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Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. Tripas, the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. In some cases, other names have been applied to the tripe of other animals.
Chitterlings in broth. Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z / CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, [1] though cow, lamb, goose and goat may also be used.
Stuffed intestines (Arabic: فوارغ) is a dish of Middle Eastern origin called Bumbar/Mumbar. The main ingredients are minced meat, cow or lamb's intestines, rice, tomato paste, onion, chickpeas, salt, black pepper, allspice, and cinnamon. In Israeli cuisine, stuffed intestines is sometimes used in a slow cooked Hamin dish for shabbat.
Mogodu is a Southern African food. Mogodu is a combination of chopped serobe ( tripe ) and mala (intestines) served as a stew often with hot pap or dumpling. Mala (in Setswana/Sotho) is the insides, usually of a mammal such as a cow or sheep.
Typical Zimbabwean meal, with sadza, greens, and goat offal 'Zvinyenze' in Shona. The goat intestines are wrapped around the stomach before cooking. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind).
An Igbo dish made with cow foot, Ehu (Calabash Nutmeg), Potash, Utazi and palm oil. Nshima: East Africa: A cornmeal product and a staple food in Zambia, Malawi and the Kasai Oriental and Kasai Occidental provinces of the Democratic Republic of Congo. It is made from ground maize (corn) flour known locally as "mealie-meal".
Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base.
Traditionally, the soup is served with mashed garlic in vinegar and hot red pepper. There is a variant of the soup with intestines instead of tripe. [8] The soup was very popular with the working class until the late 1980s, and there were many restaurants serving only shkembe chorba (шкембеджийница, "shkembe-restaurant").