International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Stomaco/Trippa

Stomach/Tripe

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Tripe is the term used to refer to the stomach lining of ruminant animals. In the case of beef, tripe can come from the lining of any one of the animal’s four stomachs. Tripe from oxen and sheep comes from their first and second stomachs.

Honeycomb tripe (from beef or veal), usually sold blanched and frozen, is the type most often consumed in the United States. Regional specialties in Italy use other types of tripe: lamb tripe, in Abruzzo; pig and beef tripe, in Lombardia; and beef tripe, in Lazio.