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Angus Beef Honeycomb Tripe 安格斯牛金钱肚

Angus Beef Honeycomb Tripe 安格斯牛金钱肚

ANGUS | FROZEN

Honeycomb beef tripe comes from the reticulum, which is the second stomach of the cow. Its unique honeycomb-like texture makes it highly absorbent, allowing it to soak up flavours beautifully during cooking.

Honeycomb tripe is a delicacy in many global cuisines, particularly in Chinese, Vietnamese, Mexican, Italian, and French cooking. In Chinese cuisine, it is often featured in dim sum, braised dishes, and spicy hot pot. In Vietnamese cuisine, it is commonly found in pho, adding a chewy texture to the broth. In Mexican cuisine, it is a key ingredient in menudo, a traditional tripe soup.

  • 400g ± 10%
  • Perfect for slow-cooking dishes, recommending slow-cooking from 30 to 90 minutes
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About Angus Beef Honeycomb Tripe 安格斯牛金钱肚

What is Honeycomb Beef Tripe?

Honeycomb beef tripe comes from the reticulum, which is the second stomach of a cow. This stomach helps filter and break down food after it’s been partially digested in the first stomach. The honeycomb-like texture makes it great at soaking up flavors, which is why it’s a favorite in many traditional dishes.

Where is It Popular?

People all over the world love honeycomb tripe, especially in Chinese, Vietnamese, Mexican, and Italian cooking. In China, it’s a must-have in hot pot, braised dishes, and stir-fries. In Vietnam, it’s sliced thin in pho, adding a chewy bite. Mexican menudo is a rich soup made with slow-cooked tripe, and Italians braise it in tomato sauce for a hearty meal.

Texture & How to Cook It

Quick Cooking (Stir-Frying, Grilling, or Using in Cold Dishes): Even if you’re stir-frying or grilling it, honeycomb tripe still needs to be boiled or simmered for at least 30 minutes first. This helps soften it and removes any strong flavours. After pre-cooking, a quick stir-fry gives it a chewy and bouncy texture, while grilling adds a little charred crispiness. It’s great with bold seasonings like garlic, chili, and soy sauce.

Medium Cooking (Simmering for 30-60 Minutes): If you simmer tripe for about 30 to 60 minutes, it becomes softer but still a little firm. This is perfect for hot pot, noodle soups, or spicy broths, where it soaks up all the flavors while keeping a nice, slightly chewy bite.

Meat Cut / Seafood Type: Tripe

Food Product From: Frozen

Weight: 400 g ± 10%

Allergen Information: For allergens, see ingredients in bold.

Ingredients: Angus Beef Honeycomb Tripe (Reticulum)

Product Storage Guidelines: Frozen Procuts: Keep frozen at -18°C or lower. Suitable for home freezing. Once defrosted, please store the product at the bottom of the refrigerator and consume within 48 hours. Keep the product covered and do not exceed the 'Use By' date indicated on the packaging. Do not refreeze.

Product Origin: UK

Cooking Method: Braising, Boiling, and Stir frying

Cusine: Chinese, Vietnamese, and Mexican