
beef tripe
Also known as: ox tripe, beef stomach
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Also known as: ox tripe, beef stomach
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams

An authentic Mexican street food classic, these Tripas Tacos feature beef tripe slow-boiled with aromatics until incredibly tender, then pan-fried to a perfect crisp. Served in warm, doubled-up corn tortillas and topped with classic onion and cilantro, they offer a unique texture and rich flavor that's a true delicacy.

A hearty, traditional Mexican soup featuring tender beef tripe and hominy in a rich, red chile broth. This classic comfort food is slow-cooked to perfection and perfect for a weekend meal, often enjoyed for breakfast.
Raw beef tripe is highly perishable and should be used within 1 to 2 days of purchase when stored in the refrigerator.
Yes, beef tripe freezes well. Wrap it tightly in plastic wrap and place it in a freezer bag; it will maintain quality for about 3 months.
Scrub the tripe with coarse salt and rinse with vinegar or lime juice to remove impurities and neutralize the strong scent.
White tripe has been 'bleached' or cleaned in a chlorine bath by the processor. Grey or 'green' tripe is unbleached and requires more intensive cleaning.
Depending on the recipe, squid or thick-cut shiitake mushrooms can provide a similar chewy texture.
Yes, like most organ meats, tripe is relatively high in cholesterol, containing about 95mg per 100g serving.
Spoiled tripe will have a slimy texture, a very pungent or sour ammonia-like smell, and may show signs of discoloration.
Common dishes include Mexican Menudo, Vietnamese Pho, Italian Trippa alla Romana, and various Dim Sum preparations.
If undercooked, tripe is very rubbery and tough. It must be simmered for several hours until it reaches a tender, melt-in-the-mouth consistency.
beef tripe is a versatile ingredient found in cuisines around the world. With 85 calories per 100g and 12.1 grams of protein, it's a nutritious addition to many dishes.
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