Tripe is another example of how people made use of every part of an animal’s body
We are used to eating mainly meat from animals, which is the muscle tissue. But there are other parts of the livestock that are also edible and that have formed part of the everyday meals many years ago. Tripe is one of those unusual foods that, over time, stopped being so common.
Tripe is the stomach tissue of ruminant animals, most commonly from cattle, sheep, and even deer. In colonial times deer tripe was a fairly popular dish. Nowadays, this meal is still cooked and sold in many parts of the world. This might be because it is rich in selenium, zinc, and vitamin B12.