Beef tripe recipes from around the world

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 and share them online with the rest of tripe lovers all over the world.

Random Tripe Recipe
Cut the tripe into small squares. Coat the tripe with crushed garlic, sweet soy sauce, salt, pepper, and sugar. Let it marinate for one hour, then ...
  Did you know?
François Rabelais found it necessary to invent his own word for tripe. He describes the birth of Gargantua as having been accelerated after his mother, Garganella had consumed a huge dish of "godebillios" - the tripes of stall-fattened oxen.