Tripe, the Glossary
Tripe is a type of edible lining from the stomachs of various farm animals.[1]
Table of Contents
183 relations: Abomasum, Accompaniment, Afghan cuisine, American cuisine, Andouille, Andouillette, Assyrian cuisine, Avgolemono, Bak kut teh, Bantu languages, Baodu, Belgian cuisine, Belizean cuisine, Berbere, Bile, Bolivian cuisine, Bosnia and Herzegovina, Bosnia and Herzegovina cuisine, Botifarra, Botswana cuisine, Bulgaria, Caldume, Callos a la Madrileña, Caribbean cuisine, Catalan cuisine, Cattle, Chakna, Chickpea, China, Chinese cuisine, Chinese Indonesian cuisine, Chitterlings, Chorizo, Cork (city), County Limerick, Couscous, Croatian cuisine, Culture of Kenya, Czech cuisine, Demographics of Zimbabwe, Djiboutian cuisine, Dobrada (food), Drisheen, East India, Eastern European cuisine, Egyptian cuisine, Eid al-Adha, Eritrean cuisine, Ethiopian cuisine, Filipino cuisine, ... Expand index (133 more) »
Abomasum
The abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants.
Accompaniment
Accompaniment is the musical part which provides the rhythmic and/or harmonic support for the melody or main themes of a song or instrumental piece.
Afghan cuisine
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties.
American cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States.
See Tripe and American cuisine
Andouille
Andouille (from Latin) is a smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine.
Andouillette
Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Tripe and Andouillette are offal.
Assyrian cuisine
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey.
See Tripe and Assyrian cuisine
Avgolemono
Avgolemono (αυγολέμονο or αβγολέμονο literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
Bak kut teh
Bak kut teh (also spelt bah kut teh and abbreviated BKT;, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
Bantu languages
The Bantu languages (English:, Proto-Bantu: *bantʊ̀) are a language family of about 600 languages that are spoken by the Bantu peoples of Central, Southern, Eastern and Southeast Africa.
Baodu
Baodu is a halal tripe dish that is part of Beijing cuisine. Tripe and Baodu are offal.
See Tripe and Baodu
Belgian cuisine
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.
Belizean cuisine
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods.
See Tripe and Belizean cuisine
Berbere
Berbere (በርበሬ bärbäre, በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
Bile
Bile (from Latin bilis), or gall, is a yellow-green fluid produced by the liver of most vertebrates that aids the digestion of lipids in the small intestine.
See Tripe and Bile
Bolivian cuisine
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups.
See Tripe and Bolivian cuisine
Bosnia and Herzegovina
Bosnia and Herzegovina (Босна и Херцеговина), sometimes known as Bosnia-Herzegovina and informally as Bosnia, is a country in Southeast Europe, situated on the Balkan Peninsula.
See Tripe and Bosnia and Herzegovina
Bosnia and Herzegovina cuisine
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina.
See Tripe and Bosnia and Herzegovina cuisine
Botifarra
Botifarra (butifarra; boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.
Botswana cuisine
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa.
See Tripe and Botswana cuisine
Bulgaria
Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. Located west of the Black Sea and south of the Danube river, Bulgaria is bordered by Greece and Turkey to the south, Serbia and North Macedonia to the west, and Romania to the north. It covers a territory of and is the 16th largest country in Europe.
Caldume
Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania. Tripe and Caldume are offal.
Callos a la Madrileña
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Tripe and Callos a la Madrileña are offal.
See Tripe and Callos a la Madrileña
Caribbean cuisine
Caribbean cuisine is a fusion of West African, (Caribbean.). Accessed July 2011.
See Tripe and Caribbean cuisine
Catalan cuisine
Catalan cuisine is the cuisine from Catalonia.
Cattle
Cattle (Bos taurus) are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Mature female cattle are called cows and mature male cattle are bulls. Young female cattle are called heifers, young male cattle are oxen or bullocks, and castrated male cattle are known as steers.
See Tripe and Cattle
Chakna
Chakna or chaakna is a spicy stew, originating from the Indian subcontinent, made out of goat tripe and other animal digestive parts. Tripe and Chakna are offal.
See Tripe and Chakna
Chickpea
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.
China
China, officially the People's Republic of China (PRC), is a country in East Asia.
See Tripe and China
Chinese cuisine
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.
