Tripe……….NASTY!!!!!!

 

  Doesn’t this look disgusting!!!!!   I was reading about it in school today and my mom did a Google search on it……heres what she got ……………….                                                      

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.

Other animals

Tripe may also be produced from any animal with a stomach. In some cases other names have been applied to the 'tripe' of other animals. For example tripe from pigs may be referred to as paunch.

Unwashed tripe

Unwashed (or "green") tripe includes some of the stomach's last contents, giving it an unpleasant odor and causing it to be considered unfit for human consumption. However, this content is desirable to dogs and many other carnivores and is often used in pet food.^[4] Though it is called "green" because it has a high chlorophyll content, in reality it is often greyish brown due to other undigested compounds.

Washed tripe

Washed tripe is more typically known as dressed tripe. To dress the tripe the stomachs are cleaned and the fat trimmed off.^[5] It is then boiled and bleached giving it the white colour more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.

Dressed tripe was a popular nutritious and cheap dish for the working classes from Victorian times up until the latter half of the twentieth century.^[6][7] While still popular in many parts of the world today, the number of tripe eaters, and consequently the number of tripe dressers, in the UK has rapidly declined. Tripe has come to be regarded as a mere pet food as the increased affluence of post war Britain has reduced the appeal of this once staple food. In 2012, the UK Tripe Marketing Board began a campaign to persuade people to try tripe, using humour to target the under 85 demographic. This resulted in a reported 300% increase in tripe sales in some areas.

It remains a popular dish in many parts of continental Europe such as France and Italy. In France, a very popular dish, sold in most supermarkets, is 'Tripe a la mode de Caen'.