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Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.
The reticulum is colloquially referred to as the honeycomb, bonnet', [1] or kings-hood. [1] When cleaned and used for food, it is called "tripe". Heavy or dense feed and foreign objects will settle here. It is the site of hardware disease in cattle and because of the proximity to the heart this disease can be life-threatening.
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.
Currently, BJ's Wholesale Club has 52 new grocery items available to shop from new in-house offerings from its Wellsley Farms brand to name brands in bulk for less. Explore More: 16 Best New Five ...
National Beef is the U.S.'s fourth largest beef processor, with sales exceeding $7 billion annually. [15] National Beef products are available to national and regional retailers, including supermarket chains, independent grocers, club stores, wholesalers and distributors, foodservice providers and distributors, further processors and the U.S. military. [16]
Beef tendon and beef tripe is used in southern Vietnamese versions of Pho. Phá lấu , or beef offal stew, is a popular snack in southern Vietnam. The dish contains all sorts of organ meat and is often accompanied by Vietnamese bánh mì and sweet-and-sour dipping sauce.
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