They are part of the organ meats which are rich in proteins, minerals and vitamins and low in fat. Without flesh or muscle, it is lean but fortifying meat. Beef tripe comes from one of the four chambers of the animal's stomach.
Tripe is very popular in African cuisine and can be cooked in the form of stews, soups or stir-fries. You can serve them with rice, plantains or potatoes. In bars in Cameroon, tripe is eaten spicy enough to "lessen the effects of alcohol".
Tripe is most often stewed or simmered. You can also jump them in a pan or even fry them. Beef tripe is used more in western France to make Caen-style tripe or Coutances tripe cooked with cream and wrapped in double fat (a piece made from the thickest parts of rumen). Tripe from the city of Cambrai is cooked with beef trotters, wine, cider and herbs. In Provence, mutton tripe is preferred. They are cooked with a tomato sauce. They can be cooked with vegetables like eggplants and green beans. Moroccan and Algerian cuisines cook tagines of mutton or lamb tripe with spices such as saffron and turmeric. You can make tripe soups or breaded and fried tripe.
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