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tripe


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Lining of the first three stomachs of ruminants, usually calf or ox. Sold ‘dressed’, i.e. cleaned and treated with lime. According to the part of the stomach there are various kinds, such as blanket, honeycomb, book, monk's hood, and reed tripe. Contains a large amount of connective tissue which forms gelatine on boiling. A 150‐g portion is a good source of calcium; a source of protein, niacin, iron, zinc, and copper; contains 7 g of fat, of which one-fifth is saturated; supplies 150 kcal (630 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.


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