Tripe

Tripe comes from the lining of an animal's first and second stomachs. It usually comes from a cow or ox, although pig's, sheep's or lamb's stomachs may also be used. The tripe from the first stomach is smooth and is known as blanket tripe, whereas the tripe from the second stomach is known as honeycomb tripe, due to its distinctive pattern and texture.

Tripe is usually sold already prepared and partly cooked; it should look firm, white and fresh - avoid any that looks flabby, grey or slimy. Ask your butcher how much longer it should be cooked - it may be stewed, boiled in milk, or sliced and deep fried.