3-ounce cooked beef tripe provides 10g protein with substantial collagen, B12, selenium, zinc, and a low calorie density (~80 cal/3oz). Honeycomb tripe (the most common type sold) has the characteristic textured surface.
Available at Latin, Asian, and Black-serving meat counters. Affordable. Frozen tripe often the best value.
Tripe's collagen and glycine content support gut barrier integrity — relevant to the high prevalence of gastrointestinal complaints in Black Americans (IBS, GERD, gallbladder disease all run higher). Menudo (red tripe soup with hominy) has a long traditional reputation as a recovery food — both hangover and postpartum — that the modern collagen-broth movement is rediscovering. Tripe is one of the more affordable nutrient-dense foods in the meat case.
Buy pre-cleaned, pre-bleached tripe (the only kind generally available in US groceries). Rinse thoroughly. Cut into strips or squares. Slow-simmer 2-4 hours until tender. Use in menudo with hominy and chiles, or pickled in vinegar brine. The long cooking is non-negotiable for texture.
Free, no account needed to ask.