per 100 grams
Carbohydrates 2 g
Proteins 11.7 g
Fats 4.1 g
Water 81.7 g
Sugar 0 ug
Fiber 0 ug
Ash 0.6 grams

Beef Tripe

94 Calories per 100g

Beef tripe is a type of animal stomach tissue, typically consumed as a food delicacy and considered to be a delicacy by some cultures. Beef tripe is generally cooked or stewed and can be found in both fresh and dried forms. Although it may seem like an odd cut of meat to some, it is actually a prized item for many people around the world, who see it as a delicacy that not only tastes good, but comes with a variety of health benefits.

So what actually is tripe? Well, it refers to the edible lining of any stomach belonging to a mammal, most commonly cows and pigs. Traditionally, beef tripe is the wall of the first three parts of the cow's stomach, known as the rumen, reticulum, and omasum. In comparison, sheep tripe is the lining of the final two parts of their stomach, known as the abomasum and psalterium.

Beef tripe is an excellent source of several nutrients, such as protein, vitamins A and B12, zinc, magnesium and iron. It is also rich in collagen, which helps promote healthy skin and minimize wrinkles. Additionally, beef tripe contains many amino acids, which are needed for the formation of proteins and other bodily functions.

In terms of taste, beef tripe is quite savoury. Depending on the cut and preparation, it can be quite tough, or tender and delicious when cooked correctly. Firstly, tripe must usually be pre-soaked for up to eight hours. To tenderise the beef tripe and achieve a softer texture it must be boiled for long periods, until it is tender enough to cut through with a knife. When it is boiling, some people like to add vegetables, spices and herbs to add additional flavour.

Some people use a pressure cooker to speed up the cooking process. Once the tripe is cooked, finely chop it into small pieces and either fry it in a pan with onions, peppers and garlic or simmer it in a pan covered with a sauce. If you like to keep things simple, you can season boiled beef tripe with salt and pepper, before serving with a garnish of fresh parsley.

Whether you eat it as a main course or side dish, beef tripe is an incredibly versatile meat that can be enjoyed with a variety of sauces, herbs and spices. For example, tripe is commonly eaten in Mexican dishes such as menudo and tacos de tripa. It is also used in continental cuisine, such as Italian dishes including pizzoccheri and tripes alla Romana.

Despite its nutritional benefits and versatile culinary uses, there are some downsides to eating beef tripe. Firstly, some people find that it has an unpleasant ‘offal’ taste and smell. Secondly, beef tripe can be difficult to digest due to its stringiness, and can cause intestinal discomfort if eaten in large amounts. Finally, it is important to note that raw beef tripe must never be eaten due to the risk of bacterial contamination.

All in all, beef tripe is an excellent source of nutrients, but should be enjoyed in moderation. If you’d like to try it for yourself, don’t forget to soak it for at least eight hours, boil it for a long time, and season it accordingly. Why not give it a go? Who knows, you may just find yourself a new favourite dish.