Tripe

It’s the name given to bovine stomachs, preferably the ones from veal.

They have to be very fresh, which is appreciated in its smell and the lack of viscosity.

Preparation: They have to be soaked in water and vinegar to clean them. They are cut in chunks or left whole and cooked for a long time.

They can be bought fresh, cooked and in their own gelatine, canned and vacuum packed both frozen or and cooked.