Tripe
Tripe
Tripe (/traɪp/) is a type of edible offal from the stomachs of various farm animals.
Etymology
The word "tripe" comes from the Old French tripe which refers to the entrails of slaughtered animals.
Definition
Tripe is a culinary term used to refer to the stomach lining of various domesticated animals including cattle, sheep, and pigs. It is often used in various regional cuisines around the world, including in France, Italy, Spain, and Asia.
Preparation and Use
Tripe is typically cleaned, cooked for a long time to tenderize it, and then used in various dishes. It can be stewed, braised, fried, or included in soups. In many cultures, tripe is used in traditional dishes such as the French andouillette, the Italian trippa alla romana, the Spanish callos a la madrileña, and the Asian pho.
Related Terms
- Offal: Refers to the internal organs and entrails of a butchered animal.
- Andouillette: A coarse-grained sausage made with pork intestines or chitterlings, pepper, wine, onions, and seasonings.
- Trippa alla romana: A traditional Italian dish made with tripe, tomato sauce, Parmesan cheese, and mint.
- Callos a la madrileña: A traditional Spanish dish made with tripe, chickpeas, and chorizo.
- Pho: A Vietnamese soup consisting of broth, rice noodles, herbs, and meat, often beef or chicken.
External links
- Medical encyclopedia article on Tripe
- Wikipedia's article - Tripe
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