Can someone please explain tripe in terms that I can understand? Warning: I have the intellect of a five-year-old.
I've got some fatty ice-cube-like things in the freezer, which I understand is tripe. I bought it at a Mexican-American market under the name menudo. Had a misunderstanding with the clerk but she was way too pretty to make a fuss, so I smiled and paid for whatever she gave me. Gracios!
Now at the supermarket I see something labeled tripe, looks like a big meat pie, translucent enough to see fatty whiteness inside, sorta. What is it?
Tripe is typically beef stomach. But it can also be the stomach of sheep, goats, pigs and deer.
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 pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content.
When tripe is well-prepared it can be really yummy! When it's poorly prepared it can be as exciting as liver.
Best of luck!