Chinese Indonesian cuisine
Chinese Indonesian cuisine (Masakan Tionghoa-Indonesia) is characterized by the mixture of Chinese with local Indonesian style.
See Tripe and Chinese Indonesian cuisine
Chitterlings
Chitterlings, sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. Tripe and Chitterlings are offal.
Chorizo
Chorizo (from Spanish; Portuguese chouriço) is a type of pork sausage originating from the Iberian Peninsula.
Cork (city)
Cork (from corcach, meaning 'marsh') is the second largest city in the Republic of Ireland, third largest on the island of Ireland, the county town of County Cork and largest city in the province of Munster.
County Limerick
County Limerick (Contae Luimnigh) is a western county in Ireland.
Couscous
Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top.
Croatian cuisine
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition.
See Tripe and Croatian cuisine
Culture of Kenya
The culture of Kenya consists of multiple traditions and trends without a single prominent culture identifying the country.
See Tripe and Culture of Kenya
Czech cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations.
Demographics of Zimbabwe
Demographic features of the population of Zimbabwe include population density, ethnicity, education level, health of the populace, economic status, religious affiliations and other aspects of the population.
See Tripe and Demographics of Zimbabwe
Djiboutian cuisine
Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences.
See Tripe and Djiboutian cuisine
Dobrada (food)
Dobrada (in Portugal) or dobradinha (in Brazil) is a traditional Portuguese and Brazilian dish made from a cow's flat white stomach lining commonly flavoured with paprika, tomato paste, onion, garlic, clove and red pepper paste.
Drisheen
Drisheen (drisín) is a type of blood pudding made in Ireland.
East India
Eastern India is a region of India consisting of the Indian states of Bihar, Jharkhand, Odisha and West Bengal and also the union territory of the Andaman and Nicobar Islands.
Eastern European cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
See Tripe and Eastern European cuisine
Egyptian cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta.
See Tripe and Egyptian cuisine
Eid al-Adha
Eid al-Adha is the second of the two main holidays in Islam alongside Eid al-Fitr.
Eritrean cuisine
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions.
See Tripe and Eritrean cuisine
Ethiopian cuisine
Ethiopian cuisine (የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes.
See Tripe and Ethiopian cuisine
Filipino cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.
See Tripe and Filipino cuisine
Flaki
Flaki or flaczki is a traditional Polish tripe stew. Tripe and Flaki are beef dishes.
See Tripe and Flaki
Florence
Florence (Firenze) is the capital city of the Italian region of Tuscany.
French cuisine
French cuisine is the cooking traditions and practices from France.
Fuqi feipian
Fuqi feipian is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. Tripe and Fuqi feipian are beef dishes and offal.
Gallbladder
In vertebrates, the gallbladder, also known as the cholecyst, is a small hollow organ where bile is stored and concentrated before it is released into the small intestine.
Garlic sauce
Garlic sauce is a sauce prepared using garlic as a primary ingredient.
German cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history.
Ghanaian cuisine
Ghanaian cuisine refers to the meals of the Ghanaian people.
See Tripe and Ghanaian cuisine
Gopchang-jeongol
Gopchang-jeongol. Tripe and Gopchang-jeongol are offal.
See Tripe and Gopchang-jeongol
Goto (food)
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon.
Goulash
Goulash (gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Tripe and Goulash are beef dishes.
Grana Padano
Grana Padano is a cheese originating in the Po Valley, in northern Italy, similar to Parmesan.
Gras-double
Gras-double is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking.
Greek cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora.
Green sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian chimichurri.
Guanciale
Guanciale is an Italian salt-cured meat product prepared from pork jowl or cheeks.
Guatita
Guatita (gut or belly, from Guata; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. Tripe and guatita are beef dishes and offal.
Guizhou
Guizhou is an inland province in Southwestern China.
Gulai
Gulai is a class of spicy and rich stew commonly found in the Malay Archipelago (Indonesia, Malaysia, Singapore, and Brunei).
See Tripe and Gulai
Haggis
Haggis (taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.
See Tripe and Haggis
Hog maw
Hog maw is the stomach of a pig prepared as food. Tripe and Hog maw are offal.
Hominy
Hominy is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the Nahuatl word for "hominy").
See Tripe and Hominy
Horumonyaki
Horumonyaki is a kind of Japanese cuisine made from beef or pork offal.
