It is not that difficult to find recipes using lamb's, pork's, goat's or hen's tripe. Similarly, one can find out, for example, that the ancient Aztecs used to eat deer's tripe, while the Sciites in the Gobi desert still roast, on a fire made of camels' bones, the animal's own tripe stuffed with the camel's hump minced meat. "Tripe" is, as a matter of fact, a term that is often used to indicate the stomach or, in general, the innards of any kind of animal.

The tripe mentioned in this website though, jokingly referred to as "the fifth quarter", is the bovine one, specifically that of oxen, cows, calves or steers. Tripe is simply the stomach of the slaughtered bovines. Usually is about ten kilograms in weight and it is made of four parts with names that vary from country to country and, in some cases, from region to region.

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Random Tripe Recipe Cazuela de mondongo (tripe recipe from Paraguay) In a skillet, with olive oil sautee the onions, peeled and chopped, the bacon cut in fine strips, and the leaves of laurel. When the onions are tra...		Did you know? Tripe in Ancient Greece According to Homer, tripe was prepared in honor of Achilles, son of Thetis and Peleus, petulant hero of the Trojan war, killer of Hector who ultimately fell at the hand of Paris.