In its simplest form, tripe is the lining from the stomach (or stomachs) of a domesticated animal. Most often the first three stomachs of a cow or an ox are used. When the first of the bovine’s stomach is used, it is called blanket tripe (due to its appearance); when the second—and usually most coveted—is prepared, it is known as honeycomb tripe; and when it is the third stomach, it is called bible or book tripe. The last stomach of a cow or ox is rarely used because of its glandular texture. Tripe dishes are also sometimes made with a pig, sheep, goat, or even deer stomach.
Menudo is a classic spicy Mexican dish that is made with tripe, veal bones, and hominy soup. It is touted to be a cure for hangovers so not only is it a year-round favorite but it is traditionally served on New Year's Day after a night of revelry.