WHY WE AVOID IT:

Tripe is the stomach lining of sheep🐑, goats🐐, pig🐖 or deer🦌. In the case of beef🐂, it’s the first three portions of the cow’s stomach. The thought of eating another being’s stomach is enough to turn your stomach.

WHY WE SHOULD EAT IT:

Like other organ meats, tripe is a more concentrated source of nutrients compared to muscle meat🥩. It provides a heavy dose of B vitamins like B1, B2, B6, folic acid and B12; fat-soluble vitamins like A, D, E, and K; minerals like phosphorus, sodium, selenium, zinc and manganese; and essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA. Tripe may sound gross, but it forms part of some great-tasting dishes from countries such as France🇫🇷, Italy🇮🇹, Spain, Portugal🇵🇹, Hungary🇭🇺, Bulgaria🇧🇬 and the Arab countries. In Britain🏴󠁧󠁢󠁥󠁮󠁧󠁿, tripe was very popular from the late Victorian times to the 1950s. The French recipe, tripe à la mode de Caen, for example, was William the Conqueror’s favorite dish.
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The Scottish🏴󠁧󠁢󠁳󠁣󠁴󠁿 favorite, haggis, is made from the sheep’s stomach 🐑or paunch, which makes a convenient bag in which to pack the other ingredients. Fresh tripe sold in grocery stores is off-white in color, thoroughly cleaned, with the extra fat removed. Make sure to boil the hell out of it, though — like two or three hours — because it has a rubbery texture, and if it’s not thoroughly cooked, can give your jaw muscles an unforgettable workout.