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 Lakota spicy taniga soup (tripe recipe from the United States of America) Boil the tripe, cut in small pieces, for one and a half hour. Once the tripe is tender, add the hominy, the green pepper chopped, the onion and gar...		Did you know? Green tripe Unwashed or "green" tripe includes some of the stomach's last contents, giving it an unpleasant odor and causing it to be considered unfit for human consumption.