Tripe is the edible lining of the stomachs of various farm animals, including cattle, pigs, and sheep. It is a tough part of the animal that requires long cooking times to become tender. Tripe can be categorized into different types depending on which part of the stomach lining is used. For example, beef tripe is made from the muscle wall of the interior mucosal lining, while book tripe comes from the third stomach chamber, the omasum.

Tripe is a common ingredient in many cuisines around the world, including Italian, Chinese, and Caribbean. It is often used in stews, soups, curries, and boiled or braised dishes. Properly prepared tripe has a mild, liver-like taste that pairs well with herbs and aromatics.

Although tripe is not as popular as it once was, it remains a nutritious and low-calorie food that is high in vitamin B12, iron, calcium, and protein. Tripe used to be a popular and cheap dish for the working classes in the UK, but it has since declined in popularity and is now often regarded as pet food.

To prepare tripe, it must be cleaned and tenderized through a process that can vary depending on the type of tripe being used. There are many different recipes for tripe, and it can be a fun and diverse ingredient to experiment with in the kitchen.