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	Tripe
		Tripe is the stomach of various ruminating animals.
		Classified as offal[?], most tripe used for cooking is taken from cows.
		The traditional British dish Tripe and onions[?] and the French dish Tripes à la mode de Caen (tripe Caen style) are well-known known tripe dishes.
	www.ebroadcast.com.au /lookup/encyclopedia/tr/Tripe.html (58 words)

	Tripe - Wikipedia, the free encyclopedia
		Tripe is a type of edible offal made from the stomach of various domestic animals.
		Beef tripe is typically made from the first three of a cow's four stomachs, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
		Tripe is also a term synonymous with rubbish, in the sense of something of little value, or nonsense, and is often used in the Yorkshire dialect.
	en.wikipedia.org /wiki/Tripe (632 words)

	Tripe Glossary Term (Site not responding. Last check: 2007-09-11)
		Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.
		Beef tripe is most often obtained from the first three of the four stomachs of beef cattle: rumen, reticulum, and omasum.
		Tripe can be cooked as is and served as a main dish or it can be added to casseroles and stews.
	www.recipetips.com /glossary-term/t--34830/tripe.asp (181 words)

	Document Title
		To the exiles over a certain age, the mere mention of packet and tripe was enough to bring a wistful longing to the eyes and palate of most exiled Limerickmen in lands far away.
		There was the Barrett family in the "sandmall" they were renowned for their packet and tripe in the early part of the last centuary, but the most famous and, the only one I remember, and the last to go, was Treacys.
		Packet and tripe no longer comes from Limerick but is brought from Cork a few times a week and a small number of butchers sell it to an older and older customer base as each year passes.
	www.limerick.com /alimk/auld4.html (687 words)

	Dry Lamb Food Ingredients
		Tripe is one of the most healthy natural foods available and provides many benefits to overall health and appearance.
		By leaving it "green", the tripe retains all of the nutrients from the partially digested grasses and grains in the stomach.
		The proportions of tripe to commercial food can range from 25% tripe to 75% commercial food, or be as high as 75% tripe and 25% commercial food.
	www.sitstay.com /store/edibles/ingredients/tripetFAQ.htm (542 words)

	Tripe, Tripe, Glorious Tripe. tripe recipes, offal, tripe history - tripesite.com
		Tripe from the fourth stomach, the abomasum, produces "reed tripe"-glandular tripe and is rarely used.
		Long strips of kid and lamb tripe are twisted together in a rope as long as three feet (a coda or cordula)j and grilled or cooked on the spit.
		Tripe it was; and Meg, in high joy, protested he should say, in half a minute more, it was the best tripe ever stewed.
	www.tripesite.com /lore.html (5065 words)

	Images from Tripe
		Tripe had used a piece of equipment called binocular camera, which was invented in 1849 for use in stereo-photography.
		Tripe had photographed these panels before they were mounted on the walls in the gallery of the museum.
		Thomas, author of History of Photography in India, 1840-1980, records that Tripe's assistant Iyahsawmy, who was a photography instructor at the School of Arts and Crafts in Madras, was a good photographer and produced a number of impressive pictures.
	www.flonnet.com /fl1815/18150700.htm (1494 words)

	Chef Mavro offers up a delicious tripe stew - The Honolulu Advertiser - Hawaii's Newspaper
		Tripes à la mode de Caen, the Norman dish that is among the most famous uses for tripe, was the first dish Mavro ever made from scratch as a young man. But he knew Islanders would prefer simple tripe stew.
		Tripe, by the way, is the inner lining of the stomach of cattle, hogs or sheep.
		There are three types of tripe, and the one most people prefer for its tenderness and subtlety of flavor is honeycomb tripe, from the animal's second stomach.
	the.honoluluadvertiser.com /article/2004/Oct/06/il/il22a.html (551 words)

	Tripe palms. DermNet NZ
		Tripe palms are characterised by thickened velvety palms that have the appearance of tripe, the stomach lining of beef, pork, or sheep.
		The cause of tripe palms is not clearly understood but is thought that it is due to substances from the associated cancer that stimulate the palmar skin cells to proliferate.
		Tripe palms are less frequently associated with bullous pemphigoid, psoriasis, and exfoliative dermatitis.
	www.dermnetnz.org /systemic/tripe.html (374 words)

