Tripe is the stomach of ruminating animals. These animals (i.e. cattle, buffalo, sheep, deer, goats, antelope, etc.) are classified as being four-footed, hooved, cud chewing mammals with a stomach that consists of four chambers. The four chambers of such a stomach are known as the rumen, reticulum, omasum and the abomasum. The food the animal eats (i.e. grass, hay) is swallowed unchewed and passes into the rumen and reticulum where it is then regurgitated, chewed and mixed with saliva. It is again swallowed and then passed through the reticulum and omasum into the abomasum, where it is then further broken down by the gastric juices, amino acids and other digestive enzymes. Yummy!
So how can something so disgusting, be so good? These same gastric juices and enzymes not only aid the animal in digestion, but also aid the dog in digesting and efficiently utilizing his food. The amino acids are necessary for muscular development and the other gastric juices, I believe, are the best cleaner for their teeth!
In an analysis of a sample of green tripe by a Woodson-Tenant Lab in Atlanta, Georgia, it was discovered that the calcium:phosphorous ratio is 1:1, the overall pH is on the acidic side which is better for digestion, protein is 15.1, fat 11.7 and it contained the essential fatty acids, Linoleic and Linolenic, in their recommended proportions. Also discovered, was the presence of Lactic Acid Bacteria. Lactic Acid Bacteria, also known as Lactobacillus Acidophilus, is the good intestinal bacteria. It is the main ingredient in probiotics.
I have found that adding garlic, apples, and a little apple cider vinegar to the raw tripe greatly reduces the smell.
Protein 13.33% Fat 12.75% Crude Fiber 2.99% Moisture 72.24% Calcium 0.1% Phosphorous 0.13% Lactic Acid Bacteria 2,900,000 gm pH 6.84 Ash 1.25% Calories 424 cal / cup Iron 126.4 mg/kg Potassium 0.14% Manganese 25.7 mg/kg Zinc 23.11 mg/kg Selenium 0.31 mg/kg