Tripe

Tripe is the stomach lining of ruminant animals prepared as edible offal, most commonly from cattle or sheep but also produced from deer, antelope, goats, oxen and giraffes, with pig stomach classed separately as paunch or hog maw. Raw tripe is professionally cleaned, trimmed of fat, boiled and bleached to the pale color seen in markets, and different stomach chambers give different textures: blanket tripe from the rumen, honeycomb tripe from the reticulum, book tripe from the omasum and reed tripe from the abomasum. It is eaten across continental Europe, most famously in Porto, Portugal, whose residents are nicknamed tripeiros for their attachment to it, as well as throughout Asia, Latin America, Africa and the Middle East in dishes such as Vietnamese pho, Mexican menudo and Egyptian kersha.