Honeycomb beef tripe

Honeycomb beef tripe is a popular ingredient in traditional Latin American cuisine, especially in typical dishes like stews and braises. It refers to the internal membrane of the cow's stomach, recognized by its characteristic texture with an appearance reminiscent of a honeycomb due to its three-dimensional folds and cavities.

This cut comes from the cow's second stomach, known as the reticulum, and is valued for its absorbent flavor and particular consistency that adds an interesting texture to dishes. It is commonly used in recipes that require long cooking times to soften the membrane and develop intense flavors.

Properties: Honeycomb beef tripe is a good source of protein and contains minerals like iron and zinc. Furthermore, it has a low-fat content, making it a nutritious option for comforting and energizing dishes.

Synonyms in Spanish from Latin America: In different countries, this ingredient may be called by various names such as callos de res en panal, panal de res, panal de vaca, or simply panal. In some places, it is also known as panal estomacal or tripas de vaca en panal.

In cooking, honeycomb beef tripe is ideal for preparing traditional dishes like mondongo, rich stews, soups, and braises, where its unique texture and flavor enhance the gastronomic experience.