Beef Paunch Tripe

Cows have four stomachs, and the first and largest of them is called the “paunch” or “rumen.” The stomach will typically be cleaned by scalding, bleaching, or both. It is prepared in this way so that butchers can isolate the tripe—the inner stomach lining—which is used in a variety of different cuisines, from Mexican soups to Italian tomato sauces. This tripe is mild and tends to absorb the flavors of other ingredients. It should be cooked low and slow.