Honeycomb Tripe

Photo: flickr user Kent Wang

About

One of the four stomachs from cows, honeycomb tripe is meatier and more tender than the other varieties and considered the highest grade. Tripe is usually sold bleached and par-cooked. When preparing, it is often sliced our ground up into stewed dishes since it can be quite tough. If using in a soup, be careful not to boil as this will make it tough.

Information

Other names: Pocket Tripe, Honeycomb Beef Tripe

Translations: Izcaurumot muļķības, Akyti Flaki, Fagure de miere Ciorba de burta, Saće Tripice, Tổ ong bao tử, Flaki plastra miodu, Honingraat pens, मधुकोश बकवास, Сотовый Рубец, Κυψελοειδή πατσάς, العسل تريب, 벌집 내장, Voštinové Dršťková, Honeycomb Babat, Pulot-pukyutan isa sa tatlong magkakakambal, 蜂窝牛肚, Callos de niu d'abella, Satja Vampi, Plástové držková, Honeycomb Trippa, הכוורת מעיים, Саће шкембићи, ハニカムトライプ, Honeycomb Tripes, Honeycomb Kutteln, Honeycomb kallun, Honeycomb Innmat, Callos de nido de abeja, Стільниковий Рубець, Honeycomb roska, Хексагонална Шкембе

Physical Description

Tripe, or honeycomb tribe is a plank of organ tissue that resembles a honeycomb. It is broad and flat under the honeycomb pattern and pocket shaped.

Colors: white, pale yellow

Tasting Notes

Flavors: beef, meaty

Mouthfeel: Tender, Nubby, Smooth, Rubbery

Food complements: Garlic, Black pepper, Hominy, Butter, Parsley, Tomato, Chickpeas, Sage, Onion

Wine complements: Red wine, Zinfandel 2005, Sparkling wine

Substitutes: Book tripe, Tripe

Selecting and Buying

Choosing: Choose honeycomb tripe that is resilient, it should be rubbery when you buy it. Also, look for a nice white or creamy yellow color free of discolorations.

Buying: Honeycomb tripe is found in meat markets, especially Hispanic or Mexican. it is also available in the frozen foods section of some supermarkets, typically already in a sauce.

Procuring: Honeycomb tripe is taken from the second stomach of cows.

Preparation and Use

The honeycomb tripe should be stewed two to three hours, over medium low heat, until the strong aroma subsides and the meat is tender. This is necessary whether you plan to make a main dish or you are planning to make pickled tripe.

Cleaning: Check for any residue or debris all around the tissue, both front and back. If you find anything pick it out with your fingers, rinse with water and then pat dry with paper towels or other kitchen towels that are freshly laundered.