Beef Tripe

Beef Tripe

Guide: 500g/each


Estimated price


Finest Seam or Honeycomb Tripe

A traditional northern dish, often forgotten - as are its restorative properties, the meat is easy to digest and is pure protein. Served uncooked - nothing is lost.
We take supply of tripe each week - but only once, so it may not be readily available, please check with Steve on 01704 574069

Cooking Advice

Tripe is available in several forms, the bovine stomach has four compartments, two are used in the production of dressed tripe ('scalded & bleached').

The first resembles a honeycomb (reticulum) and that is where the name is drawn from, it is the preferred trip for eating raw, with pepper and vinegar to taste.

Seam tripe is a much larger stomach (omasum), it is usually cooked in milk and seasoned with pepper.

Raw tripe can be cut into strips and deep fried, when cooked it has the consistency of Scampi!

Allergy advice