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 Yehodiqa t'ibs (tripe recipe from Ethiopia) In running water, clean the tripe, liver, kidney and intestine thoroughly. Cut separately in small sizes and set aside. In a large frying pan cook ...		Did you know? Each tripe has its name Beef tripe has several names. The rumen is called blanket, flat or smooth tripe. The reticulum is called honeycomb or pocket tripe. The omasum is called book, bible, or leaf tripe. The abomasum is called reed tripe.