Tripe

The cleaned first stomach compartment of a cow or sheep with a spongy surface and a firm texture, for long boiling, flaki and shkembe chorba.

Tripe is the cleaned first stomach compartment of a cow or sheep, pale, with a spongy honeycomb surface and a firm rubbery texture that softens and becomes slightly gelatinous after long boiling, with a mild offal taste. It is long-boiled with roots and served in flaki, Florentine and Madrid-style tripe, shkembe chorba, khash and with garlic sauce.

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

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

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

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

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

Boiled tripeRussian cuisine | Main courses

Recipe taken from the book "Ural cuisine.

Empanadas with gibletsLatin American cuisine | Bakery and desserts

Empanadas with offal are a traditional Latin American dish steeped in rich history and culinary heritage. These crispy pastries with an unusual filling of tripe and gizzard transport us to the kitchens of indigenous peoples, where every dish utilizes all possible ingredients for a rich flavor. The first filling is spicy due to the combination of red pepper, cumin, and olives, while the second is tender with creamy sauce and milk. The thin, golden dough gives the empanada a delightful crunch. Served hot, they pair perfectly with spicy sauce or fresh herbs, offering a deep, rich flavor and texture. These pastries are not just food but a true gastronomic story that unites traditions and bold flavor decisions.

Tripe and Pea SaladItalian cuisine | Salads

Salad of tripe and peas is a refined dish of Italian cuisine that embodies the spirit of traditional rural culinary art. Tripe, with its rich flavor and tender texture, undergoes long cooking to achieve softness while retaining its shape. Its rich meaty taste pairs perfectly with the sweet green peas and refreshing mint aroma. Pancetta adds a crispy texture and a subtle salty note, while chicken broth deepens and harmonizes the flavor. This dish can be served as a standalone salad or as an accompaniment to main meat dishes. Such a salad is especially suitable for a leisurely dinner with wine when one wants to enjoy the variety of flavors characteristic of traditional Italian cuisine.

150

Pumpkin stuffed with tripeArgentine cuisine | Main courses

Corn here is on par with white canned beans - you will need 340 grams of both. The basis of this dish is Argentine carbonada.