Tripe

Tripas, the related Spanish word, refers to culinary dishes produced from the small intestines of an animal.

[5] It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers' shops.

Dressed tripe was a popular, nutritious and cheap dish for the British working classes from Victorian times until the latter half of the 20th century.

Tripe dishes include: In Spanish- and Portuguese-speaking countries, the close cognate tripas tends to denote small intestines rather than stomach lining.

Beef tripe and tapioca (kolliyum bottiyum) is a traditional wedding eve dinner for Christians in some parts of Kerala.