Beef tripe is made from the stomach of the cow. Tripe can also be made from the stomachs of pigs and sheep.
While beef tripe is not very popular in the United States, it is a favored dish in many countries. Beef tripe is made from one of the first three stomachs of the cow, which is also used to make rennet for cheese.
Many types of tripe are bleached and blanched. These processes can cause the tripe to be white and pale in color.
Due to its toughness, tripe needs to be cooked for long periods of time to tenderize it. The preferred method for preparing tripe is boiling.