Tripe, parts of the compound stomach of a ruminant, especially of sheep or horned cattle, prepared as food. The parts used are the paunch or rumen (yielding plain tripe) and the smaller reticulum (yielding honeycomb tripe). See DIGESTION, Vol. III. p. 817.
Tripe
Chambers's Encyclopaedia, Volume 10: Swastika to Zyrianovsk and Index, p. 297
Source scan(s): p. 0316