Tripe is a type of edible offal from the stomachs of various domestic animals[1].
[edit] Description
Beef tripe is usually made from only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, pigs, and deer. Unwashed (or "green") tripe includes some of the stomach's last content, giving it an unpleasant odor and causing it to be considered unfit for human consumption[citation needed]. However, this content is desirable to dogs and many other carnivores and is often used in pet food[citation needed]. Though it is called "green," its colour is often brown or grey because of its high chlorophyll content from undigested grass.
[edit] References
- ^ "Troppa Trippa". History of tripe, worldwide tripe recipes. Neri Editore, Firenze (1998). Retrieved on 2007-07-21.