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Tripe is beef stomach. The stomach of young animals is called honeycomb tripe and is the more delicate and desirable. This meat is sold fresh or pickled. Tripe has an interesting and unusual texture but is very mild in flavor and is at its best when served with a savory sauce. Tripe, parboiled or pickled, should be thoroughly washed in cold running water before it is cooked. If left in one piece, it is stewed in salted water, covered, for 4 hours. Boil 2 hours if cut into strips or squares. It may then be broiled with plenty butter added or served in savory sauce.,
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