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Whole cooked beef tripe

Whole beef tripe (rumen and reticulum) of adult cows, worked with hot water for 20 minutes at 85°C , cooked in water at 100°C for nearly an hour, refriged and packed in vacuum bags for each tripe



Fresh product data sheet
Frozen product data sheet

Box approx.12 Kg / 24Kg

Vacuum pack approx. 5 kg

Pallet approx. 1000 Kg

See also

Cut cooked beef tripe

Cut cooked beef tripe of adult cows