Beef Tripe: a bit of towel?
Tripes are consumed all around the globe. They are part of the offal which are rich in protein, minerals and vitamins. Without flesh and muscle, it is a lean yet invigorating meat. Beef tripe comes from one of the four chambers of the stomach of the animal.
Tripes are very popular in African cuisine and can be served as stews, soups or stir-fries. They are great a great companion to rice, plantain or potatoes. In bars in Cameroon, tripe is eaten spicy enough to “lessen the effects of alcohol”.
Tripe is rich in protein and very low in fat. In addition, they are low in salt. They also contain some salt. The guts are usually steamed or simmered. They can also jump in a skillet or fry. Beef tripe are popular in the west of France in dishes like the Caen-style Tripe or Tripes de Coutances which are cooked in cream and bundled in a triple layer of fat (piece made from the thickest parts of rumen). The guts of the city of Cambrai are cooked with beef feet, wine, cider and spices. In Provence, sheep tripes are a favorite and are cooked with a tomato sauce. They can cook with vegetables like eggplant and green beans. The Moroccan and Algerian kitchens cooking of mutton or lamb tripe tajine with spices like saffron and turmeric. We can make soups tripe or breaded and fried tripe.