Tripe is the edible lining of the stomach from ruminant animals, commonly sourced from cattle, sheep, or goats. It has a unique texture and is highly valued in various cuisines around the world, particularly in soups, stews, and stir-fries. Rich in protein and essential minerals such as iron and phosphorus, tripe is a popular delicacy in many traditional dishes, including menudo, callos, and trippa alla romana.
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