In the English-speaking world, Beef Tripe can come from the first three of the animal’s four stomachs. Green Tripe smells strongly of shit, even when cooked and placed alluringly on your plate. “Green Tripe” in English-speaking markets means tripe that has not been blanched and bleached. In England, tripe sold is blander than it is in France because it has been blanched and bleached first before sale. After bleaching, the meat is rinsed thoroughly with water. Special food-grade oxygen-based bleaches, approved by government meat inspection processes, are use to make tripe white, and to deodorize it. The English-speaking world generally doesn’t distinguish different tripes, aside from recognizing that the fourth stomach of the cow is important because rennet from cheese is extracted from it. It is far more popular outside the English speaking world than it is within it, and so, outside the English-speaking world, in other languages, far more distinctions are made. The dark internal lining shall be removed and the tripe shall be scalded and bleached to a creamy white color. 727 – Beef Tripe, Honeycomb, Bleached – The “honeycomb” reticulum shall be removed from the paunch by cutting along the seam connecting the two sections of the stomach. The dark internal lining shall be removed. The color may range from white to a light pale yellow.
726 – Beef Tripe, Scalded, Bleached (Denuded) – The paunch with or without the “honeycomb” reticulum shall be scalded and washed absolutely free of any foreign material and bleached with an FSIS approved bleaching solution. The United States Department of Agriculture (USDA) essentially only recognizes two types of tripe in its “Institutional Meat Purchase Specifications” (1993): honeycomb and other. It is animal stomach from a cow, a pig or a sheep. Ladle into large bowls and douse with good sherry vinegar, Tabasco, more butter, and serve with crusty bread.Tripe is the mysterious white, spongy stuff on grocery stores meat counters.Add tripe and pig foot meat back into the broth, add morel mushrooms, and cook for one more minute. Put liquid back into the pot and add fresh chickpeas and cook until soft, roughly 10-20 minutes.
With a sharp knife, scrape gently and remove any bits that aren’t white and don’t look appealing.Remove the tripe from the water and place it on a cutting board. Slowly bring to a boil and allow it to boil for 10-15 minutes.