Beef tripe is extremely well known for its interesting texture which is a bit rough on the outside but extremely tender on the inside. It also is known for being elastic. In the Philippines, there are a lot of dishes that can be cooked with beef tripe. Often called tuwalya or goto in the local vernaculars, this choice cut is used in one of the land’s most loved dishes, Kare Kare; a dish served with thick, creamy peanut sauce alongside other beef parts and vegetables and served with a side of fish or shrimp paste, or known locally as bagoong. Beef tripe is also used in a number of different rice dishes or lugaw/goto or callos.