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 Ghaame (tripe recipe from Lebanon) Using a needle and some butcher's string sew three edges of a large piece of white tripe to form a pocket. In a large bowl add parboiled white...		Did you know? Popular tripe Tripe was a popular nutritious and cheap dish for the working classes from Victorian times up until the latter half of the twentieth century. While still popular in many parts of the world today, the number of tripe eaters has declined and tripe has lost its prestige as the increased affluence of post war countries has reduced the appeal of this once staple food.