Lamb tripe, or lamb’s napkin, is eaten all over the world. They are part of the offal which is rich in protein, minerals and vitamins. Without flesh or muscle, it is a lean but fortifying meat. Beef tripe comes from one of the four chambers of the animal’s stomach.
Lamb tripe is very popular in African cuisine and can be cooked as stews, soups or stir-fries. You can accompany them with rice, plantains or potatoes. In bars in Cameroon, tripe is eaten spicy enough to “soften the effects of alcohol”.
Lamb tripe is high in protein and very low in fat. It also contains little salt. Tripe is most often steamed or simmered. It can also be sautéed in a pan or even fried. In Provence, mutton tripe is preferred. They are cooked with a tomato sauce. They can be cooked with vegetables such as aubergines and green beans. Moroccan and Algerian cuisines cook tagines of mutton or lamb tripe with spices such as saffron and turmeric. Tripe soups or breaded and fried tripe can be made.