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The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.

The internal organs, such as the liver, heart, kidney, tongue, brain and tripe, of an animal. In Italy offal is known as frattaglie.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

The edible 8-inch long by 2-inch wide tubing that connects the two stomachs in beef cattle. The stomach lining, referred to as tripe, is also an edible product that is a favorite in Hispanic diets.

Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue and other organ meat such as brains, liver, kidneys, and sweetbreads (thymus glands of veal and lamb).

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A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.