Tripe

trīp, n. entrails: parts of the compound stomach of a ruminant, esp. of sheep or horned cattle, prepared as food—the parts used being the paunch or rumen (yielding plain tripe ), and the smaller reticulum (yielding honeycomb tripe ).— ns. Tripe′man , one who prepares tripe or who hawks it about; Trī′pery , a place for the preparation or sale of tripe.— Tripe de Roche , a name originally given to various species of lichens of the genera Gyrophora and Umbilicaria , nutritious though bitter, nauseous, and purgative. [Celt.; Ir., triopas , W. trip a .]