Tripe Recipes
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Tripe comes from the ox and is the lining of the stomach. Tripe from the first stomach is the smoothest and is known as blanket. From the second stomach comes the honeycomb tripe. It is a light, easily digested meat, It is sold already cleaned and blanched, but it requires further cooking.
Tripe should be thick, firm and white; avoid any that is slimy and grey or has a flabby appearance.
