Tripe is a meat that comes from the stomach walls of cattle. Such animals have stomachs that consist of four compartments. Tripe is produced from the first two compartments. Most tripe is white, and the meat has little taste. Honeycomb tripe, which comes from the lining of the second compartment, has a netlike appearance. Tripe is sold canned, fresh, frozen, or pickled. People bake, broil, or fry tripe, or cook it in water. It is sometimes used to make sausage.
