Tripe is the definition attributed to the forestomaches of ruminants, which are three: the real rumen (which constitutes the most voluminous part), the reticulum also called cuff (which is instead the smallest part), finally, the omasum (which it also takes the name of millefeuille or foiolo). Usually the tripe, before being put on sale, undergoes a series of treatments and a pre-cooking.

Tripe also takes the name of a part of the small intestine of veal and beef which, open and clean, has a curled surface (in Italian it is called riccia or ricciolino) and is used for one of the most famous dishes of Lombardy: the busecca.

Tripe, in general, should be cooked for a long time and the most typical preparation is stewed.