Editing Tripe (section)

== Types ==

===Beef===

{{multiple image
 | Align = right
 | direction = vertical
 | total_width = 
 | image1 = Rumen-blanket1.jpg
 | alt1 = Rumen tripe
 | caption1 = Rumen beef tripe, stomach chamber 1. Blanket or flat tripe.
 | image2 = Reticulum-honeycomb2.jpg
 | alt2 = Reticulum beef tripe
 | caption2 = Reticulum beef tripe, stomach chamber 2. Honeycomb tripe.
 | image3 = Omasum-book3.jpg
 | alt3 =  Omasum beef tripe
 | caption3 = Omasum beef tripe, stomach chamber 3. Book tripe.
 | image4 = Abomasum-reed4.jpg
 | alt4 = Abomasum beef tripe
 | caption4 = Abomasum beef tripe, stomach chamber 4. Reed tripe.
}}

Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a [[cattle|cow]]'s stomach chambers: the [[rumen]] (blanket/flat/smooth tripe), the [[Reticulum (anatomy)|reticulum]] (honeycomb and pocket tripe), and the [[omasum]] (book/bible/leaf tripe). [[Abomasum]] (reed) tripe is seen less frequently, owing to its glandular tissue content.

===Other animals===
Tripe refers to cow (beef) stomach, but includes stomach of any [[ruminant]] including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. {{Lang|es|Tripas}}, the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. 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'', ''pig bag'', or ''[[hog maw]]''.

===Washed tripe===
{{Nutritional value
 | name = Tripe, raw
 | kJ = 355
 | carbs = 0 g
 | sugars = 0 g
 | lactose = 0 g
 | fibre = 0 g
 | fat = 3.69 g
 | satfat = 1.291 g
 | monofat = 1.533 g
 | polyfat = 0.180 g
 | protein = 12.07 g
 | water = 84.16 g
 | vitA_ug = 0
 | thiamin_mg = 0
 | riboflavin_mg = 0.064
 | niacin_mg = 0.881
 | pantothenic_mg = 0.1
 | vitB6_mg = 0.014
 | folate_ug = 5
 | vitB12_ug = 1.39
 | vitC_mg = 0
 | vitD_ug = 0
 | vitE_mg = 0.09
 | vitK_ug = 0
 | calcium_mg = 69
 | iron_mg = 0.59
 | magnesium_mg = 13
 | manganese_mg = 0.085
 | phosphorus_mg = 64
 | potassium_mg = 67
 | sodium_mg = 97
 | zinc_mg = 1.42
 | note = 
 | source_usda = 1
 | float = 
}}

Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off.<ref>{{cite book|title=IFIS Dictionary of Food Science and Technology|year=2009|publisher=Wiley-Blackwell|isbn=978-1-4051-8740-4}}</ref> It is then boiled and bleached, giving it the white color 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 British working classes from Victorian times until the latter half of the 20th century.<ref>{{cite web|title=United Cattle Products|url=http://www.unitedcattleproducts.co.uk/|access-date=19 February 2015}}</ref><ref>{{cite web|title=Butchers Hook|url=http://butchershook.net/2011/04/05/talking-tripe/|access-date=26 March 2012|url-status=dead|archive-url=https://web.archive.org/web/20111022071733/http://butchershook.net/2011/04/05/talking-tripe/|archive-date=22 October 2011}}</ref><ref>{{cite book|last=Houlihan|first=Marjorie|title=A Most Excellent Dish (The English Kitchen)|year=2011|publisher=Prospect Books|isbn=978-1-903018-81-1}}</ref> While it is 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 pet food, as the increased affluence of postwar Britain has reduced the appeal of this once staple food.

It remains a popular dish in many parts of continental Europe such as Portugal, Spain, France and Italy. In France, a very popular dish, sold in most supermarkets, is ''[[tripes à la mode de Caen]]''. In Spain {{Lang|es|[[Callos a la Madrileña|callos a la madrileña]]}} are served as [[tapas]] in many restaurants as well as in supermarkets. The most beloved and celebrated dish in the city of [[Porto]] and surrounding areas, in Portugal, is '[[tripas à moda do Porto]]', a tripe stew made with white butter beans, carrots, paprika and chouriço. It is so loved that locals are called 'Tripeiros', in an homage to the 'tripa' (tripe).