It is not that difficult to find recipes using lamb's, pork's, goat's or hen's tripe. Similarly, one can find out, for example, that the ancient Aztecs used to eat deer's tripe, while the Sciites in the Gobi desert still roast, on a fire made of camels' bones, the animal's own tripe stuffed with the camel's hump minced meat. "Tripe" is, as a matter of fact, a term that is often used to indicate the stomach or, in general, the innards of any kind of animal.

The tripe mentioned in this website though, jokingly referred to as "the fifth quarter", is the bovine one, specifically that of oxen, cows, calves or steers. Tripe is simply the stomach of the slaughtered bovines. Usually is about ten kilograms in weight and it is made of four parts with names that vary from country to country and, in some cases, from region to region.

Upload your tripe recipes on this growing database at TripeRecipes.com and share them online with the rest of tripe lovers all over the world.
 

Random Tripe Recipe Tripes à la mode de Caen (tripe recipe from France) Preheat oven to 300 °F. Mix all of the ingredients together. Place in a marmite, deep casserole or Dutch oven with a tight fitting lid, then wrap t...		Did you know? Dressed tripe Washed tripe is more typically known as "dressed tripe". To dress the tripe the stomachs are cleaned and the fat trimmed off. It is then boiled and bleached, giving it the white colour more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.