Ox Tripe

Weight: 1 kg

Beef tripe is the edible wall of a cow’s stomach. Filipinos call it tuwalya or libro. Tripe gains a thick, chewy texture after slow cooking, with a distinct flavor and texture that are perfect for callos, arroz caldo, and kare-kare. We’ve tried adding tripe to pochero, too, and we loved it, so why not give it a go. Make sure you slow-cook and ensure it’s tender before adding to the pochero mixture.