Hot pot
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
Hot sauce
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients.
Hungarian cuisine
Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars.
See Tripe and Hungarian cuisine
Indian cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.
See Tripe and Indonesian cuisine
Iran
Iran, officially the Islamic Republic of Iran (IRI), also known as Persia, is a country in West Asia. It borders Turkey to the northwest and Iraq to the west, Azerbaijan, Armenia, the Caspian Sea, and Turkmenistan to the north, Afghanistan to the east, Pakistan to the southeast, the Gulf of Oman and the Persian Gulf to the south.
See Tripe and Iran
Iraqi cuisine
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent.
Ireland
Ireland (Éire; Ulster-Scots: Airlann) is an island in the North Atlantic Ocean, in north-western Europe.
Jamaican cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island.
See Tripe and Jamaican cuisine
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
See Tripe and Japanese cuisine
Jordanian cuisine
Jordanian cuisine is a Levantine cuisine developed over time in Jordan.
See Tripe and Jordanian cuisine
Kam people
The Kam people (Kam: Gaeml), officially known in China as Dong people, are a Kam–Sui people and one of the 56 ethnic groups officially recognized by the People's Republic of China.
Kare-kare
Kare-kare is a Philippine stew (kare derives from "curry") that features a thick savory peanut sauce.
Kathmandu
Kathmandu, officially Kathmandu Metropolitan City, is the capital and most populous city of Nepal with 845,767 inhabitants living in 105,649 households as of the 2021 Nepal census and approximately 4 million people in its urban agglomeration.
Khash (dish)
Khash (խաշ; known by the derivations khashi and, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). Tripe and khash (dish) are beef dishes and offal.
Lampredotto
Lampredotto is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.
Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America.
See Tripe and Latin American cuisine
Lavash
Lavash (լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea.
See Tripe and Lavash
Libyan cuisine
The cuisine of Libya is a mix of Berber, Arab and Mediterranean cuisines with Ottoman and Italian influence.
Livestock
Livestock are the domesticated animals raised in an agricultural setting in order to provide labour and produce diversified products for consumption such as meat, eggs, milk, fur, leather, and wool.
Lombard cuisine
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy.
Lyon
Lyon (Franco-Provençal: Liyon), formerly spelled in English as Lyons, is the second largest city of France by urban area It is located at the confluence of the rivers Rhône and Saône, to the northwest of the French Alps, southeast of Paris, north of Marseille, southwest of Geneva, northeast of Saint-Étienne.
See Tripe and Lyon
Mala Mogodu
Mogodu is a Southern African food. Tripe and Mala Mogodu are offal.
Malay world
The Malay world or Malay realm (Indonesian/Malay: Dunia Melayu or Alam Melayu) is a concept or an expression that has been used by different authors and groups over time to denote several different notions, derived from varied interpretations of 'Malay' either as an ethnic group, as a racial category, as a linguistic group or as a cultural group.
Maltese cuisine
Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence.
Marjoram
Marjoram (Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours.
Matoke
Matoke, locally also known as matooke, amatooke in Buganda (Central Uganda), ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu (Eastern Uganda), ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and by the cultivar name East African Highland banana, are a group of starchy triploid banana cultivars, originating from the African Great Lakes.
See Tripe and Matoke
Menudo, also known as Mondongo, pancita (gut or stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Tripe and Menudo (soup) are offal.
Miao people
The Miao are a group of linguistically related peoples living in Southern China and Southeast Asia, who are recognized by the government of China as one of the 56 official ethnic groups.
Moroccan cuisine
Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries.
See Tripe and Moroccan cuisine
Motsunabe
is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. Tripe and Motsunabe are offal.
Mumbar (food)
Mumbar is a type of sausage of middle eastern origin that is made with mutton, rice, black pepper, salt and cinnamon stuffed into an intestine casing - after the sausage has been cooked by boiling and allowed to cool, it is sliced and fried in butter.
Nabemono
Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing"), or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Nepal
Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia.
See Tripe and Nepal
Nigeria
Nigeria, officially the Federal Republic of Nigeria, is a country in West Africa.
Nigerians
Nigerians or the Nigerian people are citizens of Nigeria or people with ancestry from Nigeria.
Normandy
Normandy (Normandie; Normaundie, Nouormandie; from Old French Normanz, plural of Normant, originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in northwestern Europe, roughly coextensive with the historical Duchy of Normandy.
