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.

Upload your tripe recipes on this growing database at Trippa.net and share them online with the rest of tripe lovers all over the world.
 

Random Tripe Recipe Patasca peruana (tripe recipe from Peru) Place the tripe, the cow's leg, the brisket, the ox tail, and the dried corn in a large pot. Fill with water, then cover the pot and cook over...		Did you know? Menudo party Given that menudo is time and labor intensive to prepare, the entire family usually participates in its preparation, as it is an occasion for social interaction with others. Menudo parties are held regularly to celebrate births, Christmas, and other special occasions.