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
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.
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.
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.
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.
Recipes with this ingredient
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".
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