Beef Omasum (Bible) Tripe

• 20kg cases

 

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Tripe is the muscle wall (with the interior mucosal lining removed) of the stomach of a cattle. The stomach of a ruminant such as a cow consists of four chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb/pocket/crown tripe), the omasum (book/bible/leaf tripe) and the abomasum (reed tripe). Slow cooking is the most effective method of cooking tripe where the spices have enough time to penetrate into the meat until succulent and to bring out the best in its chewiness, gelatinous texture and flavour. The omasum (the third stomach chamber) consists of thin sheets of tissue attached to a denser outer ring, which is why it’s often called book tripe. Because of its unique and delicate structure, very short cooking time (after a slow-cooked simmering) is recommended for omasum tripe so as not to overcook it. A quick sauté, steaming, or blanching in boiling water is enough to retain its shape and to enjoy its crunchy texture. It is also increasingly becoming a perfect choice in assorted meats and pepper-soup meat mixes.