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The lining of a pigs stomach, tripe has a chewy texture that can take some getting used to, but it has a mild flavour that works well in soups and stews. Tripe serves as a source of minerals as well as protein and vitamins your body relies on for good health. But tripe and other organ meats should be consumed infrequently — and in small portions — due to their cholesterol content, notes the University of Michigan Cardiovascular Centre.