They are part of the organ meats which are rich in proteins, mineral salts and vitamins. Without flesh or muscle, it is lean but fortifying meat. The beef tripe comes from one of the four chambers of the animal's stomach.
Tripe is very popular in African cuisine and can be cooked in the form of stews, soups or stir-fries. You can serve them with rice, plantains or potatoes. In bars in Cameroon, tripe is eaten spicy enough to "lessen the effects of alcohol".
Tripe is rich in protein and very low in fat. They also contain little salt. Tripe is most often stewed or simmered. You can also sauté them in a pan or even fry them. Beef tripe is used more in the west of France to make tripes in Caen fashion or Coutances tripe cooked with cream and wrapped in double fat (piece made from the thickest parts of rumen). The tripe from the city of Cambrai is cooked with beef feet, wine, cider and spices. In Provence, mutton tripe is preferred. They are cooked with a tomato sauce. They can be cooked with vegetables such as eggplant and green beans. Moroccan and Algerian cuisines cook tagine of mutton or lamb tripe with spices such as saffron and turmeric. You can make tripe soups or breaded and fried tripe.