Tripe is the edible lining of the stomachs of various animals, most commonly from cows, sheep, and pigs. It is a type of offal, which refers to the internal organs and other parts of animals that are not typically considered prime cuts of meat. Tripe is known for its chewy texture and is often used in various cuisines around the world, including Mexican and Italian dishes. There are several types of tripe, with the most popular being beef tripe, which comes from the cow's stomach. Tripe is rich in protein and low in fat, making it a nutritious option for many. It is often prepared in soups, stews, or fried, and can absorb flavors well, enhancing the overall taste of the dish.