Tripe
Stomach lining — abdominal cavity
The lining of the beef stomach, sold cleaned and blanched. Honeycomb tripe (reticulum) is the most valued; blanket/smooth tripe (rumen) is also common. Slow-cooked for soups and stews across every cuisine that butchers the whole animal — menudo, callos, trippa, bhuri, mogodu.
Regional Names — 50 countries
| Country | Local Name | Conf. | Traditions |
|---|---|---|---|
| Afghanistan | shekamba | ● | |
| Argentina | mondongo | ● | |
| Armenia | shkembe | ● | |
| Azerbaijan | işgənbə | ● | |
| Bolivia | mondongo | ● | |
| Brazil | dobradinha | ● | |
| Chile | guatitas | ● | |
| China | niúdǔ | ● | |
| Colombia | mondongo | ● | |
| Czech Republic | dršťky | ● | |
| Ecuador | guatita | ● | |
| Egypt | karsha | ● | |
| Ethiopia | cheguara | ● | |
| France | tripes de bœuf | ● | |
| Georgia | pashvi | ● | |
| Germany | Kutteln | ● | |
| Greece | patsás | ● | |
| Hungary | pacal | ● | |
| India | botti | ● | |
| Indonesia | babat | ● | |
| Iran | sirābi | ● | |
| Israel | keiva | ◑ | |
| Italy | trippa | ● | |
| Japan | mino | ● | |
| Kazakhstan | qaryn | ● | |
| Kyrgyzstan | karyn | ● | |
| Lebanon / Levant | karsha | ◑ | |
| Mexico | panza | ● | |
| Mongolia | gedes | ● | |
| Morocco | kercha | ● | |
| Nigeria | shaki | ● | |
| Pakistan | ojhri | ● | |
| Peru | mondongo | ● | |
| Philippines | tuwalya | ● | |
| Poland | flaki wołowe | ● | |
| Portugal | tripas | ● | |
| Russia | rubets | ◑ | |
| Saudi Arabia | karsha | ● | |
| Senegal | tripes | ● | |
| South Africa | mogodu | ● | |
| South Korea | yang | ● | |
| Spain | callos | ● | |
| Tajikistan | qorin | ● | |
| Thailand | pha khi riu | ● | |
| Turkey | işkembe | ● | |
| Ukraine | rubets | ● | |
| United Kingdom | tripe | ◑ | |
| Uruguay | mondongo | ● | |
| Uzbekistan | qorin | ● | |
| Vietnam | lá sách | ● |
Regional names reflect documented butcher and market terminology. Confidence indicators reflect research quality, not cultural importance.
Regional sub-cuts
- Chinamáodǔ毛肚
Omasum. Premium Sichuan hot pot ingredient. Dipped briefly in boiling málà broth. Distinct from generic niúdǔ in both preparation and market status.
- Japanminoミノ
Rumen. Standard yakiniku cut. Grilled over charcoal. One of three stomach chambers treated as distinct menu items in Japanese horumon culture alongside hachinosu (reticulum) and senmai (omasum).
- South Koreamakchang막창
Fourth stomach (abomasum). Especially associated with Daegu beef culture. Distinct from yang (rumen/generic tripe) in Korean gopchang restaurant ordering.
See also
Tripe in the main cut translator →
Tradition: Northeast India Whole-Animal Beef Tradition →
Tradition: Ethiopian Slaughter-Day Tradition →
Tradition: Quinto Quarto Romano →
Tradition: Orishirishi — Nigerian Assorted Meat →
Tradition: Mongolian Slaughter-Day Organ Tradition →