Beef tripe
Beef stomach with a distinctive texture and abundant connective tissue. Long cooking makes it tender and gelatinous; it provides protein.
What it offers and why to use it
Beef stomach with a distinctive texture and abundant connective tissue. Long cooking makes it tender and gelatinous; it provides protein. Blanch cleaned raw tripe, discard that water and cook in liquid until tender. Finish in a vegetable or pulse sauce.
Beef stomach with a distinctive texture and abundant connective tissue. Long cooking makes it tender and gelatinous; it provides protein.
From shopping to cooking
Choose
Buy tripe cleaned and prepared by the butcher. Confirm whether it is raw or precooked, as cooking times differ substantially.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Blanch cleaned raw tripe, discard that water and cook in liquid until tender. Finish in a vegetable or pulse sauce.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with beef tripe
Beef tripe with shiitake mushrooms
Pressure cooker
Beef tripe and muzzle in Biscayan pepper sauce
Pressure cookerIs any information missing? You can report a nutrition or practical correction.
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