Beef honeycomb tripe is the edible lining of the reticulum, the second of a cow's four stomach chambers, recognized by its distinctive honeycomb-patterned texture. Sold by the pound, this cut is a culinary staple across many world cuisines, prized for its mild flavor, satisfying chew, and versatility in a wide range of dishes.

Honeycomb tripe readily absorbs the flavors of broths, aromatics, and sauces, making it ideal for slow-braised and simmered recipes. It is a key ingredient in Mexican Menudo (a rich, spicy soup with hominy), Italian Trippa alla Fiorentina (tripe in tomato sauce), Chinese tripe with ginger and scallions, Vietnamese Pho, and the Latin American classic Mondongo. It can be cooked whole or cut into pieces for stewing, braising, sautéing, or adding to pasta sauces and salads. A pressure cooker can reduce the typical 2–3 hour braising time significantly.

Beef honeycomb tripe is a lean, nutrient-dense organ meat. It is a good source of protein and collagen, and provides iron, zinc, selenium, and vitamin B12. Collagen from tripe may support skin elasticity, joint health, and gut barrier function. The cut is naturally gluten-free and lower in fat than many conventional beef cuts.