Categories

    • Fall
    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved