Beef Tripe

Some articles on tripe, beef, beef tripe:

Description - Dishes Prepared With Tripe
... tripe, raw Nutritional value per 100 g (3.5 oz) Energy 355 kJ (85 kcal) Carbohydrates 0 g - Sugars 0 g - Lactose 0 g - Dietary fibre 0 g Fat 3.69 g ... relative to US recommendations for adults Tripe is eaten in many parts of the world ... Tripe soup comes in many varieties in the Eastern European cuisine ...
Arroz Tapado - Regional Differences - Lima and The Central Coast
... Anticuchos are brochettes made from a beef heart marinated in a various Peruvian spices and grilled, often sided with boiled potatoes and corn ... Sancochado is a hearty beef and vegetable broth that includes yuca (cassava) and potatoes ... well as more up-market, restaurants is lomo saltado, sliced beef (if made from the tenderloin it is "lomo fino") stir fried with onion, tomato, soy sauce, vinegar, chili (aji ...
Sirabi - Variants - Poland
... Its name is derived from its main ingredient thin, cleaned strips of beef tripe (in Polish flaki - which can also be literally translated to "guts") ... Some common ingredients include beef tripe, beef, bay leaf, parsley, carrot, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram ... Sometimes pork tripe can be used instead of the beef tripe especially in the ready-made versions of the dish sold in Poland ...
Description - Beef Tripe
... 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 ... Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content ...

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