Tripe -

Is the fatty lining of the stomach of several food animals, prepared by thorough cleansing and boiling. It is easily digested and of agreeable flavor and is almost equally popular fresh and pickled. beef tripe is the kind most generally used. It should be thick, white and fat - if dark and thin, the quality is poor. The "Honey-comb" part is considered the best, but this is principally a matter of individual opinion.

Calf's tripe is more tender than beef tripe, but only small quantities are marketed. Sheeps' stomachs are used in the preparation of HAGGIS (which see). Pigs' stomachs are utilized in Chitterlings (see SAUSAGES).

Arround Tripe in The Grocer's Encyclopedia


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