Lamb Stomach for Purchase

Lamb stomach, also known as lamb tripe, is the lining from the stomach of a lamb, used in various cuisines as a food ingredient.

Cleaning involves removing the contents, soaking in cold water, then scrubbing with salt and vinegar followed by a thorough rinse.

Lamb stomach has a unique flavor, often described as rich and slightly gamey. When cooked properly, it soaks up the flavors from other ingredients it's cooked with.

While raw, it may have a strong smell. However, this is reduced after cleaning and cooking.

Lamb stomach is used in ethnic dishes around the world, including the Scottish dish haggis and the Italian dish trippa.

You can buy it at Weee! Asian Market, www.sayweee.com.

Its use is common in many ethnic cuisines, but may not be commonly found in typical Western dishes.

Leftovers should be cooled, covered, and stored in the refrigerator where it will keep for a few days.

Yes, lamb stomach is edible and is a key ingredient in several dishes across various cuisines.

Yes, lamb stomach is typically slow-cooked to break down its tough texture into a softer, more palatable form.

Yes, lamb stomach contains several essential nutrients like protein, vitamins and minerals.

Yes, lamb stomach can be frozen for future use. It is advisable to clean and boil it before freezing.

It is usually boiled long time with seasonings, or sometimes it's blanched before using in a recipe.

Substitutes may alter the taste or texture, but beef or pork tripe can be used.

Lamb cuts used often include the leg, shoulder, ribs, and loin.

Spices such as garlic, onions, bay leaves, fennel, parsley and pepper are often used with lamb stomach.