Beef Honeycomb Tripe

It is considered the most exquisite part of the beef stomach due to its characteristic honeycomb appearance. This structure allows it to retain sauces and broths, offering a rich flavor experience. It is more tender than the flat belly and is preferred in high-quality culinary recipes.

Beef Honeycomb Tripe for B2B Wholesale

A premium product for wholesalers supplying demanding catering establishments. Uniformity in color and cell integrity are guaranteed through strict quality controls. Offered cleaned and blanched to reduce labor costs in the kitchen.

Product Information

Packaging10 kg block weight with poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: White color without visible signs of spoilage.
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)160 kcal
Protein (g)19 g
Total fat (g)10 g
Saturated fat (g)4 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)60 mg
Salt (g)0.15 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, delicatessen butchers and exports

It is widely used in restaurants serving traditional and international cuisine

Fresh & Freezable

Why is Beef Honeycomb Tripe considered a premium product?

The cow’s stomach is considered the “fillet” of stomachs due to its unique honeycomb texture. The “cells” act like a sponge, absorbing broths and spices, providing excellent flavor and appearance to the dish. It is naturally more tender than the regular belly and constitutes a smaller percentage of the animal, which increases its commercial value in the high-end catering market.

How does the hive affect cooking?

The distinctive honeycomb structure of the Tripe is not just aesthetic. Functionally, it dramatically increases the surface area of ​​the meat that comes into contact with water and heat. This allows for faster penetration of heat and liquids into the interior of the tissue, resulting in faster and more uniform cooking compared to a flat belly, saving energy and time.

Is it available in shredded form?

We offer options tailored to your needs. The Tripe is usually supplied in whole pieces to showcase its impressive honeycomb structure, which is particularly appreciated by restaurants. However, for industrial customers who use it as an ingredient in ready meals or soups, we can deliver it cut into strips or cubes upon request, saving cutting time on the production line.