Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of only the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
Tripe is either precooked, also called parboiled, or it is briefly immersed in boiling water. That type of tripe is sold as scalded tripe. Because of its tough consistency, tripe requires long cooking.
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| AMH |
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| Four Star | Canada |
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| Harvey | Australia |
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| JBS | USA |
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| McHerd | Australia |
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| Silver Fern | New Zealand |
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| V&V Walsh | Australia |
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| AMH |  |
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| McHerd | |
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| Harvey | |
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Beef Tripe Scalded and Bleached are cooked tripe to increase firmness and is bleached and neutralized.
BRANDS |
ORIGIN |
SPECIFICATIONS |
|---|---|---|
| Four Star | Canada |
Net Weight:
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| FPL | USA |
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BRANDS |
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FAT TO MEAT RATIO |
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| Four Star | |
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2 lbs. beef tripe sliced
1 piece Knorr Beef Cube
1 bunch baby bok choy
15 pieces snake beans cut into 2-inch pieces
1 piece Chinese eggplant sliced
1 ½ cup peanut processed until smooth and creamy
½ cup annatto seeds
1 piece onion minced
5 cloves garlic minced
1 ½ tablespoons glutinous rice flour
6 cups water
3 tablespoons cooking oil
Ground black pepper and shrimp paste bagoong alamang to taste
procedure
Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.
Heat oil in a pot. Saute onion and garlic until onion softens.
Add tripe. Saute for 1 minute.
Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.
Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.
Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
Add snake beans and eggplant. Cook for 5 minutes.
Add baby bok choy or pechay. Cook for 1 minute.
Season with ground black pepper.
Serve with bagoong alamang over warm rice.