Tripe refers to a type of offal or organ meat from the edible muscle walls of farm animals such as cows, pigs, sheep, and goats.
Due to its distinctive flavor profile and smell, tripe is typically added in dishes like soups, stews, sausages, and savory foods. Before it gets included in a dish, it’s often heavily spiced with flavorful herbs, spices, and ingredients.
Even though some people considered it a food of the past, tripe is still significant and consumed by food enthusiasts worldwide. It’s cheap too!
If it’s your first time hearing it and you want to learn more about tripe, then you should continue reading this comprehensive guide. From its types and how it’s cooked, get ready to unlock some of the most exciting facts surrounding this popular type of offal!
As mentioned, tripe meat is a type of offal or organ meat found in the edible muscle lining or walls of farm animals. It’s notable for its mild liver-like flavor profile and chewy texture made up of smooth muscle and connective tissues.
Before cooking it, tripe undergoes a dressing process that includes soaking in brine, bleaching, and boiling. Butchers often do this procedure to make it clean and more appetizing.
Moreover, the meat is common in Asian, African, European, and South American cuisines, and a few of those well-known recipes you shouldn’t miss are Menudo (Mexican tripe soup), Kare-Kare (Filipino stew), and Pho (Vietnamese noodle soup).
What does tripe taste like
Although it isn’t as desirable as other meat products, tripe remains a crowd-pleaser by many, especially when well-cooked. Tripe flavor is described as mild when adequately dressed, making it easy to combine with aromatic ingredients like onion, garlic, and other herbs and spices.
Apart from that, cooked tripe has a nice chewy texture and takes on the flavor of other condiments in the dish.
Types of beef tripe
Beef tripe is the most popular tripe variety that’s available in the market today. It features different types, all classified depending on which stomach chamber it belongs to. Here are the four types of tripe that derived from cows.
1. Blanket tripe
Also known as flat tripe, this beef tripe type comes from the first stomach chamber or rumen. It features a smooth texture but is considered to be the worst type of tripe. This tripe is also rarely consumed by humans.
2. Honeycomb tripe
Honeycomb tripe refers to a beef tripe variety taken from the cow’s second chamber or the reticulum. Unlike blanket or flat tripe, honeycomb has a more palatable flavor and tender texture.
3. Omasum or book tripe
This beef tripe type can be found in the third stomach chamber. It’s described as a mix between blanket and honeycomb tripe, offering a balance of flavor between the two. Omasum tripe is often used for making sausages.
4. Reed tripe
Reed tripe comes from the fourth stomach chamber of the cow, also known as abomasum. The tripe taste varies from strong to mild. According to masterclass.com, this variety is the least common in cooking.
How do you cook tripe?
If you’re planning to buy tripe in the meat shop, you must consider purchasing those well-dressed ones. Typically, butchers are the ones who clean or prepare this parboiled tripe. The cooks will then continue preparing it further at home.
In case it’s your first time cooking tripe meat, here’s what you need to do before including it in your recipes.
- First, scrub the tripe with salt and vinegar. This process can remove impurities from the product.
- Then soak it in cold water for five to 10 minutes.
- Rinse the tripe and cut it into pieces to your liking.
- Put the tripe in a large pot and cook it until tender.
Keep in mind that most pre-cooked tripe sold in stores are bleached in a chlorine solution as it can remove any impurities. Before doing the steps above, make sure to rinse it thoroughly to remove any leftover chlorine residue.
Once done, your tripe is ready to combine with other ingredients! You can either turn it into a menudo dish (a Mexican tripe soup that includes hominy, tomatoes, and spices) or Kare-Kare, a famous Filipino stew made from oxtail, peanut sauce, and vegetables.
Moreover, tripe can be included in savory meals or snacks. You can mix it into eggs with sauteed vegetables, as a salad topper, as an ingredient in homemade sausage and pasta, or try deep-frying it if you opt for some crunchy goodness.
Tips on buying tripe
Here are some of the essential tips to consider before purchasing tripe in the meat market.
- Look for tripe that’s already dressed or partially cooked.
- Undressed tripe features a brown to green color, so avoid buying those.
- If you’re new to tripe cooking, ask the butcher the best tripe variety for your desired recipe.
How to store tripe
If you’re planning to maximize your tripe’s shelf life, the best thing to do is to store it in a freezer bag. Tripe doesn’t hold well in the fridge, but it will last for up to three weeks in the freezer. Just make sure to label the freezer bags to track the date.
The bottom line
That’s it! I’m hoping that you learn something about this guide and grasp some interesting facts about this underrated organ meat.
If you feel adventurous today and you’re looking for new dishes to expand your palate, then purchasing and cooking tripe meat should be on your to-do list!