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Top Health Benefits of Eating Tripe

Analysis by Dr. Joseph Mercola Fact Checked

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  • Tripe, one of the most common organ meats from cows, ducks, pigs or goats, requires a slow cooking method for optimal tenderness, but some caution that the chewy texture is an acquired taste
  • When it comes from a cow, tripe is usually from one of the first three of the cow’s four stomachs, each one producing four very different types of tripe
  • Protein, selenium, zinc, phosphorus, iron and several B vitamins make tripe a very nutritious food, with benefits ranging from optimal thyroid function to DNA production, and hemoglobin production to the formation of many enzymes
  • Tripe may be a viable option for a trimmer profile, as it lowers insulin levels, causes the body to burn stored fat for energy and may ultimately help you slim down
  • Beef tripe provides choline, which produces compounds essential for tissue function, while lipids containing choline aid in cell communication and play an important role in healthy brain function

When farm animals are used for meats, people often think of flank steaks, rib roasts, T-bones or sirloin. But when the stomach lining is removed to cook dinner, the product is called tripe. It’s comparable to other organ meats such as liver, heart and kidneys, which also offer valuable nutrients.

It’s true that most tripe, which is actually a muscle meat, is derived from cows, but it can also come from sheep, lambs, goats, ducks, chickens or pigs, which is sometimes called “paunch,” which explains another term: offal, not to be confused with the word used synonymously with waste or excrement.

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