Beef tripe is the edible lining of the stomachs of cattle. It is commonly used in various cuisines around the world, particularly in dishes like menudo and pho. Tripe is known for its chewy texture and ability to absorb flavors from the ingredients it is cooked with. There are different types of tripe, including blanket tripe, honeycomb tripe, and leaf tripe, each coming from different stomach compartments. It is often prepared by slow cooking, which helps tenderize the meat and enhance its taste. Tripe is a good source of protein and is low in fat, making it a nutritious option.