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- Tripe Club of Victoria -

It all began in the 1980s...


Founded by a small but dedicated group of tripe-eaters and meeting ever since, the Tripe Club of Victoria looks forward to continuing their tradition with all the fun and conviviality of the past and hope many more tripe-eaters join us. Our speakers are world-class. Our Luncheons contribute to philanthropy. Join the Tripe table.


The Tripe Club of Victoria was established as a non-profit organisation and always confident in it's overall mandate for being a long-standing luncheon club, it has always focused on fellowship of shared international values associated with Western society's acceptance and enjoyment of tripe - that 'fifth quarter product', that intriguing variety food, which has been an integral part of the cuisines of not only Western culture, but also of the world as a whole.


The organisers seek to obtain and offer a broad and impressive range of well-known, entertaining, and occasionally controversial speakers. Generally these are drawn from the sporting, music, entertainment, business and professional sectors and speak at luncheons scheduled quarterly. The 17th floor of the RACV City Club in Melbourne provides a spectacular view in addition to the engaging program of speakers and, of course, a delicious platform for up to 350 guests to enjoy tripe.


As a non-profit organisation, any profits made are normally gifted to charity, in particular, charities nominated or associated with the guest speaker. To view previous speakers and charities, visit the Events Past page.

“Do not let the word tripe deter you. Let its soothing charms win you over and enjoy it as do those who always have!” 

 -   Fergus Henderson, Nose To Tail Eating  -



“We sell more tripe than anything else on the stall. But it is a tripe stall after all.”

-  Leanne Oakshott, The Tripe Stall  -


“The stomach carries the heart, and not the heart the stomach.”

-  Cervantes, Don Quixote  -

What Is Tripe? A Nutritious Organ Meat Explained

Organ meats are a concentrated source of nutrients that have been consumed since ancient times. Recently, there has been a resurgence of interest in organ meats due to the popularity of pre-modern eating patterns like the paleo diet. Tripe is a type of organ meat made from the edible stomach lining of farm animals. This article tells you everything you need to know about tripe, including its nutrition, potential benefits and how to add it to your diet.

What Is Tripe?

Ruminant animals like cows, buffalo and sheep have multiple stomach chambers to properly digest their food. Tripe refers to the edible muscle walls of the stomachs of these animals. Considered an edible byproduct of animal slaughter, it’s sold for human consumption or added to animal foods, such as dry dog kibble. Beef tripe is one of the most commonly eaten varieties. Tripe is a tough meat that needs to be prepared properly to become edible. It’s commonly cooked by moist heat methods, such as boiling or stewing. It has a chewy texture and a mild taste, taking on the flavor of other ingredients it is cooked with. Tripe is frequently added to sausages — such as andouille sausage — and also used in dishes like stews and soups. What’s more, it can be stuffed with ingredients like blood, meat, herbs and spices to make slátur, a traditional Icelandic sausage similar to blood pudding.

There are four different kinds of beef tripe, classified depending on which stomach chamber the product was derived from.

  • Blanket or flat tripe: This type is made from the first stomach chamber of cows. This smooth tripe is considered the least desirable.

  • Honeycomb tripe: This variety stems from the second stomach chamber and resembles a honeycomb. It’s more tender than blanket tripe and has a more palatable flavor.

  • Omasum or book tripe: Coming from the third stomach chamber, this type of tripe is described as a mix between blanket and honeycomb tripe.

  • Abomasum or reed tripe: This variety is from the fourth stomach chamber. Its taste varies from strong to mild.

While tripe from different animals is consumed around the world, it’s not as popular as more common organ meats like heart, liver and kidney. This slaughter byproduct is also a common ingredient in pet foods.

Packed With Important Nutrients

Organ meats tend to be highly nutritious — and tripe is no exception. It’s low in calories but loaded with important nutrients your body needs to thrive. A 5-ounce (140-gram) serving of cooked beef tripe provides:

  • Calories: 131

  • Fat: 5 grams

  • Protein: 17 grams

  • Vitamin B12: 15% of the Reference Daily Intake (RDI)

  • Selenium: 25% of the RDI

  • Calcium: 10% of the RDI

  • Zinc: 15% of the RDI

  • Phosphorus: 10% of the RDI

  • Iron: 5% of the RDI

  • Magnesium: 5% of the RDI

Tripe is also a good source of manganese and niacin (B3). It is an excellent source of highly absorbable protein and contains an impressive amount of vitamin B12, selenium and zinc — nutrients that are lacking in many people’s diets.

