Meat
Book
Book tripe (from the omasum) has leaf-like folds that resemble pages—hence the name. It is thinner than some rumen tripe and can cook a bit faster once cleaned, with a delicate texture prized in certain Chinese and European preparations. Clean thoroughly, blanch, then braise or simmer until tender. The folds hold sauce well. Serve in spicy broths or lemony Mediterranean pots.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.8 g
- Saturated Fat 5.22 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 67.2 mg
- Sodium 60.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 57.1 g
- Energy 210 kcal
- Water 57.1 g
- Protein 22.8 g
- Fat 11.8 g
- Saturated Fat 5.22 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.07 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 402 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.07 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Book of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Chinese cookery valued omasum book tripe for texture in spiced dishes.
French tripe dishes included book tripe among regional recipes.
Hot-pot and specialty restaurants featured book tripe for its folds.