Tripe is the name commonly given to the stomach tissue of ruminant animals.

Bovines have four stomachs through which their food undergoes different stages of digestion.

From the first, the rumen, comes the "blanket" tripe, so named because of its "pile". It varies in thickness and is often accompanied with a layer of fat which needs to be removed. The second stomach, the reticulum, produces "honeycomb" tripe, generally preferred by cooks because it keeps its shape during cooking and also because it holds, on its textured surface, the sauce in which it is cooked. Tripe from the third stomach, the omasum, is known as "bible", "book" or "seam" tripe. Tripe from the fourth stomach, the abomasum, produces "reed tripe"-glandular tripe and is rarely used.

Look here

Hey what's wrong with Vegemite!

Or Tripe for that matter ;)

[ 07-08-2002, 10:02 AM: Message edited by: Deathbringer ]

Nothing as long as you're using it to build brick walls.

Nothing as long as you're using it to build brick walls.</font>[/QUOTE]hehe, have you even tried it? It's nice and Tasty. Itis just the same as English Marmite, but not as strong.

[ 07-08-2002, 10:05 AM: Message edited by: Deathbringer ]

Nothing as long as you're using it to build brick walls.</font>[/QUOTE]hehe, have you even tried it? It's nice and Tasty. Itis just the same as English Marmite, but not as strong.</font>[/QUOTE]I have tried it ONCE. And if anyone brings any of it near me next week there will be a colonial war! :D

Nothing as long as you're using it to build brick walls.</font>[/QUOTE]hehe, have you even tried it? It's nice and Tasty. Itis just the same as English Marmite, but not as strong.</font>[/QUOTE]I have tried it ONCE. And if anyone brings any of it near me next week there will be a colonial war! :D </font>[/QUOTE]hehe, I think I'll smear myself with vegemite and come hunt you down lol.

Kinky ;)

While both suck I think marmite is slightly more palatable.

Davros, could you bring some vegemite next week?

[img]graemlins/hidesbehindsofa.gif[/img] just three words, ya'll.......

<font color="skyblue" size=+3> EW EW EW.......</font>
*LOL* :D

Honeycomb tripe is gooooooooOOOOood

[img]tongue.gif[/img] mmm you've made me hungry for cow parts...

C'mon Yorick - I said I would last week - why do you think Donut has started this thread :D . I better strap on my silver helmet in preparation for the "colonial war" - a helmet of 1000 uses, and just like vegemite it is sadly under appreciated by some guys and gals ;) .

Tripe?!? What a load of tripe! Never had it, never will - it's un-Australian! ;)

Vegemite however, is is the sole reasons Aussies are taller, stronger, better looking and very much smarter than anyone else in the whole world (Oh, except for those Irish babies womb-fed large amounts of Guinness)

[ 07-08-2002, 10:59 PM: Message edited by: Leonis ]

Had Vegemite on toast not three hours ago, very nice :D

What you Europeans really need though is a good sized Porterhouse from Kiwiland ;)

It's packed :D

For anyone that hasn't had the pleasure of Vegemite... Vegemite Homepage

And for only $12aus you can have a huge 455g jar of the stuff delivered to your door :D ... Homesick.com

<font color=pink>Tripe?? Ugh...*shudders*
Can't you just eat the meat off their butts and forget about their stomachs? Ewwwww!</font>

Interesting that the link in my original post is from a site in Sydney. ;)

Interesting that the link in my original post is from a site in Sydney. ;) </font>[/QUOTE]Yes, an interesting fact Donut - but an important one - the jury is still out methinks.

I have certainly never had it served to me, and the only time I have ever seen it on a plate was in Rome. My adventurous, but linguistically challenged collegue ordered in the time honored tradition of pointing (ie I'll have what that guy is having - it smells great). He asked what it was as he ordered, and the answer of "Trippa" meant nothing to us. He was happily wolfing it down and noting to us all that the pasta had a funny chewy texture. About 3/4 of the way through, the penny dropped :D .

Wha...wha...what's wrong with vegemite? It's tasty, it's healthy, it's one of the best sources of vitamin B, I think. I eat it almost everyday on toast. Yum!

I find it unnerving that advertising is reluctant to descibe exactly what vegemite is. Maybe they feel its better that you don't know? The only thing you'll find is the cryptic and vague term "yeast extract". A product for the adventurous palate to be sure. I'm not saying that the US and Europe don't have their own strange concoctions. Asian countries find dairy products, particularly cheese, to sound equally unappetizing. They claim the thought of eating the curdled and microbe cultured breast secretions of cows makes them squeamish. What's food and what's good, is a matter of where you live.

As far as organ meats go, I'll eat them, but don't go out of my way for them. They're generally higher in undesirable things, like fat, cholesterol and environmental toxins, and lower in desireable things, like protein than a cut of meat. They also need copious amounts of sauces and/or deep frying to make them palatable. Not naturally tasty like a good steak! It's no longer necessary to eat organ meat in the civilized world guys. Food is plentiful. Leave the offal for dog and cat food will you? :D

[ 07-09-2002, 12:25 PM: Message edited by: Sir Kenyth ]

IMHO Tripe in Australia is a very British based tradition. You'll find recepies all through the 50's and 60's cookbooks alongside 'Bread and Butter Pudding' and 'Beef Wellington' etc...
This was the low point of Australian cuisine.

As we embraced the cuisines of the Mediteranean, Middle East and Asia - the main non-UK migrant groups - Tripe got left behind along with beehive hairdos and Tasmania. ;)

Now African and Pacific Islands cuisines also feature heavily .

Can't beat vegemite on toast though!

Although I can't imagine eating tripe...
Those of you who complain about eating stomach, did you know that cheese is made with rennet, which is the lining of a calf's stomach?

More specifically, rennet is in calf stomach material. It's a necessary enzyme to curd the milk. There are other way's to get this enzyme.