Potential Benefits

Tripe can benefit both your health and your wallet in the following ways.

Rich in High-Quality Protein

Your body needs protein for vital processes, such as cellular communication, fluid balance, immune system function and tissue repair and maintenance. Tripe is a complete source of protein, meaning that it contains all nine essential amino acids your body needs to function. Adding protein-rich foods to your diet is an excellent way to lose excess body fat or maintain a healthy weight. Protein is the most filling of all nutrients. Adding a protein source like tripe to meals and snacks can help reduce hunger, preventing the chances of overeating.


Affordable and Sustainable

Because tripe is not as desirable as steak and other meat products, it’s a more affordable protein option for those trying to save money. Plus, purchasing tripe supports the nose-to-tail consumption of animals, which cuts down on food waste. Unlike traditional methods in which every part of an animal killed for food was used, modern-day meat production often leads to less in-demand animal parts being thrown away. Choosing to eat organ meats and other slaughter by-products like tripe promotes a less wasteful way of consuming animals.

An Excellent Source of Vitamins and Minerals

Tripe packs an impressive amount of nutrients, including selenium, zinc and vitamin B12. A 5-ounce (140-gram) serving of cooked beef tripe delivers 25% of the RDI for selenium and more than 15% of the RDI for both vitamin B12 and zinc. Vitamin B12 is essential for red blood cell production, nerve transmission and energy production, while zinc is vital for cell division, immune function and carbohydrate metabolism.

Selenium is a mineral that acts as a powerful antioxidant in your body. It’s also needed for DNA production, thyroid health and metabolism. Additionally, tripe is a good source of the minerals calcium, phosphorus, magnesium and iron.

Possible Downsides

Tripe is relatively high in cholesterol, with a 5-ounce (140-gram) serving packing in 220 mg of cholesterol — 75% of the RDI of 300 mg. For most people, dietary cholesterol has little impact on overall cholesterol levels. However, a small number of people are considered cholesterol hyper-responders and are more impacted by high-cholesterol foods. For hyper-responders, it’s best to keep high-cholesterol foods like tripe to a minimum. Aside from being rich in cholesterol, the smell, taste and texture of tripe might turn some people off. Tripe is a tough-textured meat that is usually pre-cooked before being sold to consumers. However, it still needs to be cooked for a long period of time — usually two to three hours — before it’s ready. In order to soften the texture, moist cooking methods like boiling or stewing are recommended. Additionally, seasoning with spices and fresh herbs is recommended to enhance the bland flavor of tripe. Even though cooking and seasoning should make this organ meat tastier, some people — especially those with aversions to chewy, textured foods — may not be a fan. What’s more, some say that raw tripe has a distinct smell, which may not sit well with some people.

How to Add It to Your Diet

Tripe can be added to most savory meals or snacks. Most tripe sold in stores is precooked and bleached in a chlorine solution to remove any impurities. Before cooking tripe, rinse it thoroughly to remove any leftover chlorine residue. Unprocessed tripe — available from some butchers or farms — is said to have a stronger flavor and must be cleaned carefully before cooking. Here are a few ways that you can add tripe to your diet:

  • Mix cooked tripe into eggs with sauteed vegetables.

  • Use tripe as a high-protein salad topper.

  • Combine tripe with onions, butter and fresh herbs and serve on crusty bread.

  • Make a traditional Italian stew with tripe, tomatoes, onions, garlic and fresh herbs.

  • Add tripe to a tomato sauce and serve over pasta.

  • Use tripe as an ingredient in homemade sausage.

  • Boil tripe with onions and milk for a classic British dish.

Another common preparation for tripe is deep-frying, which is popular in Southern cuisine. However, like all deep-fried foods, fried tripe should be eaten sparingly.

The Bottom Line

Tripe, like other organ meats, is packed with nutrients, including B12, selenium and zinc. Adding this high-quality protein to savory dishes or snacks may cut down on food waste and costs. Still, it’s high in cholesterol, and its unique texture and taste may not appeal to everyone. If you are an adventurous cook looking to expand your palate and save money at the same time, give tripe a try.

Published by HealthLine  - access the full article with citations HERE

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