North Macedonia
North Macedonia, officially the Republic of North Macedonia, is a landlocked country in Southeast Europe.
Northeast Italy
Northeast Italy (Italia nord-orientale or just Nord-est) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first level NUTS region and a European Parliament constituency.
Northern England
Northern England, or the North of England, is a region that forms the northern part of England and mainly corresponds to the historic counties of Cheshire, Cumberland, Durham, Lancashire, Northumberland, Westmorland and Yorkshire.
See Tripe and Northern England
Occitan cuisine
A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken.
Offal
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal.
See Tripe and Offal
Omasum
The omasum, also known as the bible, the fardel, the manyplies and the psalterium, is the third compartment of the stomach in ruminants.
See Tripe and Omasum
Padang cuisine
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.
Pakistani cuisine
Pakistani cuisine (پاکستانی پکوان, romanized: pākistānī pakwān) can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia.
See Tripe and Pakistani cuisine
Pancetta
Pancetta is a salt-cured pork belly meat product in a category known as salume.
Pani câ meusa
Pani câ meusa, also spelled pani câ mèusa (or less correctly pani ca meusa), is a Sicilian street food.
Paprika
Paprika (US,; UK) is a spice made from dried and ground red peppers.
Parmesan
Parmesan (italics) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation.
Pashtun cuisine
Pashtun cuisine (پښتنۍ خواړه) refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines.
Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe.
Persian language
Persian, also known by its endonym Farsi (Fārsī|), is a Western Iranian language belonging to the Iranian branch of the Indo-Iranian subdivision of the Indo-European languages.
See Tripe and Persian language
Peruvian cuisine
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa (Maghrebi cuisine and West African cuisine).
See Tripe and Peruvian cuisine
Philadelphia Pepper Pot
Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. Tripe and Philadelphia Pepper Pot are offal.
See Tripe and Philadelphia Pepper Pot
Pho
Phở or Pho is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes chicken (phở gà). Tripe and pho are beef dishes.
See Tripe and Pho
Pieds paquets
Pieds paquets or pied et paquets (literally, feet packet or feet and packages in French) is a local dish and culinary specialty of Marseille and Sisteron but also commonly found in much of Southeastern France.
Pig
The pig (Sus domesticus), also called swine (swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal.
See Tripe and Pig
Polish cuisine
Polish cuisine (kuchnia polska) is a style of food preparation originating in and widely popular in Poland.
Pork
Pork is the culinary name for the meat of the pig (Sus domesticus).
See Tripe and Pork
Porto
Porto, also known as Oporto, is the second largest city in Portugal, after Lisbon.
See Tripe and Porto
Portuguese cuisine
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
See Tripe and Portuguese cuisine
Potted meat
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat.
Provence
Provence is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south.
Puerto Rico
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Qiandongnan Miao and Dong Autonomous Prefecture
Qiandongnan Miao and Dong Autonomous Prefecture (Hmu language: Qeef Dongb Naif Dol Hmub Dol Gud Zid Zid Zeb; Kam language: Qeens Donc Nanc Nyenc Miiul Nyenc Gaeml Zil Zil Zous), also known as Southeast Qian Autonomous Prefecture of Miao and Dong and shortened as S.E. Qian Prefecture (Qeens Donc Nanc Zous), is an autonomous prefecture in the southeast of Guizhou province in the People's Republic of China, bordering Hunan to the east and Guangxi to the south.
See Tripe and Qiandongnan Miao and Dong Autonomous Prefecture
Reticulum (anatomy)
The reticulum is the second chamber in the four-chamber alimentary canal of a ruminant animal.
See Tripe and Reticulum (anatomy)
Romania
Romania is a country located at the crossroads of Central, Eastern, and Southeast Europe.
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character.
See Tripe and Romanian cuisine
Rouergue
Rouergue is a former province of France, corresponding roughly with the modern department of Aveyron.
Rumen
The rumen, also known as a paunch, is the largest stomach compartment in ruminants and the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals.
See Tripe and Rumen
Ruminant
Ruminants are herbivorous grazing or browsing artiodactyls belonging to the suborder Ruminantia that are able to acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion, principally through microbial actions.
