AKA: Book Tripe, Leaf Tripe, Omasum
Primal: Organs (US)
Cooking Methods: Braise
Fat Content: High
Bible Tripe is relatively less tender than Honeycomb Tripe but is equally as flavorful if prepared using the right techniques. It has come to be used in many delicacies all over the world and is slowly gaining back its popularity in Britain as well.
Like Honeycomb Tripe, Bible Tripe is sold in the market washed, cleaned and half-cooked since these jobs are difficult to carry out at home. The fact that it has already been partially cooked softens this offal portion considerably but does not tenderize it all the way. The best way to use tripe in cooking is to subject it to slow-cooking methods by soaking it in some type of liquid. For this reason, it does not come as a surprise that most of the famous tripe dishes across the world are soups and stews.
Bible Tripe is taken from the third chamber of the steer’s stomach, which is also called the omasum
The reason for calling this kind of tripe 'Bible' or 'Book' Tripe is because it comprises a number of folds that give it the appearance of a book.
The UK Trip Marketing Board started a campaign in 2012, which aimed at convincing the demographics under the age of 85 to start eating tripe. As a result of the campaign, some areas saw tripe businesses increasing their sales by 300%.Popular Dishes: Khash, Pickled Tripe, Tripe Soup, Tripes à la mode de Caen (French)
This information about Bible Tripe was sourced from our meat cut app