Honeycomb Tripe
By: Barnaby Dorfman

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.


Conserving and Storing
It can be frozen before or after cooking in freezer safe containers or bags.

Comments:
R Johnson

How to I make pickled tripe?
Eveanne Trenfield

could you let me know how to cook honeycomb tripe