Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

tripe generally defined as the stomach of ruminants (even-toed, hoofed animals with a three- or four-chambered stomach such as the cow, ox, sheep, deer, etc.). Tripe from cow/ox/calf is much the most common. There are four types:

  • The paunch or rumen (the first and biggest compartment of the stomach of a ruminant) provides what is called plain or flat or blanket tripe. It is also known as double tripe (French gras-double) because its smoothly seamed exterior and its inside lining are quite distinct. It may also be called thick-seam tripe.

  • The walls of the reticulum (the second compartment) provide honeycomb tripe, so named because of its appearance. It is often attached to flat tripe, but is more tender than the other (French réseau; millet; caillette).

  • The omasum or psalterium (third compartment) is known as leaf, book, or Bible tripe (French feuillet; bonnet).

  • The abomasum is described as the ‘true glandular stomach’ but the least important for cooks (French franche mule).