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Trippa (beef tripe) is a type of trimmings consisting of the cow’s digestive system comprised between the gullet and the stomach; after the slaughtering it is washed and boiled. This part of the body is composed by: the bloat (the largest, bag-shaped part, otherwise called trippa, croce (cross), crocetta (little cross), trippa liscia (smooth tripe) or busecca
the omaso (the third part of the ruminants’ stomach), made of thin lamellae, otherwise called centopelli (hundred skins) or foiolo.
The reticolo, cross net, otherwise called cuffia (bonnet), nido d’ape (honeycomb), bonetto or berretta.
Beef tripe is a food with an ancient tradition: ancient Greeks used to eat it char-grilled , whilst the Romans would use it to make sausages.
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Today it can be found in most food stores, washed and pre-boiled.
The mad cow disease (and the wrong information about it) have turned beef tripe into a meal perceived as risky: incorrectly, since the norm on food and hygene dated 1.10.2000 say that, in case of animals at risk, their whole intestine must be destroyed, apart from the pre-stomach (tripe) and the stomach.

Tripe should be kept refrigerated, dipped in water, to prevent it from going yellowish.
It can be cooked following numerous recipes, different from town to town.

It makes a cheap and very nutritious meal, as it is high proteins and low-fat