Omasum Tripe(Also known as Book tripe) comes from the third stomach lining of the cow. It is less common than Flat tripe and Honeycomb but provides a unique texture.
Tripe is used in many cuisines, often in tripe soup such as in the Thai noodle soup pho, Mexican menudo and the Cajun andouille sausage are some dishes made with tripe.
Because of its tough consistency, tripe requires long cooking.
Cooking Method: Braise, Slow Cook