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Sorry: copied the following as I couldn't be arsed to write it all up again:

 

Tripe Analysis

 

 

A sample of green tripe was analyzed by Woodson-Tenent Laboratories, Inc. in Gainesville, Georgia. The results for sample #G97-16346 are as follows:

 

Moisture 71.37%

Crude Fat 11.70%

Protein 15.82%

Ash 1.23%

Phosphorous 0.14%

Calcium 0.12%

Calories 756.35 cal/lb.

pH 6.12

Lactic Acid Bacteria 12,000 CFU/G

Linoleic Acid (EFA) 2.72%

Linolenic Acid (EFA) 0.37%

 

and this:

In an analysis of a sample of green tripe by a Woodson-Tenant Lab in Atlanta, Georgia, (see end of this article for full details) it was discovered that the calcium:phosphorous ratio is 1:1, the overall pH is on the acidic side which is better for digestion, protein is 15.1, fat 11.7 & it contained the essential fatty acids, Linoleic & Linolenic, in their recommended proportions. Also discovered, was the presence of Lactic Acid Bacteria. Lactic Acid Bacteria, also known as Lactobacillus Acidophilus, is the good intestinal bacteria. It is the main ingredient in probiotics.

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years ago, i use to get it very fresh, from a local butcher that slaughter his own cattle.

Its very good, when fresh, but a lot now a days, is cooked and minced, taking out the nutritional value.

If you can find a butcher, or abatoir, that will let you take tripe away fresh, then that is the best way, in my opinion. :thumbs:

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when john drops my tripe of there still warm the cattle have just been slaughtered and i get mine within the hour , i hang them to dry them then mince into 2ltr icecream pots and freeze them down for a week or two to kill any nasties and this seems to work fine for me

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