Говяжий Рубец-BUFFALO книжка -- верхняя часть & буйвола мыть Рубец и замороженного мяса говядины

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      BUFFALO  &  COW     

BEEF TRIPE

 &

BEEF OMASUM

 

Washed Frozen

Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of 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 leaf tripe. Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.

  

 

 

Organ meats are a concentrated source of nutrients that have been consumed since ancient times.

Recently, there has been a resurgence of interest in organ meats due to the popularity of premodern eating patterns like the paleo diet.

Tripe is a type of organ meat made from the edible stomach lining of farm animals.

There are four different kinds of beef tripe, classified depending on which stomach chamber the product was derived from.

• Blanket or flat tripe: This type is made from the first stomach chamber of cows. This smooth tripe is considered the least desirable.
• Honeycomb tripe: This variety stems from the second stomach chamber and resembles a honeycomb. It’s more tender than blanket tripe and has a more palatable flavor.
• Omasum or book tripe: Coming from the third stomach chamber, this type of tripe is described as a mix between blanket and honeycomb tripe.
• Abomasum or reed tripe: This variety is from the fourth stomach chamber. Its taste varies from strong to mild.