A dish made from the cooked intestines of a calf or sheep. Now historical.

A kind of stew, usually made with offal (frequently tripe), popular esp. in Spanish-speaking Caribbean countries. Also in extended use.

A stew of tripe, meat, vegetables, and small dumplings, seasoned with pepper, originally made in Pennsylvania.

A dish of Dutch origin consisting of seasoned minced beef wrapped in tripe and usually boiled, pickled, and served in round slices.

The first or second stomach of a ruminant, esp. of the ox, prepared as food; formerly including also… tripe(s) à la mode de Caen, a traditional…