Lamb stomach (tripe)

The cleaned rumen of a lamb with a spongy honeycomb surface and a firm rubbery texture, for long boiling, haggis and tripe soup.

Lamb stomach (tripe) is the cleaned and scrubbed rumen of a lamb, pale, with a spongy honeycomb surface, a firm rubbery texture that softens after long boiling, with a light offal smell. It is long-boiled, used as a casing for haggis and blood sausages, cut into tripe soup (shkembe chorba), garlic tripe and braised offal.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Lamb stomach (tripe), Raw: Calories 85.0 kcal, Proteins 12.1 grams, Fats 3.7 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories85.0 kcal

Proteins12.1 grams

Fats3.7 grams

Carbohydrates0.0 grams

Lamb stomach (tripe), Boiled: Calories 179.0 kcal, Proteins 31.3 grams, Fats 6.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories179.0 kcal

Proteins31.3 grams

Fats6.0 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 39 g cooked

Lamb stomach (tripe), Stewed: Calories 94.0 kcal, Proteins 11.7 grams, Fats 4.1 grams, Carbohydrates 2.0 grams per 100 g of product.

Calories94.0 kcal

Proteins11.7 grams

Fats4.1 grams

Carbohydrates2.0 grams

Yield: 100 g raw → 103 g cooked

Lamb stomach (tripe), Fried: Calories 196.0 kcal, Proteins 12.6 grams, Fats 15.8 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories196.0 kcal

Proteins12.6 grams

Fats15.8 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 96 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

HaggisScottish cuisine | Main courses

In Scottish cuisine, haggis plays the role of a sacred monster: it is worshiped, it is proclaimed a symbol of national identity. This recipe is close to the canonical one: haggis is boiled in a bag made from a sheep's stomach - this is how it was prepared in Scotland hundreds of years ago. Recipe from the restaurant "Scottish Cage".