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Half-cooked beef tripe

Tripe is an offal used in gastronomy ad obtained by different parts of the bovine stomach. It is a long time consumed food, poor in fats and rich in proteins. Today tripe is a typical food of many regions of Italy, particularly for Venetian and central-northern Italian cookery.

Cut or entire it can be cooked in different ways, according to the many local regional recipes.

PRESERVATIVES
FREE
COLOURINGS
FREE
LACTOSE
FREE
COLOURINGS
FREE
LACTOSE
FREE
PRESERVATIVES
FREE