How is beef tripe extracted from cattle?

Tripe is stomach of a cow. It is removed, like liver, heart, etc, when the cow is slaughtered and butchered. read more

Tripe is the muscular lining of beef stomach (can also be from sheep or pigs, but rarely). It comes in 4 types: the fat part of the first belly (called gras double in France), and three different sections of the honeycomb (the second stomach of the cow)--light, dark, and the partial honeycomb of the 2nd belly's extreme end. read more

Item No. 727 - Beef Tripe, Honeycomb, Bleached - The "honeycomb" reticulum shall be removed from the paunch by cutting along the seam connecting the two sections of the stomach. The dark internal lining shall be removed and the tripe shall be scalded and bleached to a creamy white color. read more