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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.
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).
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.
This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.
The small intestine is the main site of nutrient absorption. The surface area of the digesta is greatly increased here because of the villi that are in the small intestine. This increased surface area allows for greater nutrient absorption. Microbes produced in the reticulorumen are also digested in the small intestine.
Mondongo ayacuchano: A soup with a base of hulled corn cooked all night long with beef, cow stomach, and bacon (cuchiqara). It is seasoned with aji Colorado, (hot pepper), blended and toasted and diced mint. [55] Mondongo: Beef soup with cow innards, pork rinds, corn, and parsley. Morusa: Mashed butter beans with roast beef or pork.
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.
Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...