TripeTripe is available in several forms, the bovine stomach has four compartments, two are used in the production of dressed tripe ('scalded & bleached').
Honeycomb (reticulum) looks like a honeycomb carpet and that is where the name is drawn from, it is the preferred tripe for eating raw, with pepper and vinegar.
Seam Tripe is a much larger stomach (omasum), it is usually cooked in milk and sliced Onion then seasoned with pepper and its ready to cook.
Loose Chitterlings described as 'Pipes and Maws' are pig intestine, that are cleaned, bleached and cooked ready for further cooking as required.
Chitterlings Pipes are pig intestine, ex the bag (Maw) that are cleaned, bleached and cooked ready for further cooking as required.
Cow Heel is the whole heel (cut in half) that are cleaned, bleached, dressed and cooked ready for further cooking.
Uncooked Honeycomb Tripe is cleaned and bleached - but not cooked. The colour is a result of the pigments of the grasses and diet of the animal. This tripe leaves the cooking and flavouring of the tripe to suit the customer's preference.
Raw Tripe (Masom) is cleaned but not dressed or bleached.
The 'bleach' used to dress the white tripe and Chitterlings is Hydrogen peroxide a traditional and approved FOOD SAFE chemical treatment.