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 Guru (tripe recipe from Zimbabwe) Boil the tripe for three hours until it is tender. Drain it and set it aside. In the meantime fry the onion and the garlic for approximately five m...		Did you know? Each tripe has its name Beef tripe has several names. The rumen is called blanket, flat or smooth tripe. The reticulum is called honeycomb or pocket tripe. The omasum is called book, bible, or leaf tripe. The abomasum is called reed tripe.