Abattoir Practices and Animal Products Technology

GUT AND TRIPE ROOM

• Cleaning of the stomachs and intestines and preparation of tripe are done here.
• The stomach of the ox and the sheep, constitute the raw material for tripe.
• The rumen and reticulum are processed together the omasum and the abomasum separately.
• The stomachs are first emptied and washed.
• The fat is trimmed off.
• The stomachs are then scalded in water containing washing soda, scraped and placed in cold water for cleaning them.
• They are finally cooked for 3 to 3 1/2 hours at 49^ºC to 60^ºC.
• In some establishments the omasum is discarded because of the difficulty in removing its mucus membranes.
• In sheep and goat the omasum is discarded.
• It is convenient to have moving-top tables, with an arrangement for discharging to a macerator or holding pending collection for composting, etc.
• Heavy cattle stomachs should be handled either by mechanical equipment or by suitable gradients.
• The cattle-paunch emptying table should be at a convenient height in relation to the moving-top table or be provided with a power-operated hoist for elevating paunches to the higher level.
• The table must be fitted with an “umbrella” of spray rods fro cleaning the inside and the outside of the paunches.
• Subsequent processing of stomachs and intestines should take place in a separate unit.