Beef tripe is usually made from only the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content.
Tripe — an organ meat derived from beef stomach — has been part of British and Irish cuisine for centuries, even earning mentions in Shakespearean literature. While tripe seems like an unconventional choice compared to more common diet staples like chicken breast, it’s worth adding to your diet. Tripe is relatively low in calories, at just 96 calories per 4-ounce portion, and serves as a source of essential nutrients that benefit your health.