	This question is more than the usual tripe
		I say tripe is the stomach of an animal, but just how greasy it is I don't know.
		Tripe is the lining of a cow's stomach, but it is sometimes made with sheep or pig stomachs.
		There are four kinds of tripe: blanket or smooth tripe, honeycomb tripe, pocket tripe and book or leaf tripe.
	www.azcentral.com /news/columns/articles/1204clay1204.html (352 words)

	Tripe
		Tripe is another word for the stomach of a ruminating animal.
		When we say that tripe is "green" we are referring to the fact that it is not bleached and scalded.
		Remember though, that green tripe all by itself is not a complete and balanced meal, and should not be used as the sole diet.
	www.auntjeni.com /tripe.htm (862 words)

	Roadfood.com Forums - Tripe Sandwich
		Tripe can taste wonderful; soft and buttery with a faint hint of meat if it has been stewed long in either a tomato based sauce or in a sauce without tomatoes (the French stew it in Calvados, an apple brandy, and call it "a la mode de Caen").
		Unfortunately, if the tripe is not fresh, it can reek of a nasty ammonia-like smell which cooking does not dissipate.
		Tripe is the stomach of, usually, a cow.
	www.roadfood.com /forums/topic.asp?TOPIC_ID=4501 (1313 words)

	Tripe the best meal for hungry hounds
		Tripe can also be safely fed to very young puppies, when it should be minced or very finely chopped, and scalded - the resultant broth making a naturally delicious and nutritious meal when added to wholemeal kibble.
		I allow my hounds of all ages as much tripe as they want, and it is surprising how much even young puppies will eat without any digestive upsets.
		The most often-voiced excuse for not feeding tripe the Irish way is the mess and smell and the difficulty of coping with large tripe, but tripe can also be bought in most pet shops or dog food suppliers ready minced in blocks or bags, either fresh or frozen.
	www.k9magazinefree.com /cgi-bin/preview.pl?p=iss1p25 (655 words)

	Taste: Tripe's flavor tried and true through the ages
		According to The New Gastronomique Larousse (1977 edition), "The first stomach of oxen (beef) is used for the famous tripes a la mode de Caen and gras-double a la lyonnaise.
		Tripe is a meat not often found on menus today nor always carried in supermarkets.
		Cook the tripe slowly in water or stock to cover for 3 to 4 hours or until tender.
	www.sptimes.com /2003/05/21/Taste/Tripe_s_flavor_tried_.shtml (842 words)

	Tripe Fried Rice (Nasi Goreng Babat) (Site not responding. Last check: 2007-09-11)
		Boil tripe with water, add salt and ginger, until tender and the water has evaporated.
		Once the tripe is tender, remove and cut into small pieces.
		Fry until the tripe is a bit crispy.
	www.melroseflowers.com /mkic/indo_recipes/rice/tripe_fried_rice.html (94 words)

	The Great British Kitchen
		Lancashire claims to be the home of tripe and onions, an inexpensive and filling dish.
		Tripe is the stomach linings of an ox; the first stomach's lining is called blanket, the second honeycomb and the third thick seam.
		Tripe should always be sold dressed and parboiled.
	www.greatbritishkitchen.co.uk /recipes_result.asp?name=tripeandonions (172 words)

	PM - A load of tripe
		Tripe, says the Macquarie Dictionary is "the first and second divisions of the stomach of a ruminant, especially of the ox kind".
		Businesswoman Marjorie Anderson, one of 11 women at the lunch, is a member because it brings back fond memories of the tripe her mother used to make.
		It was described to me by one of the diners as "a tripe sandwich" in white sauce with parsley.
	www.abc.net.au /pm/content/2006/s1739359.htm (896 words)

	Cook's Thesaurus: Miscellaneous Variety Meats
		tripe Notes: Tripe is the name given to the stomachs of various animals, but most recipes that call for it intend for you to use beef tripe.
		Honeycomb tripe is meatier and more tender than the other kinds and considered to be the best, but all these kinds of tripe can be used interchangeably in recipes.
		Tripe is almost always sold bleached and partially cooked.
	www.foodsubs.com /MeatvarMisc.html (498 words)

	Pepys' Diary: Tripe
		"Tripe is the muscular lining of beef stomach (can also be from sheep or pigs, but rarely).
		According to Homer, it 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.
		Beef tripe is typically made from the first three of a cattle’s four stomachs, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
	www.pepysdiary.com /p/5544.php (525 words)

