Beef Tripe (Gorur Vuri)

Tripe, derived from the lining of the stomach, is primarily sourced from beef, although sheep stomach is also utilized. Known for its toughness, this part of the animal necessitates prolonged cooking to achieve tenderness. Beef tripe is typically procured from the initial three stomach compartments of beef cattle, namely the rumen, reticulum, and omasum. গরুর ভুড়ী, gorur vuri, jorur buri,