Tripe is the edible lining of a ruminant's stomach, which has four distinct compartments that allow for the digestive fermentation of fibrous foods. Tripe appears in traditional dishes in nearly every country in the world, in everything from entrees to cold salads. Because tripe contains a large amount of connective tissue, it should be slow-cooked to achieve a tender result.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C