Salento
Salento (Salentino: Salentu, Salentino Griko: Σαλέντο), also known as Terra d'Otranto, is a cultural, historical and geographic region at the southern end of the administrative region of Apulia, in southern Italy.
Samuel Pepys
Samuel Pepys (23 February 1633 – 26 May 1703) was an English diarist and naval administrator.
Sapu Mhicha
Sapu Mhichā is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Tripe and Sapu Mhicha are offal.
Satay
Satay (in USA also), or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce.
See Tripe and Satay
Saure Kutteln
Saure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. Tripe and Saure Kutteln are offal.
Scottish cuisine
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland.
See Tripe and Scottish cuisine
Sekba
Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup.
See Tripe and Sekba
Serbia
Serbia, officially the Republic of Serbia, is a landlocked country at the crossroads of Southeast and Central Europe, located in the Balkans and the Pannonian Plain.
See Tripe and Serbia
Sheep
Sheep (sheep) or domestic sheep (Ovis aries) are a domesticated, ruminant mammal typically kept as livestock.
See Tripe and Sheep
Sicilian cuisine
Sicilian cuisine is the style of cooking on the island of Sicily.
See Tripe and Sicilian cuisine
Slovak cuisine
Slovak cuisine varies slightly from region to region across Slovakia.
Somali cuisine
Somali cuisine was influenced by many different countries mainly due to trade, but traditionally also varies from region to region due to the expansive landmass Somalis inhabit.
Sopa de mondongo
Sopa de mondongo (also known as Chas) is a soup made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. Tripe and Sopa de mondongo are offal.
See Tripe and Sopa de mondongo
Soto (food)
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables.
South African cuisine
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country.
See Tripe and South African cuisine
Soy sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
Spanish cuisine
Spanish cuisine consists of the traditions and practices of Spanish cooking.
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
See Tripe and Stew
Stomach
The stomach is a muscular, hollow organ in the upper gastrointestinal tract of humans and many other animals, including several invertebrates.
Tablier de sapeur
Tablier de sapeur (literal meaning: sapper's apron) is a Lyonnais speciality dish made from beef tripe, specifically the gras-double, which is the membrane of the rumen. Tripe and Tablier de sapeur are offal.
See Tripe and Tablier de sapeur
Tapas
Tapas are appetisers or snacks in Spanish cuisine.
See Tripe and Tapas
Trinidad and Tobago cuisine
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles.
See Tripe and Trinidad and Tobago cuisine
Tripas
Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripe and Tripas are offal.
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Tripas à moda do Porto
Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. Tripe and Tripas à moda do Porto are offal.
See Tripe and Tripas à moda do Porto
Tripe Marketing Board
The Tripe Marketing Board is a UK-based online publication which seeks to promote the consumption of tripe through the use of humour. Tripe and tripe Marketing Board are offal.
See Tripe and Tripe Marketing Board
Tripe soup
Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach).
Tripes à la mode de Caen
Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France. Tripe and Tripes à la mode de Caen are offal.
See Tripe and Tripes à la mode de Caen
Tripoux
Tripoux (or Tripous) is a French dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. Tripe and Tripoux are offal.
Trippa alla romana
Trippa alla romana is a traditional dish of Roman cuisine. Tripe and Trippa alla romana are offal.
See Tripe and Trippa alla romana
Tunisian cuisine
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity.
See Tripe and Tunisian cuisine
Turkey
Turkey, officially the Republic of Türkiye, is a country mainly in Anatolia in West Asia, with a smaller part called East Thrace in Southeast Europe.
See Tripe and Turkey
Turkish cuisine
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora.
Ugali
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire.
See Tripe and Ugali
Uganda
Uganda, officially the Republic of Uganda, is a landlocked country in East Africa.
See Tripe and Uganda
Veneto
Veneto or the Venetia is one of the 20 regions of Italy, located in the north-east of the country.
See Tripe and Veneto
Vicia faba
Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae.
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam.
See Tripe and Vietnamese cuisine
Yakiniku
, meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. Tripe and Yakiniku are offal.
Yoruba language
Yoruba (Yor. Èdè Yorùbá,; Ajami: عِدعِ يوْرُبا) is a language that is spoken in West Africa, primarily in Southwestern and Central Nigeria.
References
[1] https://en.wikipedia.org/wiki/Tripe
Also known as Beef tripe, Cow stomachs, Pátsas, Tripes, Trippa, Škembići.
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