Beef Tripe

Beef tripe is the stomach lining, cleaned and frozen ready to cook. It is lean and high in protein at around 12g per 100g, and its firm, honeycomb texture softens only with long, slow cooking. Thaw fully, rinse, then simmer for 2 to 3 hours (or pressure cook) until tender before adding it to your dish.

It is the heart of many classics: Mexican menudo, Vietnamese pho, Italian trippa, Filipino kare-kare and South Asian tripe curry. Because tripe is mild, it takes on the flavour of the broth or spice around it. Cut it into even strips or squares after the initial simmer. There is no shortcut here; the long cook is what makes it tender.