Leaf tripe is a type of edible offal derived from the stomachs of ruminant animals, primarily cattle. It is known for its unique texture and is often used in various cuisines around the world. The name "leaf" refers to the flat, leaf-like appearance of this particular cut, which is rich in collagen and has a chewy consistency. In cooking, leaf tripe is typically cleaned and prepared through methods such as boiling or braising. It can be found in dishes like menudo or pho, where it absorbs flavors from the broth and other ingredients, making it a popular choice for those who enjoy adventurous eating.