Sheep Belly

It is a raw material, with thicker walls and a richer flavor than lamb. It is processed using methods that ensure absolute cleanliness while maintaining the consistency of the tissue. It is the main ingredient for the preparation of traditional soup, offering an excellent flavor when boiled.

Sheep Belly for B2B Wholesale

It is aimed at food processing industries specializing in traditional dishes. It is supplied in large bulk packages, ensuring consistent quality. Its durability makes it ideal for canning or long-term cooking without disintegrating.

Product Information

Packaging10 kg block weight with poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: White, yellowish color without visible signs of deterioration.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)~ 109 kcal
Protein (g)~ 20.6 g
Total fat (g)~ 2.31 g
Saturated fat (g)~ 0.71 g
Carbohydrates (g)0.0 g
Sugars (g)0.0 g
Sodium (mg)~ 82 mg
Salt (equivalent)
~ 0.21 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale, canning industries and retail chains

It is widely used in restaurants (patsatzidika), catering and industrial kitchens

Fresh & Freezable

Why should I choose Sheep Belly for industrial use?

Sheep Tripe is industrially selected due to its thick wall and durability. It withstands high heat treatments, such as canning, without melting, offering high yield. Its “robust” structure and rich flavor make it irreplaceable for the production of traditional tripe and industrial meals that require a stable texture in the final product.

Does Sheep Belly need further cleaning before cooking?

The product is delivered already blanched and cleaned, ready to cook. However, for the best flavour, especially in recipes with delicate flavours, we recommend a brief rinse with cold water after complete defrosting. This helps to revitalize the tissue and remove any natural fluids released during defrosting, ensuring a spotless base for creating your stock.

How is it packaged for large customers?

For industrial customers, we offer packaging that maximizes transportation and storage efficiency. The product is mainly supplied in blocks stacked on a pallet with protective interlayers. This standardization allows for easy handling in cold rooms and rapid defrosting when it is time for processing on the production line.