Tripe is made from the cow's stomach. A cow has four stomachs, according to PracticallyEdible.com, and there are different types of beef tripe depending on which stomach is used. The different types of tripe are recognized in foreign countries. Tripe is prepared differently, depending on the country. For example, England tripe must be bleached and blanched before it can be sold.
Plain tripe is known as "gras double" by the French. This tripe is from the first stomach in the cow, the rumen. This is the least popular of all tripe. Plain tripe appears flat and smooth, like a blanket.
Book tripe is from the third cow's stomach, the omasum. This looks life a leaf and is called "le feuillet" in France, Practically Edible reports.
Honeycomb tripe is from the second cow stomach, the reticulum. In particular, it is from the lower part of this stomach. This tripe is the most desirable, as it is the meatiest and tender even after cooking. Unlike other tripe, it maintains its shape after it is cooked. This tripe is frequently cooked with sauce, as the texture of the tripe allows for sauce to easily stick to the meat.
Reed tripe comes from the cow's fourth stomach, the abomasum. This type of tripe has many names, depending on the country. There are two parts to this stomach, one that is fattier and smoother with a stronger taste. The other part is rippled, darker and more mild.
How to Cook Tripe
What Kind of Clothes Do They Wear in ...
What Are Rennet Tablets?
What Are the Staple Foods of Scotland?
Meat Parts of a Lamb
How to Cook Honeycomb Beef Tripe
What Can I Make With Cajun Pork Tasso?
Does Vodka Settle to the Bottom of a ...
What Is Animal Rennet?
What Part of Beef Is Kosher?
How to Devein Tiger Prawns
Classic Russian Spices
How to Pair Carpaccio With Wine
What Season to Wear Corduroys?
The Differences Between a Gyro & a ...
Is Miso Soup Vegan?
What Cuts of Meat Can I Get From Deer ...
What Type of Food Do People in Honduras ...
How to Pickle Beef Brisket
Liz Tomas began writing professionally in 2004. Her work has appeared in the "American Journal of Enology and Viticulture," "BMC Genomics" and "PLoS Biology." She holds a Master of Science in food science from Cornell University and a Bachelor of Science in biochemistry from the University of New Hampshire. She is pursuing her Ph.D. in oenology at Lincoln University.