Tripe, a common ingredient in pho, refers to the stomach lining of various farm animals, most frequently cattle. This offal is prepared through a lengthy cleaning and cooking process to render it palatable and safe for consumption. When added to the Vietnamese noodle soup, it contributes a unique textural element, often described as slightly chewy.
The inclusion of this particular ingredient offers nutritional advantages, being a source of protein and certain minerals. Furthermore, its historical significance in cuisines around the world highlights a resourceful approach to utilizing all parts of an animal, reflecting cultural traditions where minimizing waste was essential. This practice continues to be valued by many.
