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In general, a business is described as green if it matches the following four criteria: [2] It incorporates principles of sustainability into each of its business decisions. It supplies environmentally friendly products or services that replace demand for nongreen products and/or services. It is greener than traditional competition.
Tripe in Nigerian tomato sauce – tripe cooked until tender, and finished in spicy tomato sauce. [10] Tripe soup — in Jordan, a stew made with tripe and tomato sauce. Tripe taco — Mexican sheep or calf tripe dish with tortillas. Tripice – a Croatian stew made from tripe boiled with potato, with bacon added for flavour.
A cow has four stomachs and beef tripe comes from three of the four. One ounce of beef tripe contains 24 calories. It also contains 1.05 gram of fat and 3.42 gram of protein. [2] A four-ounce serving includes 8 percent of the recommended daily allowance, zinc, and vitamin B12. However, cholesterol is a concern.
Graphic describing the three types of bottom lines. The triple bottom line (or otherwise noted as TBL or 3BL) is an accounting framework with three parts: social, environmental (or ecological) and economic.
It had potatoes, onions, carrots, jalapeños, red pepper flakes, and beef tripe — an ingredient that either made people nostalgic or made them gag. After over a century on the shelves, Campbell ...
Tripe is used in a few dishes either stir fried or in a gravy. Tripe is also consumed as satay. The liver is deep-fried or stir-fried in some vegetable dishes. In Malaysia and Singapore, pig's organ soup is a common feature of hawker centres. Due to Singapore's proximity and ethnic makeup, many of the items written for Indonesia and Malaysia ...
Auricularia mesenterica, commonly known as the tripe fungus, is a species of fungus in the family Auriculariaceae. Basidiocarps (fruit bodies) are gelatinous and typically formed in coalescing tiers on stumps and logs.
United Cattle Products (UCP) was a chain of shops and restaurants in the north of England which specialised in tripe dishes. In the 1950s there were 146 restaurants. In the 1950s there were 146 restaurants.