Preferred Term:
tripe
Definition:
A retail cut of beef, consisting of the walls of the rumen and the reticulum. Tripe can also come from pork and sheep.
Concept Schemes:
NALT Full
Broader Concept:
URI:
https://lod.nal.usda.gov/nalt/56067
Download this Concept:
RDF/XMLCreated 2006-01-19, last modified 2014-06-23