	Tripe with Apple Vinegar and Porcini Mushrooms - Recipe Art Culinaire - Find Articles
		For the tripe, bring a medium saucepan of water to a boil.
		Add the tripe and two tablespoons of vinegar and maintain a boil for one hour.
		Add the tripe, pearl onions, white wine, fl peppercorns and remaining apple vinegar and saute until tender.
	www.findarticles.com /p/articles/mi_m0JAW/is_2001_Spring/ai_72658360 (387 words)

	Book of Tripe (Site not responding. Last check: 2007-09-11)
		This weeping issue brings to mind questions of structure, and does so in such a way as to leave the mind ignorant as to the nature of the bringing agent, arming it only with a clue of a hunch of a notion that the agent is not very nice.
		To delineate a structure appropriate to the subject or essence of this tripe (i.e., tripe), one must know this essence or subject up close and personal (note the word "personal" as indicating the onset of a personal tone), which in turn can happen by looking closely at its corresponding appropriate structure.
		This is obviously a fairly specific kind of free association, as free association in general, unlike tripe, provides entirely the basis for all things artistic or humorous or otherwise creative.
	imagiware.com /~mark/tripe/tripe02.shtml (1276 words)

	Tripe, Tripe, Glorious Tripe. tripe recipes, tripe history, offal - tripesite.com
		Tripe is, in turn, both worshiped & reviled.
		To generations whose only exposure to the delights of tripe has been the ubiquitous Tripe + Onions, in white sauce, such prejudices are both ingrained and understandable.
		Tripe's true homeland is the north of England where it is part of popular culture and cuisin"e - as illustrated by the famous Bill Tidy cartoon series, The Fosdyke Saga (Methuen, London 1984).
	www.tripesite.com /index.html (216 words)

	Mexican Tripe Soup (Site not responding. Last check: 2007-09-11)
		Place the blanched foot and the tripe in a six-quart pot with the onion, carrots and garlic.
		Spoon out and taste a piece of tripe to make sure it is completely tender - if not, simmer for 30 minutes more and keep checking until it's done.
		Let the solids cool slightly and then sort through, discarding the vegetables, throwing the pieces of tripe into the broth, and setting the pieces of calf's foot aside on a cutting board.
	gatewayno.com /cuisine/recipes/misc/mexican_tripe.html (314 words)

	Bucharia suja/limpa - processed and unprocessed tripe (Portuguese to English translation glossary) Meat,Manufacturing,
		By definition unprocessed tripe cannot be free from this bacteria by the very nature of it\'s function within the animal.
		Hi green tripe is unprocessed tripe, my dogs love it and so does everyone elses dogs, probably, barf isn,t complicated once u get the hang of it, the other...
		The "gut room" is where the insides of animals are removed, but the "tripes" are the kind of meat that is processed for consumption.
	www.proz.com /kudoz/1034455 (785 words)

	GRIDtoday: GRID COMPUTING -- HYPE OR TRIPE?
		In fact, while tripe, a dish that many find repulsive, is laboriously cooked and prepared in dozens of countries, recipes in Italy and France are quite elaborate and according to many well-respected food critics, quite tasty.
		The city of Caen is known as the center for tripe cuisine in France.
		As food goes, tripe is known for being cheap and nutritious, and as such it has survived centuries of criticism.
	www.gridtoday.com /04/1206/104358.html (1658 words)

	tripe roman style - trippa alla romana
		Trippa alla Romana (tripe Roman style) is a masterpiece by itself.
		The taste of tripe cooked with tomato blends perfectly with the pecorino romano cheese and the fresh mint, giving this dish a unique flavor.
		When the tripe is almost ready, remove the lid and let the liquid evaporate to thicken the sauce.
	www.annamariavolpi.com /tripe.html (249 words)

	Beef & Tripe Order Page
		Green Tripe with Trachea and Gullet, ground, 1 lb.
		The fresh raw trachea and gullet are ground in with the tripe.
		Green Tripe with Trachea and Gullet, ground, 2 lb.
	www.fremontbarfcoop.com /all_closed/beef.htm (678 words)

	Technique, Recipe, Chef Chris Cosentino on StarChefs.com
		Honeycomb tripe is the tender, tasty stomach lining of the animal's second stomach chamber.
		It's important to clean the tripe properly so no grit remains, and cook in at a low heat for a long period of time until the honeycomb is infused with aromatic cooking liquid and tender all the way through.
		In a large mixing bowl, toss the tripe with a portion of the vinaigrette, adding a little at a time until it reaches the desired acidity.
	www.starchefs.com /events/studio/techniques/CCosentino/index.shtml (406 words)

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